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Wikipedia says it is an ingredient on pizza.

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Wikipedia says it is an ingredient on pizza.

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Pineapple

A pineapple on its parent plant

Scientific classification

Kingdom:

Plantae

Clade:

Tracheophytes

Clade:

Angiosperms

Clade:

Monocots

Clade:

Commelinids

Order:

Poales

Family:

Bromeliaceae

Genus:

Ananas

Species:

Binomial name

Ananas comosus

Synonyms[1]

Ananas acostae C. Commelijn

Ananas ananas (L.) H.Karst. ex Voss nom. inval.

Ananas argentata J.C.Wendl. ex Schult. & Schult.f.

Ananas aurata J.C.Wendl. ex Schult. & Schult.f.

Ananas bracteatus Baker

Ananas coccineus Descourt.

Ananas debilis Schult. & Schult.f.

Ananas lyman-smithii Camargo nom. inval.

Ananas maxima Schult. & Schult.f.

Ananas monstrosus (Carrière) L.B.Sm.

Ananas ovatus Mill.

Ananas pancheanus André

Ananas penangensis Baker

Ananas porteanus Veitch ex K.Koch

Ananas pyramidalis Mill.

Ananas sativa Lindl.

Ananas sativus Schult. & Schult.f.

Ananas serotinus Mill.

Ananas viridis Mill.

Ananassa ananas (L.) H.Karst.

Ananassa debilis Lindl.

Ananassa monstrosa Carrière

Ananassa porteana (Veitch ex K.Koch) Carrière

Ananassa sativa (Schult. & Schult.f.) Lindl. ex Beer

Bromelia ananas L.

Bromelia ananas Willd.

Bromelia communis Lam.

Bromelia comosa L.

Bromelia edulis Salisb. nom. illeg.

Bromelia mai-pouri Perrier

Bromelia pigna Perrier

Bromelia rubra Schult. & Schult.f.

Bromelia violacea Schult. & Schult.f.

Bromelia viridis (Mill.) Schult. & Schult.f.

Distiacanthus communis (Lam.) Rojas Acosta

The pineapple ( Ananas comosus) is a tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae.

The pineapple is indigenous to South America, where it has been cultivated for many centuries. The introduction of the pineapple to Europe in the 17th century made it a significant cultural icon of luxury. Since the 1820s, pineapple has been commercially grown in greenhouses and many tropical plantations.

Pineapples grow as a small shrub; the individual flowers of the unpollinated plant fuse to form a multiple fruit. The plant normally propagates from the offset produced at the top of the fruit or from a side shoot, and typically matures within a year.

Description

The pineapple is a herbaceous perennial, which grows to 1.0 to 1.5 m (3 ft 3 in to 4 ft 11 in) tall on average, although sometimes it can be taller. The plant has a short, stocky stem with tough, waxy leaves. When creating its fruit, it usually produces up to 200 flowers, although some large-fruited cultivars can exceed this. Once it flowers, the individual fruits of the flowers join together to create a multiple fruit. After the first fruit is produced, side shoots (called 'suckers' by commercial growers) are produced in the leaf axils of the main stem. These suckers may be removed for propagation, or left to produce additional fruits on the original plant. Commercially, suckers that appear around the base are cultivated. It has 30 or more narrow, fleshy, trough-shaped leaves that are 30 to 100 cm (1 to ft) long, surrounding a thick stem; the leaves have sharp spines along the margins. In the first year of growth, the axis lengthens and thickens, bearing numerous leaves in close spirals. After 12 to 20 months, the stem grows into a spike-like inflorescence up to 15 cm (6 in) long with over 100 spirally arranged, trimerous flowers, each subtended by a bract.

In the wild, pineapples are pollinated primarily by hummingbirds. Certain wild pineapples are foraged and pollinated at night by bats. Under cultivation, because seed development diminishes fruit quality, pollination is performed by hand, and seeds are retained only for breeding. In Hawaii, where pineapples were cultivated and canned industrially throughout the 20th century, importation of hummingbirds was prohibited.

The ovaries develop into berries, which coalesce into a large, compact, multiple fruit. The fruit of a pineapple is usually arranged in two interlocking helices, often with 8 in one direction and 13 in the other, each being a Fibonacci number.

The pineapple carries out CAM photosynthesis, fixing carbon dioxide at night and storing it as the acid malate, then releasing it during the day aiding photosynthesis.

The pineapple comprises five botanical varieties, formerly regarded as separate species:

Ananas comosus var. parguazensis (Camargo & L.B.Sm.) Coppens & F.Leal

Colombia, Venezuela, northern Brazil, Guyana, French Guiana

The first reference in English to the pineapple fruit was the 1568 translation from the French of André Thevet's The New Found World, or Antarctike where he refers to a Hoyriri, a fruit cultivated and eaten by the Tupinambá people, living near modern Rio de Janeiro, and now believed to be a pineapple. Later in the same English translation, he describes the same fruit as a "Nana made in the manner of a Pine apple", where he used another Tupi word nanas, meaning 'excellent fruit'. This usage was adopted by many European languages and led to the plant's scientific binomial Ananas comosus, where comosus 'tufted', refers to the stem of the plant. Purchas, writing in English in 1613, referred to the fruit as Ananas, but the Oxford English Dictionary's first record of the word pineapple itself by an English writer is by Mandeville in 1714.

Precolonial cultivation

The wild plant originates from the Paraná- Paraguay River drainages between southern Brazil and Paraguay. Little is known about its domestication, but it spread as a crop throughout South America. Archaeological evidence of use is found as far back as 1200 - 800 BC (3200-2800 BP) in Peru and 200BC - AD700 (2200-1300 BP) in Mexico, where it was cultivated by the Mayas and the Aztecs. By the late 1400s, cropped pineapple was widely distributed and a staple food of Native Americans. The first European to encounter the pineapple was Columbus, in Guadeloupe on 4 November 1493. The Portuguese took the fruit from Brazil and introduced it into India by 1550. The ' Red Spanish' cultivar was also introduced by the Spanish from Latin America to the Philippines, and it was grown for textile use from at least the 17th century.

Columbus brought the plant back to Spain and called it piña de Indes, meaning "pine of the Indians". The pineapple was documented in Peter Martyr's Decades of the New World (1516) and Antonio Pigafetta's Relazione del primo viaggio intorno al mondo (1524-1525), and the first known illustration was in Oviedo's Historia General de Las Indias (1535).

Old World introduction

The pineapple fascinated Europeans as a fruit of colonialism. But it was not successfully cultivated in Europe until Pieter de la Court developed greenhouse horticulture near Leiden from about 1658. Pineapple plants were distributed from the Netherlands to English gardeners in 1719 and French ones in 1730. In England, the first pineapple was grown at Dorney Court, Dorney in Buckinghamshire, and a huge "pineapple stove" to heat the plants was built at the Chelsea Physic Garden in 1723. In France, King Louis XV was presented with a pineapple that had been grown at Versailles in 1733. In Russia, Peter the Great imported de le Court's method into St. Petersburg in the 1720s; in 1730, 20 pineapple saplings were transported from there to a greenhouse at Empress Anna's new Moscow palace.

Because of the expense of direct import and the enormous cost in equipment and labour required to grow them in a temperate climate, in greenhouses called "pineries", pineapple became a symbol of wealth. They were initially used mainly for display at dinner parties, rather than being eaten, and were used again and again until they began to rot. In the second half of the 18th century, the production of the fruit on British estates became the subject of great rivalry between wealthy aristocrats. John Murray, 4th Earl of Dunmore, built a hothouse on his estate surmounted by a huge stone cupola 14 metres tall in the shape of the fruit; it is known as the Dunmore Pineapple. In architecture, pineapple figures became decorative elements symbolizing hospitality.

Since 19th century: mass commercialization

Many different varieties, mostly from the Antilles, were tried for European glasshouse cultivation. The most significant was "Smooth Cayenne", imported to France in 1820, subsequently re-exported to the UK in 1835, and then from the UK via Hawaii to Australia and Africa. "Smooth Cayenne" is now the dominant cultivar in world production. Jams and sweets based on pineapple were imported to Europe from the West Indies, Brazil, and Mexico from an early date. By the early 19th century, fresh pineapples were transported direct from the West Indies in large enough quantities to reduce European prices. Later pineapple production was dominated by the Azores for Europe, and Florida and the Caribbean for North America, because of the short trade routes.

The Spanish had introduced the pineapple into Hawaii in the 18th century where it is known as the hala kahiki ("foreign hala"), but the first commercial plantation was established in 1886. The most famous investor was James Dole, who moved to Hawaii in 1899 and started a 24-hectare (60-acre) pineapple plantation in 1900 which would grow into the Dole Food Company. Dole and Del Monte began growing pineapples on the island of Oahu in 1901 and 1917, respectively, and the Maui Pineapple Company began cultivation on Maui in 1909. James Dole began the commercial processing of pineapple, and Dole employee Henry Ginaca invented an automatic peeling and coring machine in 1911.

Hawaiian production started to decline from the 1970s because of competition and the shift to refrigerated sea transport. Dole ceased its cannery operations in Honolulu in 1991, and in 2008, Del Monte terminated its pineapple-growing operations in Hawaii. In 2009, the Maui Pineapple Company reduced its operations to supply pineapples only locally on Maui, and by 2013, only the Dole Plantation on Oahu grew pineapples in a volume of about 0.1 percent of the world's production. Despite this decline, the pineapple is sometimes used as a symbol of Hawaii. Further, foods with pineapple in them are sometimes known as "Hawaiian" for this reason alone.

In the Philippines, "Smooth Cayenne" was introduced in the early 1900s by the US Bureau of Agriculture during the American colonial period. Dole and Del Monte established plantations in the island of Mindanao in the 1920s; in the provinces of Cotabato and Bukidnon, respectively. Large scale canning had started in Southeast Asia, including in the Philippines, from 1920. This trade was severely damaged by World War II, and Hawaii dominated the international trade until the 1960s.

The Philippines remain one of the top exporters of pineapples in the world. The Del Monte plantations are now locally managed, after Del Monte Pacific Ltd., a Filipino company, completed the purchase of Del Monte Foods in 2014.

Composition

Raw pineapple pulp is 86% water, 13% carbohydrates, 0.5% protein, and contains negligible fat (table). In a 100-gram reference amount, raw pineapple supplies 209 kilojoules (50 kilocalories) of food energy, and is a rich source of manganese (44% Daily Value, DV) and vitamin C (58% DV), but otherwise contains no micronutrients in significant amounts.

Phytochemistry

Pineapple fruits and peels contain diverse phytochemicals, among which are polyphenols, including gallic acid, syringic acid, vanillin, ferulic acid, sinapic acid, coumaric acid, chlorogenic acid, epicatechin, and arbutin.

Present in all parts of the pineapple plant, bromelain is a mixture of proteolytic enzymes. It is present in stem, fruit, crown, core, leaves of pineapple itself. Bromelain is under preliminary research for treatment of a variety of clinical disorders, but has not been adequately defined for its effects in the human body. Bromelain may be unsafe for some users, such as in pregnancy, allergies, or anticoagulation therapy.

Having sufficient bromelain content, raw pineapple juice may be useful as a meat marinade and tenderizer. Although pineapple enzymes can interfere with the preparation of some foods or manufactured products, such as gelatin-based desserts or gel capsules, their proteolytic activity responsible for such properties may be degraded during cooking and canning. The quantity of bromelain in a typical serving of pineapple fruit is probably not significant, but specific extraction can yield sufficient quantities for domestic and industrial processing.

Many cultivars are known. The leaves of the commonly grown "smooth cayenne" are smooth, and it is the most commonly grown worldwide. Many cultivars have become distributed from its origins in Paraguay and the southern part of Brazil, and later improved stocks were introduced into the Americas, the Azores, Africa, India, Malaysia and Australia. Varieties include:[citation needed ]

"Hilo" is a compact, 1.0- to 1.5-kg (2- to 3-lb) Hawaiian variant of smooth cayenne; the fruit is more cylindrical and produces many suckers, but no slips.

"Kona sugarloaf", at 2.5 to 3.0 kg (5-6 lb), has white flesh with no woodiness in the center, is cylindrical in shape, and has a high sugar content but no acid; it has an unusually sweet fruit.

"Natal queen", at 1.0 to 1.5 kg (2 to 3 lb), has golden yellow flesh, crisp texture, and delicate mild flavor; well-adapted to fresh consumption, it keeps well after ripening. It has spiny leaves, and is grown in Australia, Malaysia, and South Africa.

"Pernambuco" ("eleuthera") weighs 1-2 kg (2-4 lb), and has pale yellow to white flesh. It is sweet, melting in texture, and excellent for eating fresh; it is poorly adapted for shipping, has spiny leaves, and is grown in Latin America.

"Red Spanish", at 1-2 kg (2-4 lb), has pale yellow flesh with a pleasant aroma, is squarish in shape, and well-adapted for shipping as fresh fruit to distant markets; it has spiny leaves and is grown in Latin America and the Philippines. It was the original pineapple cultivar in the Philippines grown for their leaf fibers () in the traditional Philippine textile industry.

"Smooth cayenne", a 2.5- to 3.0-kg (5- to 6-lb), pale yellow- to yellow-fleshed, cylindrical fruit with high sugar and acid content, is well-adapted to canning and processing; its leaves are without spines. It is an ancient cultivar developed by Amerind peoples. In some parts of Asia, this cultivar is known as Sarawak, after an area of Malaysia in which it is grown. It is one of the ancestors of cultivars "73-50" (also called "MD-1" and "CO-2") and "73-114" (also called "MD-2"). Smooth cayenne was previously the variety produced in Hawaii, and the most easily obtainable in U.S. grocery stores, but was replaced over the course of the mid-1990s and 2000s by MD-2.

Some Ananas species are grown as ornamentals for color, novel fruit size, and other aesthetic qualities.

In the US, in 1986, the Pineapple Research Institute was dissolved and its assets divided between Del Monte and Maui Land and Pineapple. Del Monte took cultivar '73-114', dubbed 'MD-2', to its plantations in Costa Rica, found it to be well-suited to growing there, and launched it publicly in 1996 as 'Gold Extra Sweet', while Del Monte also began marketing '73-50', dubbed 'CO-2', as 'Del Monte Gold'. The Maui Pineapple Company began growing variety 73-50 in 1988 and named it Maui Gold. The successor company to MPC, the Hali'imaile Pineapple Company continues to grow Maui Gold on the slopes of Haleakala.

The flesh and juice of the pineapple are used in cuisines around the world. In many tropical countries, pineapple is prepared and sold on roadsides as a snack. It is sold whole or in halves with a stick inserted. Whole, cored slices with a cherry in the middle are a common garnish on hams in the West. Chunks of pineapple are used in desserts such as fruit salad, as well as in some savory dishes, including pizza toppings, or as a grilled ring on a hamburger. Traditional dishes that use pineapple include , , kaeng som pla, and Hawaiian haystack. Crushed pineapple is used in yogurt, jam, sweets, and ice cream. The juice of the pineapple is served as a beverage, and it is also the main ingredient in cocktails such as the piña colada and in the drink .

In the Philippines, a traditional jelly-like dessert called nata de piña has also been produced since the 18th century. It is made by fermenting pineapple juice with Komagataeibacter xylinus.

Pineapple vinegar is an ingredient found in Honduran, and Filipino cuisine, where it is produced locally. In Mexico it is usually made with peels from the whole fruit, rather than the juice, but in Taiwanese cuisine it is often produced by blending pineapple juice with grain vinegar.

The European Union consumed 50% of global total for pineapple juice in 2012-2016. The Netherlands was the largest importer of pineapple juice in Europe. Thailand, Costa Rica and the Netherlands are the major suppliers to the European Union market in 2012-2016. Countries consuming the most pineapple juice in 2017 were Thailand, Indonesia and the Philippines, having combined consumption of 47% of the world total. From 2007 to 2017, the largest growth in pineapple juice consumption was by Angola. The consumption of pineapple juice in China and India is low compared to their populations.

The 'Red Spanish' cultivar of pineapples were once extensively cultivated in the Philippines. The long leaves of the cultivar were the source of traditional piña fibers, an adaptation of the native weaving traditions with fibers extracted from abacá. These were woven into lustrous lace-like fabrics usually decorated with intricate floral embroidery known as calado and sombrado. The fabric was a luxury export from the Philippines during the Spanish colonial period and gained favor among European aristocracy in the 18th and 19th centuries. Domestically, they were used to make the traditional barong tagalog, , and traje de mestiza clothing of the Filipino upper class, as well as women's kerchiefs ( pañuelo). They were favored for their light and breezy quality, which was ideal in the hot tropical climate of the islands. The industry was destroyed in the Second World War and is only starting to be revived.

Manufacturing

Production

In 2021, world production of pineapples was 28.6 million tonnes, led by the Philippines, Costa Rica, and Indonesia, each producing nearly 3 million tonnes.

Houseplant

The variety A. comosus 'Variegatus' is occasionally grown as a houseplant. It needs direct sunlight, and thrives at temperatures of 18 to 24 °C (64 to 75 °F) with a minimum winter temperature of 16 °C (61 °F). It should be kept humid, but the soil should be allowed to dry out between waterings. It has almost no resting period but should be repotted each spring until the container reaches 20 centimeters (8 in).

Cultivation

In commercial farming, flowering can be induced artificially, and the early harvesting of the main fruit can encourage the development of a second crop of smaller fruits. Once removed during cleaning, the top of the pineapple can be planted in soil and a new plant will grow. Slips and suckers are planted commercially.

Storage and transport

Some buyers prefer green fruit, others ripened or off-green. A plant growth regulator, Ethephon, is typically sprayed onto the fruit one week before harvest, developing ethylene, which turns the fruit golden yellow. After cleaning and slicing, a pineapple is typically canned in sugar syrup with added preservative. A pineapple never becomes any riper than it was when harvested.

Ethical and environmental concerns

Like most modern fruit production, pineapple plantations are highly industrialized operations. In Costa Rica particularly, the pineapple industry uses large amounts of insecticides to protect the crop, which have caused health problems in many workers. These workers often receive little compensation, and are mostly poor migrants, often Nicaraguan. Workers' wages also decrease every time prices are lowered overseas. In 2016, the government declared that it would be trying to improve the situation, with the help of various other groups.

Historically, tropical fruit agriculture, such as for pineapples, has been concentrated in so-called " banana republics."

Illegal drug trade

Export pineapples from Costa Rica to Europe are recurrently used as a cover vehicle for narcotrafficking, and its containers are impounded routinely in either location.

Expansion into protected areas

In Costa Rica, pineapple cultivation has expanded into the Maquenque, Corredor Fronterizo, Barra del Colorado and Caño Negro wildlife refuges, all located in the north of the country. As those are protected areas and not national parks, limited and restricted sustainable activities are allowed, however pineapple plantations are industrial operations and many of these do not have the proper license to operate in the protected areas, or were started before either the designation of the area, recent regulations or the creation of the environmental regulatory agency (Setena) in 1996. The agency has registers for around 358.5 ha (1.384 sq mi) of pineapple plantations operating within protected areas, but satellite imagery from 2018 reports around 1,659 ha (6.41 sq mi).

Pests and diseases

Pineapples are subject to a variety of diseases, the most serious of which is wilt disease vectored by mealybugs typically found on the surface of pineapples, but possibly in the closed blossom cups. Other diseases include citrus pink disease, bacterial heart rot, anthracnose, fungal heart rot, root rot, black rot, butt rot, fruitlet core rot, and yellow spot virus. Pineapple pink disease (not citrus pink disease) is characterized by the fruit developing a brownish to black discoloration when heated during the canning process. The causal agents of pink disease are the bacteria Acetobacter aceti, Gluconobacter oxydans, Pantoea citrea and Tatumella ptyseos.

Some pests that commonly affect pineapple plants are scales, thrips, mites, mealybugs, ants, and symphylids.

Heart-rot is the most serious disease affecting pineapple plants. The disease is caused by Phytophthora cinnamomi and P. parasitica, fungi that often affect pineapples grown in wet conditions. Since it is difficult to treat, it is advisable to guard against infection by planting resistant cultivars where these are available; all suckers that are required for propagation should be dipped in a fungicide, since the fungus enters through the wounds.

References

Bibliography

Menzel, Christopher. "Tropical and Subtropical Fruit". Encyclopedia of Agricultural Science Volume 4. ISBN 0122266706. Charles J Arntzen. New York: Elsevier Science Publishing Co. Inc., Academic Press, 2012. 380-382.

External links

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Pineapple A pineapple on its parent plant Scientific classification Kingdom: Plantae Clade: Tracheophytes Clade: Angiosperms Clade: Monocots Clade: Commelinids Order: Poales Family: Bromeliaceae Genus: Ananas Species: Binomial name Ananas comosus Synonyms [1] Ananas acostae C. Commelijn Ananas ananas (L.) H.Karst. ex Voss nom. inval. Ananas argentata J.C.Wendl. ex Schult. & Schult.f.

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Straight from Naples, this source has the rules of pizza, and they don't include pineapple.

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Straight from Naples, this source has the rules of pizza, and they don't include pineapple.

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AVPN International Regulations for obtaining a collective brand mark True Neapolitan Pizza (Vera Pizza Napoletana), in force since 1984, edited and registered by AVPN

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In the wise words of Joey Tribbiani, "What's not to like? Custard: good! Jam: good! Meat: gooooood!" (joey tribbiani gif eating rachels dessert - Bing images) This open-minded thinking should be applied to the subject of pineapple on pizza. Pineapples are good; pizza is good; why not eat them together? Of course there are a few exceptions to this rule, but the article below supports the fact that the combo of pineapple and pizza is not one of them.

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Over the last year, topping a pizza with pineapple has become a hotly contested argument between people all over the world. How did this debate all start, though, and why is everyone still talking about it? Let's talk about the origin of this debate, and settle it once and for all. Pineapple belongs on pizza, and here's why.

How It All Began

Pineapple as a pizza topping dates back to the origin of "Hawaiian Pizza" (cheese pizza with ham and pineapple) in 1962. Hawaiian pizza was created by Sam Panopoulous at the Satellite Restaurant in Toronto, Canada. Since its creation, pineapple as a pizza topping has been a highly contested idea. In January of 2017 the debate over pineapple on pizza heated up to another level on Twitter after the following tweet went viral:

This tweet alone sparked the first Twitter controversy of 2017 - does pineapple belong on pizza? This was only the start of the debate though, as people continued to talk about it throughout 2017.

The World Weighs In

Following this tweet the debate overtook Twitter with celebrities of all kinds weighing in. The internet continued the debate throughout the spring when a tweet surfaced about a pizza delivery man refusing to put pineapple on a pizza someone ordered (see below).

The poor pizza delivery guy became hated by pineapple enthusiasts around the world who bashed his actions online. However, to some others the pizza delivery guy became a hero and was commended for his actions that "saved" people from bad pizza.

Even Canadian Prime Minister Justin Trudeau weighed in on the topic on twitter:

Why Pineapple DOES Belong On Pizza

First of all, it is scientifically proven that pineapple belongs on pizza. There is nothing better than a little bit of sweetness to cut through a salty snack like pizza. Pineapple adds a much needed pop of sweet to the flavor profile.

Secondly, pineapple has many health benefits. Pineapple is a tremendous source of Vitamin C, potassium, and fiber. These vitamins and minerals help with blood pressure, digestion, and overall health. You can't hate on topping pizza with something that actually is good for your health.

Finally, let's face it. We all love chowing down on a piece (or a lot of pieces) of pizza, but we regret that decision a few hours later. Don't forget, though, pineapple is a fruit, just like tomatoes. Therefore, adding pineapples to tomato sauce is almost like having a little "healthy" fruit snack. Next time you can feel a little less guilty about having that extra slice of pizza.

At the end of the day, when it comes to pizza toppings, to each their own. We may disagree, but pizza is pizza and it will continue to be there for you when you need it most. And never forget that there are worse things in life than pineapple going on pizza: veggies on pizza.

You can weigh in too, cast your vote here on this pineapple pizza debate.

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Ending the debate once and for all, pineapple belongs on pizza and that's final.

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With many different combinations you can create on a pizza there is the questionable pineapple topping. With science we learn that pineapple contains vitamin C and manganese. While vitamin C builds up the immune system and manganese is an antioxidant, both are beneficial to the body. Also, the body naturally craves sugar for energy and pineapple is a natural source of sugar. Putting pineapple on pizza you also make your taste buds react to differences in flavors. Your taste buds let you taste multiple flavors at once with the mix of sweet, salty, and spicy combos it is a win for your taste buds.
The Science Behind Our Sweet-and-Savory Food Combinations; Pineapple On Pizza, Written By A Non-Scientist. | by Lia Ganni | Mosaic2 | Medium

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Cheese and pineapple just does not mix well with my taste buds. I think everyone is entitled to their own opinion, but as stated in this article fruits are not okay to mix with cheese.  This article makes a good point about putting other types of fruit on pizza with cheese. I don't think the idea of cheese and fruits mix well! Everyone is entitled to their own opinion but when the article states, "you don't see anyone eating a slice of cheese with pineapple chunks" I don't know about you but iti(http://spizzicorestaurant.com/pizza-debate/#:~:text=Pineapple%20Lovers,a%20match%20made%20in%20heaven.) just makes me cringe thinking about juice being dispersed in my mouth with stringy melted cheese.

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Dominoes shows and supports that there are five reasons that pineapple does belong on pizza. This article below shows how pineapple really does go on pizza and why it goes on pizza

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IT'S no secret that pizza brings people closer. Arguably the world's best bonding food, pizza is cut into eight slices for friends and family to sit down, pass around and share.

But those looking to stir the pot, cause arguments and divide the dinner table can easily do so with the mention of one pizza related question...
"So, do you think pineapple belongs on pizza?"
Cue: Several death stares, three eye rolls and one slammed door.

For some, pineapple on pizza is the greatest thing to ever happen to mankind, and for others, the greatest tragedy.

There is no denying that the iconic Hawaiian pizza has cemented itself as a favourite within Australian households across the country. Featuring smoky leg ham, sweet pineapple pieces, gooey mozzarella and tasty tomato sauce, this highly contentious pizza (whilst delicious) is also notorious for sparking wide-spread argument and debate.

Today, we will discuss (read: argue!) the top five reasons we believe pineapple belongs on pizza, and fiercely defend the sacred pizza topping that we all know and love.
Sweet and salty
Sweet, sticky and juicy, pineapple is everything you could ever need from a tropical fruit and more. It's juice, luscious and syrupy in texture, is like nectar from the gods. Paired perfectly with salty, crispy, strips of ham, pineapple helps lift the overall flavour profile of a pizza - using its sweetness to cut through the salt and create a heavenly taste sensation. Quite frankly put, who doesn't love a sweet and salty combo?

Health benefits
Did you know pineapple has a wide-range of health benefits? As a fruit, pineapple is jam packed with vitamin C, potassium and fibre. Together, these nutrients and antioxidants help enzymes within your body fight inflammation, boost immunity and even aid digestion! #SuperFruit!

Doubling as a fruit AND pizza topping, pineapple on pizza means you can enjoy a slice of your favourite treat, guilt free!

The adventure
Save your money on a plane ticket to Maui and be transported to a tropical island paradise with one bite of Hawaiian pizza. Simply close your eyes and be taken straight to the beach - feel the cool, island breeze sweep through your hair and the sand between your toes. The sweet, tropical flavour of pineapple can do just that! This is what eating Hawaiian pizza feels like and we simply won't hear otherwise. With that being said, we can't think of any other pizza topping that provides a sense of adventure and satisfies the taste buds quite like it.

More choice
The freedom to pick whatever toppings you like without fear of judgement should be a fundamental human right. After all, who doesn't love choice? With millions of potential topping combinations for pizza lovers to choose from, we don't see why pineapple can't be one of them. I mean, if we can all accept a slimy anchovy why can't we accept a humble slice of pineapple!?

Crush convention
Understanding that the precursor of pizza - the focaccia - was historically made with tomato sauce, mozzarella and basil by Italians in the late 18th century, the evolution of pizza has transformed throughout the decades to allow for new tastes and flavours. Whilst it may not be traditional, it is delicious, and should therefore be accepted in this new age.

Finally, for those who argue fruit doesn't belong on pizza I have only one thing to say... Tomato is a fruit (!) and is universally adored by all! So why can't pineapple? Check mate.

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Why pineapple belongs on pizza - Domino's Newsroom

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IT'S no secret that pizza brings people closer. Arguably the world's best bonding food, pizza is cut into eight slices for friends and family to sit down, pass around and share. But those looking to stir the pot, cause arguments and divide the dinner table can easily do so with the mention of one pizza related question...

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Many people argue that pineapple does not belong on pizza. On a Hawaiian pizza, there's ham, pineapple and the other normal ingredients that belong on a pizza. Such ingredients causes millions to not agree with said pizza. This article argues that everyone is just eating it wrong. Instead of ordering a Hawaiian pizza, order a pizza with pineapples and jalapenos, You get a sweet taste from the pineapple, a salty taste from the cheese, and the heat from the jalapenos. If you order a pizza with pineapples and jalapenos, your whole opinion on the debate should change.

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Of the many pizza debates in America, by far the most divisive, the kind that turns brother on brother and starts ugly fights in otherwise happy marriages, is the struggle over whether pineapple on pizza is good. The pineapple haters have memes, Facebook pages and lengthy forum threads dedicated to denying the tastiness of this canned tropical fruit atop a bed of mozzarella and tomato sauce. Searching "pineapple pizza" on Twitter results in thousands of tweets, coming out daily, in which pineapple pizza is both rabidly denounced and cheekily defended as pineapple fans troll the haters by displaying pleasure at this cheese-and-fruit combination.

Beyond the gentle pineapple trolls on social media, there have been robust defenses of pineapple on pizza from people who are paid for their opinions. In February, Allison Shoemaker of The Takeout proudly declared, "The Hawaiian Pizza is a thing of beauty," and praising the Australians for pairing pineapple with ham on pizza. And Tim Carman of the Washington Post gathered a group of friends, some diehard Hawaiian Pizza haters, and forced them to eat the loathed concoction. It turns out that no one "actually hated" the pizza, though Carman allowed that it might have been a better preparation at We the Pizza in Washington, D.C. than one might get from, say, Domino's.

I step into this fraught debate only to say this: Everyone is wrong. Pineapple haters are wrong for all the reasons that have been carefully laid out, such as how perfect the saltiness of the cheese and acidic sweetness of the pineapple hang together. But the defenders are also wrong in focusing on the classic combination of ham and pineapple on a pizza. That's fine, no doubt, but is far from the best way to eat pineapple on a pizza.

No, the true rock star topping combination of the pizza takeout world is pineapples and jalapeños. That way you get the salt and fat from the cheese, the acid and sweet from the pineapple, and - critically - the bite from the jalapeños, thereby proving the old Texas maxim that there are few, if any, foods that can't be improved by dumping some jalapeños on it.

I learned of this combination during my wayward youth, from a friend who used to deliver pizzas for a local chain that peddled the cheapest kind of pizza in Austin, TX. He jokingly called it the "stoner special", but I can assure readers that while all pizza tastes better with THC in the veins, there is no need for chemical enhancement to enjoy this particular set of pizza toppings.

Pineapple and jalapeños work on all kinds of pizza, but are, as the name "stoner special suggests", especially ideal for cheap takeout pizza. These ingredients do a lot of work of covering up for the inadequacies of the sauce or dough by hitting your tongue with all their acidic, biting glory. And while we all might love pretending we only eat pizza in some of your nicer brick oven locales, if you have a sports-viewing event or gaming night at your house, and thus need big boxes of cheap delivery pizza, then I highly recommend getting at least one pineapple-and-jalapeño pie. People will wrinkle their noses, but, inevitably, it's the pie that gets eaten up the fastest.

No doubt this combination would work great with fresh pineapple and jalapeños straight from the garden, for those who want to do a food snobby take on a beloved takeout item. But for my money, you can't beat the version you'll get from the takeout joints, which features canned pineapple and pickled jalapeños.

Are there any two foods that are more suited to the canning process than these two? Jalapeños, in particular, may even be improved by being pickled and canned, which tends to take just enough edge off the heat that you can eat even more jalapeños, which is, of course, what any sensible person who eats food wishes to do.

The closest thing I've found to this combination in the higher end pizza market is the "green" pizza at Emily in Brooklyn, which uses a tomatillo sauce to capture that same mix of spice and sweet that makes the stoner special so much fun to eat. I remember distinctly the first time I got this pizza at Emily, and the sense of vindication watching food snob friends house it, enjoying the same combination that has dominated my cheap pizza eating habits for a couple decades now.

So, do yourself a favor and next time you need to order pizza from one of your fast-and-cheap local delivery services - and no use pretending that's not going to happen at some point in the next year - get yourself a pineapple and jalapeño pizza. It's the perfect pie for the hot summer months, when cravings for both spicy food and fruit are at their highest. It's absolutely worth the grief you'll get from the prigs who don't think pineapple belongs on a pizza.

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Pineapple on pizza is actually good - you've just been eating it wrong

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Of the many pizza debates in America, by far the most divisive, the kind that turns brother on brother and starts ugly fights in otherwise happy marriages, is the struggle over whether pineapple on pizza is good.

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Research proves that the way our taste operates, pineapple on pizza allows us to enjoy different flavors at the same time. We are able to taste the combination that meets our needs. In regards to the sugar our brain correlates with energy and the salt that we all crave, it is the best of both worlds. Keeping in mind that our taste buds evolve throughout the years, it is evident that the Hawaiian pizza is not the problem, some people’s taste buds may not be inclined to the idea,due to the introductory of both flavors combining.

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Before land and time-before dinosaurs roamed the Earth-there has been the contentious debate over whether pineapples belong on pizza. Okay, maybe not contentious debate, but it has been proven by simple biology. There is, in fact, some scientific backing as to why pineapples belong on pizza.

Taste is broken down into five flavors: sweet, salty, bitter, sour and savory/umami. Our bodies naturally crave sugar because, in earlier times when we were foragers, it provided a source of energy when finding in fruits and other foods with natural sugar levels. This, compared with the sodium found in tomato sauce, can result in a glorious salty and sweet combination.

Your taste buds can taste multiple flavors at once through layers. These layers can occur quite frequently when eating foods, especially with salty and sweet combos. Classic combinations such as chocolate-dipped pretzels, PB&J sandwiches, and salted-caramel are a few examples. Pineapples on pizza are just another one of these things.

Barb Stuckey, author ofTASTE: Surprising Stories and Science About Why Food Tastes Good wrote:

" We like sweet because it signals calories, or energy, to us. And we like salt because we need it for normal bodily function. We have no sodium storage system, as we do with other minerals (i.e. we store calcium in our bones), so Mother Nature's solution is a built-in craving for it. The combination of these two positive biological responses is VERY pleasurable."

In general, pineapples are good for you and paired with the regret of consuming pizza, perhaps it'll balance things out? Pineapple contains vitamin C and manganese, both of which are beneficial to your health. Manganese serves as an antioxidant while vitamin C helps the immune system.

They also contain vitamin B2, which helps with energy and reaction times. Maybe you like pineapples by themselves and not on pizza; however, sneaking it into your diet in small ways could truly benefit your health.

Alex Shapiro

Science proves that you should stop hating on pineapples-on-pizza lovers. They're doing it right after all, according to basic biology. They just work together, and if you don't think so, just know you're going against the facts.

Maybe at the least, just quit dragging out, "Ewwwwww," when you see people chowing down on pineapple pizza, or shutting down their suggestions for what toppings to put on the group pizza. For those of you who are doing it right, next time your friends rag on you for your decisions, just let them know that your preference is backed by ~science.~

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The Scientific Reason Why Pineapples Belong on Pizza

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Before land and time-before dinosaurs roamed the Earth-there has been the contentious debate over whether pineapples belong on pizza. Okay, maybe not contentious debate, but it has been proven by simple biology. There is, in fact, some scientific backing as to why pineapples belong on pizza.

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Romeo's Pizza which was started in 2001 and has grown to over 40 locations says that pineapple does not belong on pizza. They also include a tweet from Gordon Ramsey and he agrees they do not go together. If Gordon Ramseys says no then it must be true!

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John Adams once said, "There is nothing which I dread so much as a division of the republic into two great parties, each arranged under its leader, and concerting measures in opposition to each other. This, in my humble apprehension, is to be dreaded as the greatest political evil under our Constitution." He tried to warn us about what pineapple on pizza would do to us, but did we listen? No.

This simple pizza topping has been a source of contention among family, friends, and society and forced brother against brother for far too long. With such contention among loved ones, how do you attempt to choose pizza specials for dinner? Today, we will attempt to bring two sides together. Understanding our past is key to discovering how we have arrived at this point and how we can move forward.

The History and Debate of Pineapple on Pizza

In 1962, Hawaiian pizza claims to have been invented by chef Sam Panopoulos in a restaurant outside of Toronto, Canada and thus, the great debate was born along with it. The inspiration for this dish came from Sam's experience cooking Chinese dishes which often use the combination of savory and sweet flavors. At this time, bacon, ham, and pineapple were all very not popular toppings for pizza, however, soon they spread across the world. That said, not everyone is a fan of the combination. One side claims pineapple on pizza is an abomination, while the other claims it is the greatest topping there is.

Everyone including professional chefs are weighing in so let's hear both sides...
Against Pineapple:
Pineapple does not go on pizza...

Do you think pineapple belongs on pizza yes or no?

Obviously not. Stupid question.

Pineapple on pizza is trash.
For Pineapple:
If I want Pineapple on my pizza, I'll by God have it.

It's the BEST topping

PINEAPPLE DOES GO ON PIZZA

I have pineapple. I have a pizza. And I stand behind this delicious Southwestern Ontario creation. #teampineapple

Obviously, there are some heated emotions. But maybe understanding just why these emotions exist can help us better understand.

Why do people like pineapple on pizza?

Pineapple is sweet and as a pizza topping, it is often paired with something salty such as ham or bacon. Savory and sweet is a long-standing favorite of many cultures.

Pineapple is nutritious.

Pineapple on pizza can offer a change to the old familiar taste of pizza (not that there's anything wrong with that delicious taste!).

Why do people dislike pineapple on pizza?

It's just simply a step to far. Veggies only on pizza. No fruit.

People like their pizza spicy, not sweet.

Perhaps Pineapple insulted their family.

Whatever the case may be, whatever the argument is, the answer is always pizza. Pizza brings cultures and families together and here at Romeo's, it pains us to see a debate such as this tearing people apart. Join us in helping to mend our torn world, and look past the fault of others (whether you like pineapple or not). Go ahead and order a pizza with pineapple on one side.

Pizza comes in many shapes, forms, and sizes all created through ingenuity, the human spirit and our desire to expand the world around us. Pineapple will not be the last pizza debate we encounter, but we can learn acceptance and understanding of our fellow pizza eaters and apply the lessons we've learned to the next one.

This 2018, let us put down our torches and pitchforks, and pick up a pizza.

At Romeo's, we are always seeking to craft new and unique pizzas so of course, we are not outwardly against the use of pineapple, but we also hope that those of you who are against it can forgive us and find something you do love on our menu.

Order Romeo's from a pizza shop near you today and forgive those around you and all of their pizza flaws.

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Pineapple on Pizza - Why This Food is Tearing Families Apart | Romeo's Pizza

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John Adams once said, "There is nothing which I dread so much as a division of the republic into two great parties, each arranged under its leader, and concerting measures in opposition to each other. This, in my humble apprehension, is to be dreaded as the greatest political evil under our Constitution."

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Pineapple has been around longer in Italian culture than pepperoni!

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Pineapple has been around longer in Italian culture than pepperoni!

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Even though pineapple would not be my first pick to garnish my pizza with, I do think that it is an acceptable topping. Many people adore pineapple pizzas, and whose to say that a personal preference is wrong. Turns out that pineapples proceeded pepperoni in Italy. Who knew? When everyone thinks of pineapple, they think of the artificially sweet flavor, or cold, fresh fruit. However, this chef serves it on the savory side, and it is his most requested topping.

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The definitive answer on whether you should put pineapple on pizza, according to top Italian chefs

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We asked chefs their opinions on the contentious topic

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You don't have to be a picky person to know that sweet, juicy pineapple slices should not be placed on a cheesy, salty pizza. There are very few foods that you can mix an even amount of salty and sweet, but pineapple on a pizza is DEFINITELY not one of them. Just think about the differences, completely different texture, one should be refrigerated and cold, one should be heated and cooked, etc. Pizza is a food you eat alone, and pineapple is like a snack or smoothie drink that is fairly healthy, which pizza is not. No hate on pineapple, but it is a fruit that is sweet and tart which you shouldn't even think of putting on heated tomato sauce and melted cheese.

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Gordon Ramsay isn't the only celebrity who disapproves of pineapple pizza. Ryan Phillippe shared his strong feelings with the world during a Twitter chat with IMDb to promote his new horror movie, Wish Upon, with actress Joey King. The costars answered plenty of fans' important questions such as "How scary is the movie?," "What three words would you use to best describe your character throughout the film?," and, the most crucial question of all, "Pineapple pizza, yes or no?"

.@HeyitsGeoss #IMDbAskWishUpon pic.twitter.com/stduF39Mm7
- IMDb (@IMDb) July 10, 2017

Ryan and Joey responded at the exact same time after a three-second countdown, and each had a very passionate response. Ryan said, "Hells no," while Joey gave a strong, "No." Joey continued to say, "I really love pineapple, just not on a pizza," to which Ryan agreed, saying, "I do too; I have nothing against - have you seen those pink pineapples?" He's referring to the genetically engineered pink pineapples that really do exist and are even sweeter than regular pineapples. "I'm trying to get my mouth on one, but it hasn't happened yet," Ryan said. It sounds like Ryan has no problem with pineapple . . . he just doesn't want it anywhere near his cheese and tomato sauce. Watch the whole exchange for yourself in the video above.

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You'll Either Love or Hate Ryan Phillippe's Stance on Pineapple Pizza

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Gordon Ramsay isn't the only celebrity who disapproves of pineapple pizza. Ryan Phillippe shared his strong feelings with the world during a Twitter chat with IMDb to promote his new horror movie, Wish Upon , with actress Joey King.

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The Best time to Have Pineapple Pizza is Never!

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The Best time to Have Pineapple Pizza is Never!

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Pineapple is very sweet, sour, and tropical. Pineapple has no reason to share a bite with any sort of cheese. Even cheese doesn’t want to be paired with pineapple; it curdles in its presence. Leave pineapple off your pizza, even if it’s also paired with ham.

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Pineapple Pizza Debate Reactions from Justin Bieber, Jimmy Kimmel and more

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One of America's greatest debates rages on

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There are various reasons as to why pineapples do not belong on pizza! I mean, who in their right mind craves the taste warmed pineapples? Check out the article for more reasons as to why this sweet and savory combination is an absolute abomination!

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Pineapple on pizza is perhaps one of the greatest controversies to rock the United States and even the world. Originating from a small restaurant in Canada, pineapple pizza has been actively destroying families and friendships since 1962. While a small minority enjoy this interesting combination of flavors, many despise it.

Senior Ellie Hajduk is one such critic of pineapple pizza.

"I think it's disgusting," Hajduk said. "Something that is supposed to be cold shouldn't be on a hot pizza."

Senior Corbin Wilson agrees. "There should not be anything sweet on pizza," Wilson said. "Pizza is not a dessert."

Freshman Victoria Simonetti is also extremely passionate about the issue.

"[Pineapple] makes the crust soggy," Simonetti said. "It ruins the texture and it doesn't make it any healthier."

Now that you've heard a few intellectuals explain why pineapple on pizza is so bad, let's get to the straight facts . Here are ten reasons pineapple pizza is the worst food combination ever created:

1. By eating pineapple you're basically eating Spongebob's house. Now he's homeless. Nice job.

2. Pineapple pizza isn't actually from Hawaii. It's from Canada. In other words, pineapple pizza is full of lies.

3. Pineapple is generally considered healthy. Why would you spoil an unhealthy food with a healthy topping?

4. Pineapples take approximately two years before they are ready to harvest. That's a long time just to be sliced up and eaten.

5. Scientifically speaking, pineapple is a berry. Who puts berries on pizza? Crazy people, that's who.

6. Professional chef Gordon Ramsey says pineapple doesn't belong on pizza. Therefore, pineapple does not belong on pizza. No one questions Gordon Ramsey.

7. Tomato sauce is an acidic food and so is pineapple. Too many acidic foods at once and you might melt your insides.

8. Even the president of Iceland, Guðni Th. Jóhannesson, hates pineapple pizza. In 2017, Jóhannesson stated on Twitter that he would "ban pineapple pizza if [he] had the power to set laws."

9. If you do put pineapple on pizza, the awful taste of pineapple stays there forever, even if you pick it off.

10. Even if you enjoy the sweetness that pineapple pizza has to offer, just don't put it on pizza. Pineapple might be sweet, but it sure as hell doesn't mix with cheese and bread. Be a normal person and treat your sweet tooth with healthier options, like ice cream or chocolate.

Tigard, what do you think? Weigh in on pineapple pizza below.

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Pineapple on pizza is perhaps one of the greatest controversies to rock the United States and even the world. Originating from a small restaurant in Canada, pineapple pizza has been actively destroying families and friendships since 1962. While a small minority enjoy this interesting combination of flavors, many despise it.

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I was one of those people who thought pineapple wasn't good on pizza. Until, one day I tried it! It is actually good. It gives it a sweet, tangy flavor with is pretty good.

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Pineapple it too acidic and sweet to be on pizza. The saltiness of the cheese and pepperoni does not go well with the taste of sweet and tangy pineapple. Also pineapple gets soggy when it is hot or warm. It is not pleasant to take a bite out of a warm soggy pineapple. Pineapple is supposed to be served cold.

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C.J. Ham of the Minnesota Vikings who would obviously enjoys ham on his pizza loves pineapples as well. One of his favorite pizza parlors named a specialty pizza after him and one of the main ingredients are pineapples.

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Let's go ahead and mark this as the point where we officially declared the offseason to be underway.

The owners of Sunny's Pizzeria in Sioux Falls, South Dakota, decided to name one of their pizzas after Minnesota Vikings fullback C.J. Ham. And why wouldn't they? Not only did Ham play his college football at Augustana, which is located in Sioux Falls, but ham on pizza is pretty damn good.

(Or "Canadian Bacon." Whatever. For the purposes of this story, it's ham.)

Ham was in Sioux Falls recently. . .again, this makes sense. . .and decided to swing by the pizzeria and give his namesake pie a try. According to owners Jon and Katy Oppold, Ham declared that the pizza was delicious.

So, what goes on a C.J. Hammer pizza from Sunny's? Well, here's the list.

An alfredo base rather than traditional pizza sauce

Ham

Bacon

Jalapeno

Pineapple

Siracha drizzle

I'm not gonna lie. . .that sounds pretty damn good, to be honest. However, it does lead us into a debate that has probably taken place in the Open Threads somewhere, but let's bring it here, too.

I know that some people are pretty passionate about this. . .for whatever reason. . .but I think it's just okay. Pineapple isn't one of my first choices for pizza toppings, honestly, but I'm not going to turn it down or anything, either.

Has anyone else tried the C.J. Hammer from Sunny's? If so, what are your thoughts?

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C.J. Ham likes pineapple on pizza, apparently

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Let's go ahead and mark this as the point where we officially declared the offseason to be underway. The owners of Sunny's Pizzeria in Sioux Falls, South Dakota, decided to name one of their pizzas after Minnesota Vikings fullback C.J. Ham. And why wouldn't they?

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To say pineapple belongs on pizza is a stretch just as much as saying pepperoni belongs on pizza is a stretch. Pizza, in a general sense, needs toppings for the full pizza experience, but to say that a particular ingredient's presence is required just takes a really closeminded approach to food and it's ability to taste good and taste different at the same time. Food is food, don't limit your taste buds.

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It's food. If one truly believes that pineapple is a good topping for pizza, then so be it. It just not an opinion that needs to be enforced on anyone.

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Pineapple on pizza may seem terrible to people and do not count it as a topping, but their are plenty of other toppings that are worse. If someone enjoys something on their pizza, let them have it.
https://thingsofinterestweb.wordpress.com/2017/03/25/10-reasons-pineapple-belongs-on-pizza/

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Pineapple turns to a sensitive subject for pizza lovers all over. Many agree that pineapple creates a sweet flavor that helps balance the savory saltiness of melty cheese and rich taste of marinara. I think other toppings is the key to allowing pineapple on pizza. Ham is a good topping bc its very basic so it adds to the flavor of sweet fruit.

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Let's go ahead and mark this as the point where we officially declared the offseason to be underway.

The owners of Sunny's Pizzeria in Sioux Falls, South Dakota, decided to name one of their pizzas after Minnesota Vikings fullback C.J. Ham. And why wouldn't they? Not only did Ham play his college football at Augustana, which is located in Sioux Falls, but ham on pizza is pretty damn good.

(Or "Canadian Bacon." Whatever. For the purposes of this story, it's ham.)

Ham was in Sioux Falls recently. . .again, this makes sense. . .and decided to swing by the pizzeria and give his namesake pie a try. According to owners Jon and Katy Oppold, Ham declared that the pizza was delicious.

So, what goes on a C.J. Hammer pizza from Sunny's? Well, here's the list.

An alfredo base rather than traditional pizza sauce

Ham

Bacon

Jalapeno

Pineapple

Siracha drizzle

I'm not gonna lie. . .that sounds pretty damn good, to be honest. However, it does lead us into a debate that has probably taken place in the Open Threads somewhere, but let's bring it here, too.

I know that some people are pretty passionate about this. . .for whatever reason. . .but I think it's just okay. Pineapple isn't one of my first choices for pizza toppings, honestly, but I'm not going to turn it down or anything, either.

Has anyone else tried the C.J. Hammer from Sunny's? If so, what are your thoughts?

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C.J. Ham likes pineapple on pizza, apparently

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Let's go ahead and mark this as the point where we officially declared the offseason to be underway. The owners of Sunny's Pizzeria in Sioux Falls, South Dakota, decided to name one of their pizzas after Minnesota Vikings fullback C.J. Ham. And why wouldn't they?

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People argue and say that pineapple doesn't belong pizza and I think its crazy that its 2021 and people are still trying to force their opinions down each other's throats. There are plenty of other toppings on pizza that are a bit more fowl than pineapple in my opinion. Like olives, onions and anchovies. Ban those before you start talking about pineapple. Tomato is another fruit and is the basis of pizza and is another great topping. Just because its a fruit doesn't mean that it doesn't belong.

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Pineapples definitely do not belong on a pizza! Who wants a sweet flavor on the top of their pizza? Nobody right. Pineapples have no reason to be mixed with cheese and sauce. Pineapples are a big NO on a pizza.

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For me, pineapple and pizza do not mix. I like my pizza toppings to stay pretty original, such as pepperoni. I believe that pineapple would make the pizza too sweet and the juice from the pineapple would make the pizza soggy.

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Pineapple and pizza has to be one of the worst food combinations ever created!! For one thing Pineapple is considered a healthy fruit while pizza is literally the furthest thing from healthy and there are so many more reasons!

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Pineapple on pizza is perhaps one of the greatest controversies to rock the United States and even the world. Originating from a small restaurant in Canada, pineapple pizza has been actively destroying families and friendships since 1962. While a small minority enjoy this interesting combination of flavors, many despise it.

Senior Ellie Hajduk is one such critic of pineapple pizza.

"I think it's disgusting," Hajduk said. "Something that is supposed to be cold shouldn't be on a hot pizza."

Senior Corbin Wilson agrees. "There should not be anything sweet on pizza," Wilson said. "Pizza is not a dessert."

Freshman Victoria Simonetti is also extremely passionate about the issue.

"[Pineapple] makes the crust soggy," Simonetti said. "It ruins the texture and it doesn't make it any healthier."

Now that you've heard a few intellectuals explain why pineapple on pizza is so bad, let's get to the straight facts . Here are ten reasons pineapple pizza is the worst food combination ever created:

1. By eating pineapple you're basically eating Spongebob's house. Now he's homeless. Nice job.

2. Pineapple pizza isn't actually from Hawaii. It's from Canada. In other words, pineapple pizza is full of lies.

3. Pineapple is generally considered healthy. Why would you spoil an unhealthy food with a healthy topping?

4. Pineapples take approximately two years before they are ready to harvest. That's a long time just to be sliced up and eaten.

5. Scientifically speaking, pineapple is a berry. Who puts berries on pizza? Crazy people, that's who.

6. Professional chef Gordon Ramsey says pineapple doesn't belong on pizza. Therefore, pineapple does not belong on pizza. No one questions Gordon Ramsey.

7. Tomato sauce is an acidic food and so is pineapple. Too many acidic foods at once and you might melt your insides.

8. Even the president of Iceland, Guðni Th. Jóhannesson, hates pineapple pizza. In 2017, Jóhannesson stated on Twitter that he would "ban pineapple pizza if [he] had the power to set laws."

9. If you do put pineapple on pizza, the awful taste of pineapple stays there forever, even if you pick it off.

10. Even if you enjoy the sweetness that pineapple pizza has to offer, just don't put it on pizza. Pineapple might be sweet, but it sure as hell doesn't mix with cheese and bread. Be a normal person and treat your sweet tooth with healthier options, like ice cream or chocolate.

Tigard, what do you think? Weigh in on pineapple pizza below.

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Pineapple on pizza is perhaps one of the greatest controversies to rock the United States and even the world. Originating from a small restaurant in Canada, pineapple pizza has been actively destroying families and friendships since 1962. While a small minority enjoy this interesting combination of flavors, many despise it.

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I feel that pineapples do not belong on pizza. Pizza is typically bread, tomato paste, and your choice of cheese and a your choice of meat (popularly pepperoni). Pineapples make the pizza soggy and ruin the

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Allergy! A condition in which the immune system reacts abnormally to a foreign substance. That is the definition of what can happen to someone if pineapple is put on a pizza for a person who has a pineapple allergy. There are many different food allergies in the world, and I can admit that pineapple isn't a known one, but why not be careful instead of sorry? This article does a great job of showing how serious and/or deadly it can be for a person who makes a mistake and eats a pineapple that's allergic to it.

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What is a pineapple allergy?

An allergic reaction to pineapple can be triggered by eating a small amount of the fruit or drinking pineapple juice. You may even have an allergic reaction from touching pineapple.

Allergic reactions to fruits, including pineapple, are less common than allergies to other foods, but they can be serious when they occur.

The most common food allergies include:

You may have the symptoms of a pineapple allergy immediately after being exposed to the fruit, or it could take up to several hours for your first symptoms to appear.

Intense itching and hives are often the first symptoms of an allergic reaction. Hives may show up on one or more places on your body.

You may also have digestive symptoms, including stomach pain, vomiting, and diarrhea. These digestive symptoms are your body's way of trying to rid itself of the allergen.

In addition to digestive symptoms, pineapple allergy symptoms can include:

Anaphylaxis is a medical emergency. Seek immediate medical help if you have difficulty breathing or think you may be going into anaphylactic shock.

In one from 1993, 20 out of 32 people who tested positive for pineapple allergy went into anaphylactic shock after eating the fruit.

You're at an increased risk for a pineapple allergy if a close relative is allergic to pineapple. Close relatives include parents, siblings, and grandparents.

This is an especially important consideration when introducing new foods to babies. While it may seem counterintuitive, delaying introduction of familial allergenic foods to babies can actually increase allergy risk according to the American Academy of Allergy, Asthma, and Immunology (AAAAI).

Aim to introduce top allergenic foods to babies by 6 months of age. For babies with existing atopic dermatitis, a peanut allergy sibling, or a previous allergic reaction, speak to your doctor first.

Fruits, such as pineapple, can contain allergens found in other foods or substances. If you're allergic to pineapple, you may also have an allergy to natural rubber latex. And, you may experience allergic symptoms when you're exposed to items made from it. Things made from natural rubber latex include:

hospital gloves

adhesive bandages

sanitary napkins

crutches

blood pressure monitoring cuffs

condoms

rubber-grip utensils

rubber toys

toothbrushes

People who are allergic to pineapple may also be allergic to birch tree pollen or bananas, which is known as pollen-allergy syndrome. Ingestion of raw pineapple may result in mouth or throat symptoms known as oral-allergy syndrome, which rarely leads to anaphylaxis.

Cooked pineapple is usually tolerated by oral-allergy or pollen-allergy sufferers. Raw pineapple also contains a protease enzyme called bromelain which may irritate the lips or skin, but is not typically life-threatening either.

The most serious complication from a pineapple allergy is anaphylaxis. Anaphylaxis is a medical emergency and can be life-threatening. You should seek immediate medical help if you think you're having anaphylaxis. Symptoms include:

If you've experienced anaphylaxis before, your doctor has likely prescribed an EpiPen. This is an auto-injected dose of epinephrine, which is a fast-acting type of adrenalin. It's used to relieve severe immune system reactions to allergens.

You should visit the ER immediately after the use of an EpiPen, even if your symptoms are significantly reduced or eliminated due to the possibility of a second-wave reaction that is not responsive to epinephrine.

If you have a pineapple allergy, you should avoid both canned and fresh pineapple. You also shouldn't drink pineapple juice if you're allergic to pineapple.

Pineapple may also lurk in other foods. Some of these products include:

canned fruit salad or cocktail

pineapple salsa

pineapple rum

pineapple jam

fruitcake

banana bread

pineapple soda or soft drinks

tropical fruit punch

tropical alcoholic beverages, such as margaritas and piña coladas

fruit candies

Make sure to check the ingredient labels on food before you buy it to make sure it doesn't contain pineapple. Also, when you eat out at restaurants, let your server know that you have a pineapple allergy. This will help you avoid accidental exposure to the fruit.

Pineapple enzyme may also be an ingredient in skin care products, such as soap and face cream. You should always check the ingredient list and not use the product if you have any doubt about what's in it.

If you suspect you're allergic to pineapple, talk to your doctor. They may recommend taking an over-the-counter antihistamine tablet to alleviate your symptoms, such as diphenhydramine ( Benadryl).

If you've experienced anaphylaxis, your doctor will prescribe an EpiPen that you can use if you have symptoms of an allergic reaction.

If your symptoms don't improve or if they worsen, treat the situation as a medical emergency. Call your local emergency services or have someone drive you to the nearest hospital.

Food allergies can occur for the first time at any point during a person's life. In the United States, nearly 8 percent of children and up to 4 percent of adults have a food allergy. You may outgrow your pineapple allergy if you developed it as a child, or it may appear at any time during your life.

Your doctor may confirm a pineapple allergy through a blood or skin test. And it's important to tell them exactly what happened. Your doctor may recommend that you avoid pineapple completely, and they might also prescribe antihistamines or an EpiPen as a precaution.

Unless your doctor indicates otherwise, avoid pineapple and any product that may contain the fruit. If you eliminate your exposure to the fruit, you won't experience any symptoms.

Pineapple may be refreshing and high in vitamin C, but so are many other fruits. Delicious substitutes for pineapple include:

You can also use mango or apple juice instead of pineapple juice in many tropical concoctions. If you want to add sweetness to either baked products or snacks, raisins, dates, and dried cranberries are good substitutes.

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Pineapple Allergy: Symptoms, Management, and More

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The symptoms of pineapple allergy may be mild or severe. It's possible for symptoms to appear immediately or up to several hours after coming into contact with pineapple. You're more at risk for this allergy if a parent, sibling, or other close family member also has the allergy.

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There are so many reasons why pineapple belongs on pizza, however, I'm just going to focus on the one, the most important, reason. When thinking of pineapple on pizza, the thought just makes my mouth water: the acidic and savory tomato favor combined with the sweet and juicy pineapple. Personally, I find pizza too acidic, too basic.  The simple step of adding the immaculate flavoring of a pineapple, changes everything about the pizza. It cuts down the acidity, adds a gush of juicy flavorful pineapple. In conclusion, pineapple pizza is the only way to go.

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This NY Times Article debunks the old myth. 

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This NY Times Article debunks the old myth. 

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And it's written by a professor of pediatrics

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I don't eat breakfast. It's not that I dislike what's offered. Given the choice of breakfast food or lunch food, I'd almost always choose eggs or waffles. It's just that I'm not hungry at 7:30 a.m., when I leave for work.

In fact, I'm rarely hungry until about lunchtime. So, other than a morning cup of coffee, I don't eat much before noon. This habit has forced me to be subjected to more lectures on how I'm hurting myself, my diet, my work and my health than almost any other. Only a fool would skip the most important meal of the day, right?

As with many other nutritional pieces of advice, our belief in the power of breakfast is based on misinterpreted research and biased studies.

It does not take much of an effort to find research that shows an association between skipping breakfast and poor health. A 2013 study published in the journal Circulation found that men who skipped breakfast had a significantly higher risk of coronary heart disease than men who ate breakfast. But, like almost all studies of breakfast, this is an association, not causation.

More than most other domains, this topic is one that suffers from publication bias. In a paper published in The American Journal of Clinical Nutrition in 2013, researchers reviewed the literature on the effect of breakfast on obesity to look specifically at this issue. They first noted that nutrition researchers love to publish results showing a correlation between skipping breakfast and obesity. They love to do so again and again. At some point, there's no reason to keep publishing on this.

However, they also found major flaws in the reporting of findings. People were consistently biased in interpreting their results in favor of a relationship between skipping breakfast and obesity. They improperly used causal language to describe their results. They misleadingly cited others' results. And they also improperly used causal language in citing others' results. People believe, and want you to believe, that skipping breakfast is bad.

Good reviews of all the observational research note the methodological flaws in this domain, as well as the problems of combining the results of publication-bias-influenced studies into a meta-analysis. The associations should be viewed with skepticism and confirmed with prospective trials.

Few randomized controlled trials exist. Those that do, although methodologically weak like most nutrition studies, don't support the necessity of breakfast.

Further confusing the field is a 2014 study (with more financial conflicts of interest than I thought possible) that found that getting breakfast skippers to eat breakfast, and getting breakfast eaters to skip breakfast, made no difference with respect to weight loss. But a 1992 trial that did the same thing found that both groups lost weight. A balanced perspective would acknowledge that we have no idea what's going on.

Many of the studies are funded by the food industry, which has a clear bias. Kellogg funded a highly cited article that found that cereal for breakfast is associated with being thinner. The Quaker Oats Center of Excellence ( part of PepsiCo) financed a trial regarding consumption of oatmeal or frosted cornflakes (if you eat it in a highly controlled setting each weekday for four weeks), and found that only the no-breakfast group, which lost weight, experienced an increase in cholesterol.

Many studies focus on children and argue that kids who eat breakfast are also thinner, but this research suffers from the same flaws that the research in adults does.

What about the argument that children who eat breakfast behave and perform better in school? Systematic reviews find that this is often the case. But you have to consider that much of the research is looking at the impact of school breakfast programs.

One of the reasons that breakfast seems to improve children's learning and progress is that, unfortunately, too many don't get enough to eat. Hunger affects almost one in seven households in America, or about 15 million children. Many more children get school lunches than school breakfasts.

It's not hard to imagine that children who are hungry will do better if they are nourished. This isn't the same, though, as testing whether children who are already well nourished and don't want breakfast should be forced to eat it.

It has been found that children who skip breakfast are more likely to be overweight than children who eat two breakfasts. But that seems to be because children who want more breakfasts are going hungry at home. No child who is hungry should be deprived of breakfast. That's different than saying that eating breakfast helps you to lose weight.

The bottom line is that the evidence for the importance of breakfast is something of a mess. If you're hungry, eat it. But don't feel bad if you'd rather skip it, and don't listen to those who lecture you. Breakfast has no mystical powers.

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Sorry, There's Nothing Magical About Breakfast (Published 2016)

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I don't eat breakfast. It's not that I dislike what's offered. Given the choice of breakfast food or lunch food, I'd almost always choose eggs or waffles. It's just that I'm not hungry at 7:30 a.m., when I leave for work. In fact, I'm rarely hungry until about lunchtime.

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According to this article, health benefits of eating breakfast in the morning include:

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According to this article, health benefits of eating breakfast in the morning include:

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Having a lower BMI

Consuming less fat through the day

Meeting recommendations for fruit and vegetable consumption

Having higher daily calcium intake

Having higher daily fiber intake

Having better performance (memory and attention) (for school-aged children)

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You might think that the recommendation not to skip breakfast is just plain good advice. After all you need enough fuel to make it through the morning, right?

But research has found even more reasons for making room for the "most important meal of the day."

Probably the most appealing benefit is that breakfast jumpstarts your metabolism and, thus, helps you burn more calories throughout the day.

When you eat breakfast you're telling your body that there are plenty of calories to be had for the day. When you skip breakfast the message your body gets is that it needs to conserve rather than burn any incoming calories.

"Studies have found that although people who skip breakfast eat slightly fewer calories during the day, they tend to have higher body mass index, or BMI," says Christy C. Tangney, PhD, a clinical dietitian at Rush University Medical Center and an expert on the effects of diet and nutrition on heart health.

"We use BMI, the ratio of a person's weight compared to height, as an easy measure of whether someone is in the range of his or her healthy weight or not," she says. "A BMI of 25 or higher, for example, indicates that someone is overweight and needs to take action to come back to their ideal weight."

Advantages of eating in the a.m.

Various studies have found different benefits of starting your day with breakfast, including:

Having a lower BMI

Consuming less fat through the day

Meeting recommendations for fruit and vegetable consumption

Having higher daily calcium intake

Having higher daily fiber intake

Having better performance (memory and attention) (for school-aged children)

"Much of the research just makes good common sense," says Tangney. "If you start with a healthy, satisfying meal in the morning you're less apt to nibble on less nutritious things during the day, which we often do out of hunger - you grab the first or easiest thing in front of you."

Disadvantages of missing a morning meal

Various studies have found a range of disadvantages of skipping breakfast:

More likely to be overweight

Less likely to meet recommendations for fruit and vegetable consumption

More likely to consume unhealthy snacks

Studies of children and adolescents have shown that those who skip breakfast are apt to be overweight.

"Of more concern is that an association has been found between skipping breakfast and other risky behaviors like smoking, and experimenting with drugs and alcohol," says Tangney.

When you eat breakfast you're telling your body that there are plenty of calories to be had for the day. When you skip breakfast the message your body gets is that it needs to conserve rather than burn any incoming calories.

Making good breakfast choices

You might think that a muffin and a cup of coffee ought to do the trick, but experts advise being more careful about what you choose to start your day. Here are some suggestions for those on the go:

High-fiber cereal with fresh fruit and low-fat milk or soy or rice milk substitute

Low-fat protein shake with fresh/frozen fruit

High-fiber toast or bagel with tablespoon of peanut butter

Select protein bar and yogurt or a glass of milk

"You can also have one serving of fresh fruit later as a mid-morning snack," says Tangney.

Read labels on any processed breakfast selections to see if they're healthy choices.

"Especially with protein bars and some yogurts; some of them can have a lot of added sugar," says Tangney. "It's a good idea to try to keep sugars under 20 grams and look for bars with about 6-10 grams of protein, and 3 or more grams of fiber."

You may want to consult with a dietitian if you need to get yourself back on track or are looking for menu ideas. You can share your food preferences and your limitations with a dietitian and he or she can help you with a good plan of action.

"Breakfast is like exercising," Tangney says. "If you make room for it in the morning, you'll look and feel great throughout the day."

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You might think that the recommendation not to skip breakfast is just plain good advice. After all you need enough fuel to make it through the morning, right? But research has found even more reasons for making room for the "most important meal of the day."

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I am a big texture person and I don’t particularly appreciate the texture or taste of pineapple. I do however enjoy the taste of bbq sauce. In conclusion I would love a triple meat bbq pizza

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I agree, most people don't think it belongs simply because it is a sweet fruit on mostly a salty pizza. How ever it is very common for tropical fruits such as pineapples and mangos to be included with other foods that aren't pizza. Most people who have a problem with pineapples on pizza forget that they love it on Christmas ham. The only people who should really have a problem with this or people who do not like pineapples in general.

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I agree, most people don't think it belongs simply because it is a sweet fruit on mostly a salty pizza. How ever it is very common for tropical fruits such as pineapples and mangos to be included with other foods that aren't pizza. Most people who have a problem with pineapples on pizza forget that they love it on Christmas ham. The only people who should really have a problem with this or people who do not like pineapples in general.

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I believe that even though pineapple may be a nice addition to some peoples pizza, the contrast of taste and texture with the pineapple and pizza do not go together well. Pizza toppings should be experimented with, but sadly, pineapple should not be on my pizza.

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I believe that even though pineapple may be a nice addition to some peoples pizza, the contrast of taste and texture with the pineapple and pizza do not go together well. Pizza toppings should be experimented with, but sadly, pineapple should not be on my pizza.

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Whilst I might see pineapple on pizza as sacrilege it is not my place to tell anyone what they wish to put on their pizza if you want a pineapple, artichoke, and sardine pizza have at it. However I simply do not have a taste for pineapple.

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For that is the question. Personally I am indifferent, but it overall comes down to opinion. Kind of like if you like Hamlet or not, it's preference. Personally I don't like old school plays. Why did I make a Hamlet reference you ask? It was funny.

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Most people do not realize that the citrus taste and the sauce are a good combination. The citrus of the pineapple and the pizza sauce cancel one another. Therefore, if someone wants to cancel the taste of pizza sauce pineapple is the best way to do so.

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Most people do not realize that the citrus taste and the sauce are a good combination. The citrus of the pineapple and the pizza sauce cancel one another. Therefore, if someone wants to cancel the taste of pizza sauce pineapple is the best way to do so.

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Since pineapple is a fruit and pizza is unhealthy, the two should not be mixed. If a person wanted, they could enjoy pizza with pineapple on the side, but not on pizza. Pineapple itself could be considered a light meal, so why put a light meal with another meal if you could eat them seperately.

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I love the different taste and texture that pineapple brings to pizza. It is a sweet treat on a savory food that I think works very well together

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Although it is not traditional to put pineapple on pizza, I think that it brings a different idea to what we usually eat. I totally understand that some people may not like sweet with savory.

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http://spizzicorestaurant.com/pizza-debate/#:~:text=People%20who%20don't%20like,classics%2C%20like%20pepperoni%20or%20mushrooms.
Pineapple is too strong to be put on pizza, it overpowers all of the other flavors that make up pizza.

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I think pineapple doesn't belong on pizza because sour and savory shouldn't mix. If some countries want to ban this topping it should be a sign to get rid of it as a topping.

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Pineapple Pizza Debate Reactions from Justin Bieber, Jimmy Kimmel and more

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One of America's greatest debates rages on

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Raw pineapple pulp is 86% water, 13% carbs., 0.5% protein, and contains negligible fat. It adds a sweet flavor to your choice when added.

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The sweet flavoring taste doesnt mix well when added to a strong salty flavor like cheese. Pineapple in my opinion doesnt belong on pizza.

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Pinapple  belong on pizza , it the best toping ever . It give's the pizza so much favor.
https://www.pizzarecipe.org/different-types-of-pizza/

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Pineapples belong on pizza for a variety of reasons. Adding pineapples creates the sweet and salty combination that we all love, there is health benefits to it and it gives pizza a different twist. Even Domino's News Room agrees!

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IT'S no secret that pizza brings people closer. Arguably the world's best bonding food, pizza is cut into eight slices for friends and family to sit down, pass around and share.

But those looking to stir the pot, cause arguments and divide the dinner table can easily do so with the mention of one pizza related question...
"So, do you think pineapple belongs on pizza?"
Cue: Several death stares, three eye rolls and one slammed door.

For some, pineapple on pizza is the greatest thing to ever happen to mankind, and for others, the greatest tragedy.

There is no denying that the iconic Hawaiian pizza has cemented itself as a favourite within Australian households across the country. Featuring smoky leg ham, sweet pineapple pieces, gooey mozzarella and tasty tomato sauce, this highly contentious pizza (whilst delicious) is also notorious for sparking wide-spread argument and debate.

Today, we will discuss (read: argue!) the top five reasons we believe pineapple belongs on pizza, and fiercely defend the sacred pizza topping that we all know and love.
Sweet and salty
Sweet, sticky and juicy, pineapple is everything you could ever need from a tropical fruit and more. It's juice, luscious and syrupy in texture, is like nectar from the gods. Paired perfectly with salty, crispy, strips of ham, pineapple helps lift the overall flavour profile of a pizza - using its sweetness to cut through the salt and create a heavenly taste sensation. Quite frankly put, who doesn't love a sweet and salty combo?

Health benefits
Did you know pineapple has a wide-range of health benefits? As a fruit, pineapple is jam packed with vitamin C, potassium and fibre. Together, these nutrients and antioxidants help enzymes within your body fight inflammation, boost immunity and even aid digestion! #SuperFruit!

Doubling as a fruit AND pizza topping, pineapple on pizza means you can enjoy a slice of your favourite treat, guilt free!

The adventure
Save your money on a plane ticket to Maui and be transported to a tropical island paradise with one bite of Hawaiian pizza. Simply close your eyes and be taken straight to the beach - feel the cool, island breeze sweep through your hair and the sand between your toes. The sweet, tropical flavour of pineapple can do just that! This is what eating Hawaiian pizza feels like and we simply won't hear otherwise. With that being said, we can't think of any other pizza topping that provides a sense of adventure and satisfies the taste buds quite like it.

More choice
The freedom to pick whatever toppings you like without fear of judgement should be a fundamental human right. After all, who doesn't love choice? With millions of potential topping combinations for pizza lovers to choose from, we don't see why pineapple can't be one of them. I mean, if we can all accept a slimy anchovy why can't we accept a humble slice of pineapple!?

Crush convention
Understanding that the precursor of pizza - the focaccia - was historically made with tomato sauce, mozzarella and basil by Italians in the late 18th century, the evolution of pizza has transformed throughout the decades to allow for new tastes and flavours. Whilst it may not be traditional, it is delicious, and should therefore be accepted in this new age.

Finally, for those who argue fruit doesn't belong on pizza I have only one thing to say... Tomato is a fruit (!) and is universally adored by all! So why can't pineapple? Check mate.

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Why pineapple belongs on pizza - Domino's Newsroom

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IT'S no secret that pizza brings people closer. Arguably the world's best bonding food, pizza is cut into eight slices for friends and family to sit down, pass around and share. But those looking to stir the pot, cause arguments and divide the dinner table can easily do so with the mention of one pizza related question...

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Pizza with pineapple🤪- it's making me HUNGRY!!!

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Pizza with pineapple🤪- it's making me HUNGRY!!!

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It really is worth trying!! Toppings like anchovies and bell peppers aren’t my favorite on pizza but pineapple is!!! Just try it.....you might like it, MIKEY😁

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Hawaiian Pizza tastes like freshly vomited Orange Julius 🤮

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Hawaiian Pizza tastes like freshly vomited Orange Julius 🤮

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Martine Powers, host of the Post Reports podcast, compared Hawaiian pizza to an unfortunate incident from her childhood: The pie, she said, tastes like freshly vomited Orange Julius.

The is a good reason to not want pineapple on pizza. I hope i can overcome this image🤢

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How does the time you eat the meal cause an effect? If you eat it at 6 PM you are still getting the nutrition you would at 6AM.

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How does the time you eat the meal cause an effect? If you eat it at 6 PM you are still getting the nutrition you would at 6AM.

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Papa John, s International, Inc. “Papa John’s and Dole Packaged Foods Team Up, Providing Pineapple Pizza Lovers with the High-Quality Ingredients They Know and Love.” Business Wire (English), 2020 Jan. 9AD. EBSCOhost, search-ebscohost-com.ezproxy.nicholls.edu/login.aspx?direct=true&AuthType=ip,cookie,url,uid&db=bwh&AN=bizwire.bw86394554&site=eds-live&scope=site.

People who like pineapple on pizza are the ones who enjoy sweet foods in general.

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But you haven't tried his pizza. The chef and activist, along with business partner Muhammed Abdul-Hadi and chef Michael Carter, opened pizza shop Down North in March. The mission-driven restaurant aiming to combat mass incarceration is selling frico-crusted Detroit-style pizzas in North Philadelphia. One of the most popular pizzas he sells is called the Flip Side.

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Pineapple on Pizza Is Actually Great, if You Do It Right

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The historically controversial topping is making a comeback.

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I feel that the whole argument pineapples don't belong on pizza is strictly a preference topic. A pizza could have an endless amount of toppings, so why not pineapples? They're sweet and a pizza is salty,, so it gives that sweet a savory balance.

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Pizza is one of the most versatile and varied foods in the world. From New York to Chicago, and everything in between, there are so many styles that you'd be forgiven for being overwhelmed. After all, there are extensive options that you can choose from to add on top of your pizza with, almost all of them savory vegetables and proteins.

There has always been one outlier of an ingredient that has caused more debate than whether or not to fold your slice. That's pineapple as a topping on pizza. The truth is that this sweet fruit has no business on pizza, and everyone knows it, but for those who need explained in detail, here is why pineapple should not be on pizza.

The Origins of Pizza

Pizza is often credited as being an Italian tradition that dates back to Napoli, where it was originally close to a flatbread. Today, Neapolitan pizza has a set of standards that need to be reached. This even includes exact measurements like a 35 cm diameter and have a crust 1-2 cm tall.

In America, there were two main waves of pizza. The first was from Italian immigrants, who would eat a variation of pizza in cities like New York. The second came after World War II, when American GIs returned home.

Over time, there has been several variations on pizza. New York-style is often credited as being the most traditional in America, which is known for being easy to grab and eat when you're on the go.

Basically, it starts with dough, has a tomato sauce added, and then cheese and other toppings you may want are added on top. Then, you bake it. This is the traditional image of pizza that was passed down by Italian immigrants in American cities.

Other cities, like Chicago, developed their own styles. Chicago style is known as deep dish, and it's closer to a pie than a pizza. It requires a fork and knife, and tradition says that UNO's pizza came up with the recipe during WWII, but it has been said it was around as early as 1926. Other styles of pizza include Detroit, Sicilian, and New Haven-style pizzas.

No matter what style the pizza is, however, there are always a few similarities that follow. The bottom layer is a crust, followed by the savory sauce. It's worth pointing that some New Haven pizzas break from the tomato sauce for a white sauce.

However, many still use tomato sauce and the sauce is still savory. That point is important to remember, the pizza is always savory. The same can be said for the topping. They're always savory.

The Origins of Pineapple on Pizza

There is only one topping that isn't savory. That's pineapple, and it widely needs to be forgotten as a topping, remembered only as a mistake. But, how did we get here? How did pineapple end up on pizza?

Pineapple is only regularly seen on one type of pizza, Hawaiian Pizza. Hawaiian Pizza uses ingredients that someone who has never been to Hawaii might think of as being Hawaiian, pineapple and ham, and puts them on pizza.

That isn't to say Hawaiians don't eat pineapple and ham, just to say that they aren't exclusive to Hawaii and Hawaiian food is much more complex and full of Asian flavor than Hawaiian Pizza implies.

This disconnect comes from its origins. Hawaiian Pizza was invented in the 1960s, by a Canadian man from Ontario. His name was Sam Panopoulos. Roughly speaking, the two are 2,500 miles away.

Even more insulting than the misappropriation of cuisine, it was done with canned pineapple. It was quickly popular, for some reason, possibly due to the wave of interest in Hawaiian culture that came during the 1950s. Remember, this is the era of Elvis in Hawaii.

From there, Hawaiian pizza spread throughout North America as a widely debated addition to the menu at pizza restaurants.

How Pineapple Breaks With Tradition

There are two basic ways that Hawaiian pizza, or more broadly pineapple on pizza, breaks with tradition. The first way that pineapple breaks with tradition are that it is a sweet topping. It's the only sweet topping that you're going to find on pizza, and there's a good reason for that. Pizza is a savory food, and that's more than just because of tradition. That's by necessity.

Pizza isn't like chocolate, which is a sweet food that goes well with salty flavors. You can't blend sweet on pizza to any success. It has to be strictly savory for the flavors to go well together.

The other place where Sam Panopoulos went wrong wasn't one particular break in tradition, but a distinct lack of understanding in the pizza tradition.

The real reason why no one seemed to mind that Panopoulos didn't understand pizza's proud tradition, was that they didn't know it either. Pizza wasn't common in Ontario during the 1960s, so it wasn't seen as the strange topping that it was. It was just another topping option to them.

Does Tradition Matter?

This is the real question. When does tradition matter, and when does it stand in the way of progress?

The answer is actually pretty simple. Typically, tradition exists because that is the best way of doing things. From there, innovation needs to improve how something is done, otherwise you're not progressing but regressing.

That's how you know when to break with tradition, when what comes from the break is objectively better. For instance, super thin crust below that 1-2cm mark is a good thing, improving the product.

On the other hand, pineapple on pizza is not objectively a better option. Plenty of people would argue that it's a worse option, in fact. That's because the sweet and savory don't go together in this instance, and there is no way to make pineapple pizza only sweet without changing it from pizza entirely.

Professionals Agree, Keep Pineapple Off Pizza

The fact is, answering the question, "Why pineapple should not be on pizza" is difficult because plenty of people do like it. At the end of the day, arguing something tastes bad is just an opinion. So, someone will always retort, "Well, I like it." That's all that matters to them then, that it tastes good in their opinion.

The thing is, most professionals are absolutely against the idea of putting pineapple on pizza. Celebrity chef, known for his television shows and Michelin-starred restaurants, is adamant that it doesn't belong on pizza.

He's not alone. Famed food writer, chef, and television host Anthony Bourdain once said he would, "Never defile God's gift to humanity with the acidic, watery bitterness of pineapple."

It's not just celebrity chefs who feel this way, though. The common rank and file chef and line cook almost always hates them too. They see it widely as a sign of an immature palate to like the combination.

They also know the quality of the pineapple to is put on is almost always of cheap quality. It comes from a can and is almost never made with fresh pineapple, because of restaurant overhead costs. Canned fruit is cheaper. Canned fruit doesn't expire and needs to be thrown out.

It just makes sense to use a lower quality product, because the people eating Hawaiian Pizza likely don't know the difference in their minds.

It Just Tastes Bad

Pineapple is a great fruit, arguably the best and undeniably one of the most popular in America. Pizza is undeniably great, and arguably the most popular food in the United States of America. They just don't go together. Chocolate is great too. So is tuna. You shouldn't put those together either. Some things just don't belong.

Canned fruit, now sickly sweet with added sugar sitting in its own and artificial juices, warmed in an oven on top of a savory pizza does not taste good. All it does is make your pizza wet and taste like a mistaken experiment. Of course, that's exactly what it is, a mistake of an experiment that went too far.

No one can objectively say that they like pineapple on pizza, because it's objectively bad tasting. It adds nothing to the rest of the product, only taking away and overpowering the rest of the flavors.

There is simply nothing good about putting pineapple on pizza. If you still want to debate if pineapple belongs on pizza, just remember that most people would also expect you to order your steak well done.

At this point, it's not a matter of debate if pineapple on pizza is bad. It just is bad, plainly speaking. This has gone far beyond a trend, and it has entered the world of cultural touchstone. It's just one that shouldn't exist. Leave it alone and enjoy pizza the way it was supposed to be enjoyed, and not with warm wet fruit wrecking the flavor of the pizza.

Summary

Do what you want, but just don't put pineapple on pizza. Please leave any questions you may have on pineapple pizza in the comments down below.

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Pizza is one of the most versatile and varied foods in the world. From New York to Chicago, and everything in between, there are so many styles that you'd be forgiven for being overwhelmed.

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Pineapples are they a pizza topping are not? 

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Pineapples are they a pizza topping are not? 

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Honestly, I feel pineapples are not a pizza topping. WHy would you want to eat hot fruit on a food that is not healthy at all. Pineapples are a really sour fruit to begin with and they do not mix with savory pizza.

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While I have never felt inclined to explore the unusual flavor combination myself, it actually may not be so bad. https://www.abc.net.au/science/articles/2009/11/04/2732686.htm
In this article, it highlights how salt actually makes pineapple less tart and more sweet. When we think of this flavor combination on it's own, it's easy to imagine a clash between the sour fruit and the salty pizza, but the reaction between the two when eaten together, may compliment each other nicely.

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Why does adding salt to pineapple make it sweet? Someone told me that table salt should not react with the acid in the pineapple.

Pineapple not sweet enough? Then reaching for the salt shaker may not be such a bad idea.

But why the pineapple then tastes sweeter may have more to do with what's going on in our head than what's going on in our food, thanks to the complexities of our sense of taste.

"We only have five tastes: sweet, sour, salty, bitter and umami [savoury]," says sensory scientist and qualified chef Dr Russell Keast from Deakin University.

Sounds simple enough until we start looking at complex foods that are composed of multiple tastes, like pineapple.

How salt can make pineapple sweeter "comes down to interactions between tastes" says Keast, but it's not a straightforward process.

In this case we're looking at how three different tastes - sweet, bitter and salty - interact.

To start with, bitter and sweet tastes can mutually suppress each other. A simple example of how this works is when you add sugar to coffee. As well as making the coffee sweeter it also reduces its bitterness.

"It's the way we process the flavours," says Keast. "The signals are still going up to the brain, the brain perceives sweet and bitter, and mutually suppresses both flavours."

So while the coffee is sweet and bitter, it tastes less sweet and less bitter to us because of the way our brain cancels out some of the sweet and bitter tastes coming from our tongue.

Into this situation we then add salt.

Common table salt is primarily made of sodium chloride and sodium is a very good bitterness inhibitor, meaning it can reduce the bitter taste of foods it's added to.

So when you add salt to pineapple the sodium actually reduces the bitterness of the pineapple, says Keast.

"This is something that is happening at a tongue level," he says. "The signals are not going through to the brain."

And if you don't have this bitter signal going through to the brain, it can't be suppressing the sweet flavour.

So with some of the bitterness being removed by the salt, that means there is less bitterness to suppress the sweetness of the pineapple and voila - your pineapple tastes sweeter!

Sweet chemistry

Food scientist Dr Hannah Williams from Curtin University of Technology says there may also be another mechanism at play.

When the sodium chloride dissolves into the pineapple it will break apart into sodium and chloride ions.

The sodium ion will then react with the malic and citric acids present in the pineapple to form neutral sodium salts.

Acids normally have a tart or sour taste but when they are converted into neutral compounds they lose this sourness, and so the pineapple tastes sweeter.
Dr Russell Keast and Dr Hannah Williams were interviewed by Suzannah Lyons.

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Why does adding salt to pineapple make it sweet?

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Why does adding salt to pineapple make it sweet? Someone told me that table salt should not react with the acid in the pineapple. Pineapple not sweet enough? Then reaching for the salt shaker may not be such a bad idea.

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Although pineapple on pizza is known by many to be Hawaiian, Jamaicans are a huge advocate for this controversial food. Many Jamaican dishes are sweet and salty. Because of this, they can understand and enjoy the the combination of pineapple and pizza. Fruit on pizza is not a peculiar thing being that tomatoes are a main ingredient on many pizzas. All in all, there are many different pizza toppings that have a sweet flavor to them, and pineapple on pizza should not be disregarded.

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Pineapple is one of the most controversial toppings that can be placed on pizza. Jamaicans don't understand the aversion that many have to pineapple on pizza. It's normal for Jamaicans to enjoy the pineapple on their pizza and it's a topping that's truly loved.

A pizza adorned with pineapple is typically referred to as a Hawaiian pizza, even though it didn't originate there. Opponents of the fruit object to its use on the grounds that it isn't authentic Italian fare. Most would be surprised to learn that a Greek immigrant to Canada, Sam Panopoulos, is responsible for the great pineapple divide.

Panopoulos owned the Satellite restaurant in Chatham, Ontario. In 1962, he began experimenting with sweet and sour flavors popular in trendy Chinese-American dishes. Pineapple continues to ignite strong emotions on both sides of the issue. Icelandic president, Guoni Th. Johannesson wanted to ban it as a topping and celebrity Chef Gordon Ramsey tweeted that pineapple doesn't belong on pizza.

However, pineapple on pizza is a favorite of celebrity Dwayne "The Rock" Johnson and it's been endorsed by Canadian Prime Minister, Justin Trudeau, along with Paris Hilton, foodie Alton Brown, and talk show host, Jimmy Kimmel. It's the second most popular pizza topping in Australia. For those that still aren't convinced, here are some reasons that pineapple belongs on pizza and little-known facts.

1. Science has shown that the body craves sweet things for energy and salt for normal body functions. The combination of the two produces a pleasurable and positive biological response.

2. Pineapple s contain the antioxidant manganese and vitamin C for immune system health.

3. The use of fruit on pizza isn't new. Tomatoes are classified as a fruit and are the basis of pizza sauce.

4, Pizza making has evolved to accommodate a wide range of taste sensations and new flavors that are now commonly accepted.

5. Pineapple is a favorite of residents in the Western U.S. with 17 percent choosing the fruit.

6. Pizza with pineapple is a favorite of people between the ages of 18-34.

7. Hawaiian pizza is a variation of Toast Hawaii in Germany that was introduced by Clemens Wilmenrod, the country's first TV cook in 1955.

8. Time magazine named Hawaiian pizza No. 1 on its list of "The 13 Most Influential Pizzas of All Time."

9. In the UK, Hawaiian pizza is one of the most widely available.

10. Many people feel that placing pineapple on pizza makes it a healthier snack than traditional toppings.

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10 Reasons Why Pineapple Topping Belongs on Pizza - Jamaicans.com

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Pineapple is one of the most controversial toppings that can be placed on pizza. Jamaicans don't understand the aversion that many have to pineapple on pizza. It's normal for Jamaicans to enjoy the pineapple on their pizza and it's a topping that's truly loved.

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Pineapple on pizza has been a debate for years. According to Italys ambassador pineapple should not be put on pizza! (Clip starts at 5 minutes) So if the birth place of pizza says no who are we to question if it pineapple is an acceptable topping.

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Italian ambassador: Do not put pineapple on pizza

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An Unbiased View of Pineapples On Pizza 

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An Unbiased View of Pineapples On Pizza 

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Not everyone agrees with pineapples on pizza but it doesn't mean it can't be a topping for someone out there.

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The debate has raged on for more than half a century now - is pineapple an acceptable topping on pizza?

While I myself am pro pineapple on pizza, I have developed a highly scientific, unbiased method to decide if pineapple on pizza is indeed valid. I have determined five relevant areas of expertise to judge pineapple as a topping and consulted three experts in each area to give a definitive answer.

Here's what they had to say - and the final verdict...

Italian Chefs

Pizza is Italian. While some pseudo know-it-all smartasses sometimes like to claim otherwise by saying flatbreads started elsewhere , the modern pizza was invented by Raffaele Esposito in Naples in the late 1800s. Given that, it makes sense that the first stakeholders in this debate should be traditional Italian chefs.

I first speak to Amanda Vasquez (formerly Presti), who grew up with her Italian immigrant grandparents here in the U.S. Vasquez had previously weighed in on my piece about the food in Goodfellas , and she's very much an Italian chef in the traditional sense. When it comes to pineapple on pizza, she says, "I'm not a big fan of the flavor pairings of tomato and pineapple. I don't like sweet flavors in general, and it's not very traditional."

Giuseppe Fanelli, though, owner of Tredici North in Purchase, New York, and a , says that he's pineapple on pizza, as long as it's done right. "I'm a very technical chef, meaning if you're going to apply an ingredient, it has to fit and be an accompaniment. So if you're using pineapple, it should be pre-cooked the same day if you're cutting it in large cubes, or it should be thinly sliced," Fanelli says. Also, he says ham isn't the only acceptable pairing to pineapple on pizza, as it would also pair well with porchetta or shrimp.

Finally, renowned pizza chef (and James Beard Award winner) Chris Bianco says he doesn't care for pineapple on pizza, feeling there's too much acidity with both the tomato and pineapple. But he adds, "I don't judge people. Marry who you want, love who you want and put whatever you like on your pizza. Personally, though, I'm not a fan."

So while Bianco says not to hate pineapple pizza lovers, he personally doesn't approve, putting the Italian chefs group definitively in the "no" column.
PIZZA EXPERT GROUPS - FOR: 0; AGAINST: 1
Food Historians

Next we turn to the origins of Hawaiian pizza itself, which is as much Hawaiian as it is Italian - that is to say, not at all. Sam Panopoulos was a Greek-born chef who moved to Canada and created Hawaiian pizza in 1962 in his Ontario restaurant. Panopoulos passed away in 2017 , but lived to see what a controversy he had created. As he once explained to the BBC, "We just put it on, just for the fun of it, to see how it was going to taste. We were young in the business and we were doing a lot of experiments."

So while Panopoulos wasn't Italian and Hawaiian pizza certainly is more Canadian than Hawaiian, does that alone make it invalid? After all, while sausage and peppers are traditional Italian fare - and thus, an acceptable pizza topping - pepperoni was born in America by Italian-Americans, not in Italy proper, yet no one disputes its legitimacy as a pizza topping.

Given all this, I turned to food historians to "judge" the history of pineapple on pizza to determine if it's somehow less "worthy" as a pizza topping. Julia Skinner , author of Afternoon Tea: A History , asks, "Is 'Hawaiian' pizza a legit kind of pizza in a truly traditional sense? Nope, probably not. Still, if you find a food that makes you happy, it doesn't matter what anyone else thinks." In other words, she says no, but in a nice way, much like Chris Bianco.

That said, the remaining two food historians I spoke to gave pineapple on pizza the historical seal of approval, with Repast Supper Club host saying, "Historically speaking, it was commonplace to serve sweet dishes - like tarts or creams - alongside savory pies or stews, so I don't think pineapple on pizza is that odd in that context."

Then there's professor Ken Albala , an author and editor of a wide variety of books about food , who says, "All cooking is a matter of evolution. To say, here is the correct dish and other forms aren't legitimate, would be to consign the dish to a museum and have people stop eating it. Food, like language, evolves whether people want it to or not. That's not to say there isn't bad pizza, but when you start saying one form is legitimate or authentic, it's essentially meaningless. So yes, I pineapple on a pizza. I put it on my own pizza now and then, especially fresh, grilled and cut into little cubes."
PIZZA EXPERT GROUPS - FOR: 1; AGAINST: 1
Food Writers/Critics

With the scores tied, I next turned to the most unforgiving of groups: Food critics. "I, for one, do not care for pineapple on traditional pizza because the flavors are redundant," says Jim Mumford, blogger at Jim Cooks Food Good . He elaborates, "Each part of a pizza plays a role; the crust is yeasty and gives texture, the cheese is fatty/salty, etc. When approached like this, a pizza and a peanut butter and jelly sandwich are very similar. So, in a PB&J, having two jellies is redundant, and on a pizza, having two flavors [the other being the tomato] that carry sweet/fruity notes is unnecessary."

However, Greg Thilmont , a food critic who covers Las Vegas food and beyond, opines, "People get very factional and partisan about their pizzas. Obviously there's the New York/Chicago roustabout that's always going on, and then you can mix in Detroit and New Haven, too. Basically, people have their prejudices about pizza, and those are based on regionalism. Then there's another level of pizza snobbery and Hawaiian pizza is looked down upon by many as either being child food or gauche. I was a real asshole for a lot of my life when it came to pizza, but in the last couple of years, I've had a couple of Hawaiian pizzas and you know what? It tastes good! Pineapple is delicious, and it's used in meat all the time. That's what makes so good - the pineapple, especially if it's good pineapple, like pineapples. Canadian bacon can also be of high quality too."

Given all that, Thilmont says if the ingredients are high quality, Hawaiian pizza "is a fine pizza."

But when reaching out to food writer Gary Allen of On the Table , he decisively says, "I'm not a big fan of sweet ingredients on savory dishes like pizza," putting the majority of the food writers firmly pineapple on pizza.
PIZZA EXPERT GROUPS - FOR: 1; AGAINST: 2
Flavor Chemists

If you're unfamiliar with what a flavor chemist is, describes them as the following: "A flavorist, also known as flavor chemist, is someone who uses chemistry to engineer artificial and natural flavors." So these guys determine taste on a microscopic level, and perhaps it's because of this that the flavorists I interviewed were the only stakeholders with a consensus, with them all giving pineapple on pizza a scientific thumbs up.

"When we're talking about food pairings, we're talking about things that both reinforce flavors in each other, as well as flavors that provide contrast," explains flavor chemist Terry Miesle of FONA International . "For example, when you put garlic on a steak, you've got a lot of sulfur compounds and sugars, and those reinforce the steak, but you can also taste the contrast, otherwise you wouldn't be able to tell it's there. With pineapple on pizza, it's doing both of these things - it's reinforcing and contrasting - but with different components of the pizza."

So when it comes to pineapple and tomato sauce, Miesle says that those two are contrasting and reinforcing each other in different ways. While both are fruits that have acids, tomato sauce has lactic acid and a little bit of citric acid, while pineapple has a lot of citric acid, no lactic acid and some ascorbic acid (which is vitamin C). So while these are all acids, they're different acids - and different tastes - so they contrast each other.

As for the pineapple and cheese, these reinforce each other in ways that aren't obvious. Miesle explains that cheese has a fruity component to it, which is why it changes as it ages and why you can taste the difference between cheeses that age for six months, versus a year, versus 10 years. That's also why they say cheese "ripens" just like a fruit does. Also, cheese, tomato, ham and pineapple all caramelize when heated, reinforcing that flavor throughout.

Miesle helpfully drew up a little graph to illustrate what he's saying:

While it's a little technical, basically, the chemicals on the left are what we as humans are evolutionarily capable of tasting and the Xs stand for intensity. As you can see, the four major ingredients that are on top of the bread all balance each other out, providing both contrast and reinforcement.

Is there, however, such a thing as too much contrast? Absolutely, and Miesle explains that that's why some tastes come off as offensive. "Just imagine lemon on pizza," he offers as an example. He goes on to explain that the reason why people may not like pineapple on pizza is because of personal preference, as it may provide too much contrast with the other flavors they associate with pizza.

As for reinforcement, there is such a thing as too much of that too, and Miesle says if you've got too much reinforcement, everything tastes the same and dull. Pineapple and ham, however, tends to balance things out, making it a sound flavor topping for pizza (go science!).

In addition to Miesle, I spoke with Gary Reineccius , professor emeritus at the University of Minnesota's Food Science and Nutrition Department, who says, "I don't see any scientific issues," with pineapple on pizza, going on to explain that another thing that makes it an acceptable topping is that it holds up under heat, whereas something like avocado - also a fruit - would not.

I got the same answer from flavor scientist Susie Bautista , who also added that the texture of pineapple is another component that makes it a good topping, as it has a slight crunch to it, much like pepper and onions.
PIZZA EXPERT GROUPS - FOR: 2; AGAINST: 2
Ninja Turtles

With the opinions all tied up at two groups for pineapple on pizza and two against, I turned to an indisputable tiebreaker - those whose insight into pizza is just as deep as the PhDs, scientists and historians who came before them: voice actors who have portrayed Teenage Mutant Ninja Turtles.

To my great surprise, Townsend Coleman , who portrayed Michelangelo on the original 1987 cartoon series, says (in his trademark surfer dude Mikey voice), "There are so many things that go on a pizza and pineapple is definitely one of them. Anchovies and hot fudge, why don't you try starting there, dude!" When he switches back to his regular voice, Coleman reiterates by saying, "Pineapple doesn't belong on pizza - it's . You can call that something else, but it's not pizza."

However, Robbie Rist , who portrayed an anchovy-hating Michelangelo in the original 1990 film, says that he's "all for it" when it comes to pineapple on your pizza.

Which brings me to Rob Paulsen , who portrayed Raphael in the original cartoon, then Donatello in the 2012 Nickelodeon series (he's also the author of a new memoir, Voice Lessons: How a Couple of Ninja Turtles, Pinky and an Animaniac Saved My Life ). With everything left up to his tie-breaking vote, Paulsen tells me the following: " Raphael says, 'Pineapple on pizza is a sin against Italy - and nature! It should only be considered as a smoothie additive and an underwater home for square, pants-wearing sponges.'"
PIZZA EXPERT GROUPS - FOR: 2; AGAINST: 3
So, there you have it folks: To my great disappointment, pineapple on pizza is officially cancelled. It was a close call, but by my very scientific and democratic analysis, the "no's" have it by just a hair.

RIP pineapple on pizza, you had a good run.

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A Highly Scientific Analysis of Pineapple as a Pizza Topping

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The debate has raged on for more than half a century now - is pineapple an acceptable topping on pizza? While I myself am pro pineapple on pizza, I have developed a highly scientific, unbiased method to decide if pineapple on pizza is indeed valid.

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Pineapple on Pizza: A match made in Heaven or Hell? 

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Pineapple on Pizza: A match made in Heaven or Hell? 

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The debate has been going on for ages of pineapple on pizza. This article lists the different reasons why one may find pineapple appealing on pizza!

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They say food can bring people together; yet nothing divides a dinner table like the Hawaiian pizza. The origins of using pineapple as a pizza topping began in 1962 Canada when Sam Panopolous, a Greek chef started experimenting with new toppings due to a lack options at the time. Clearly some people loved the combination which is why it is around to this day, but some have strong oppositions against the Hawaiian pizza - from harsh chef critiques to rumors of national bans in Italy.

Pop culture and social media do play a role in biasing preferences, but why do some toppings go together with pizza better than others? What is the secret to a successful marriage of ingredients? Apart from personal preferences, there may be physicochemical reasons humans have paired certain ingredients together.

Taste contrasts

Sweet and salty taste combinations are not uncommon - salted caramel, pineapple jalapeno salsa, habanero mango sauce, peanut butter and chocolate, Garret's cheese caramel popcorn anyone? Yumm! While there are complexities in liking associated with binary taste interactions, contrasting tastes often balance the sensation of elements in a dish. 1,2 It seems plausible that the sweetness of pineapple would pair nicely with the saltiness of the pizza sauce. Evolutionarily, sweetness signals presence of an energy source to humans whereas, salt indicates a balance of electrolytes which means we may be wired to like sweet-salty combinations. ³

Flavor - a multisensory experience

Taste is not the only sense that affects how we experience food. Aroma as sensed by the receptors in our nose, the physical sensations on our tongue (thick gravy vs crispy crackers), and chemesthetic sensations (for example the cooling effect of mint or spice sensations from chili peppers) together comprise a multisensory flavor experience. Not surprisingly, mouthfeel also plays an important role in food pairing. Often, high fat foods such as red meats are paired with wines which have an astringent character. Tannins and other astringent compounds in wine break down the lubricating proteins in our saliva and give the characteristic drying, puckering feeling on our tongue. These two sensations of fat and astringency can be visualized as falling on opposite ends of oral rheological spectrum ⁴. Thus, over the course of a meal, as wine is sipped along with fat rich food, a balance between the two sensations is maintained. A similar relationship has been observed between acids and fat which is a combination reflected in the Hawaiian pizza. The acidity in the pineapple cuts through the fatty sensations from the cheese, balancing out the rheological eating experience.

The food pairing hypothesis

One of the most widely known hypothesis in this area, the food pairing theory, suggests that the more shared flavor compounds two ingredients have, the better they are liked in combination.

Cuisines around the world have starkly different ingredients that are used in recipes. A study looked at flavor pairings around the world using recipe databases ⁵. Using a computational gastronomy approach, they discovered that Western cuisines primarily have recipes with ingredients that share flavor compounds, whereas East Asian cuisines tend to pair ingredients with fewer shared flavor compounds. For example, if you think about the ingredients used in Mac and Cheese, butter, flour, milk, cheese have a lot more similarities in flavor profiles than the ingredients you would see in Pho. However, both these dishes are well liked within the regions they originate from. While the food pairing theory is applicable in some cases, recent evidence has shown that it can be hit or miss when it comes to predicting ingredients that might go well together ⁶. This in part is because the theory ignores the quantitative side of flavor where compound concentrations and their contribution to the overall sensory experience play a huge role in how they are perceived.
Representation of the flavor network developed by Ahn et.al. Source: Ahn et.al. (2011) Flavor network and the principles of food pairing and an illustration of shared compounds in ingredients across different cuisines.
Moving beyond flavor

Other than physicochemical basis for food pairing, cultural aspects play a huge role in consuming food the way they are. Geographical availability, seasonality, traditional cooking techniques have often driven food pairing in the past slowly moving towards perceptual pairing in recent years ⁶.

A website built on the basis of the food pairing hypothesis allows users to create your own pairings based on ingredients you have. After playing around with it, I found that Hawaiian pizza ingredients, tomato and pineapple were listed as an "okay" match. The best pairing for pineapple was Emmentaler cheese and that for tomato was ciabatta. Despite the questionability of the hypothesis itself, it is a fun platform to explore and who knows what controversial pairings you might end up with next!
SMF Blog Writer
References

1. Keast, R. S. J. & Breslin, P. A. S. An overview of binary taste-taste interactions. Food Qual. Prefer. 14, 111-124 (2003).

2. Peter Coucquyt, Bernard Lahousse, J. L. There's a science to food pairing, and you can learn it here. Available at: https://www.popsci.com/story/diy/best-ingredient-combinations-book/. (Accessed: 30th October 2021)

3. Alkin, G. Savoring the Science of Salty and Sweet - Science and Food. Available at: https://www.scienceandfood.org/savoring-the-science-of-salty-and-sweet/. (Accessed: 30th October 2021)

4. Des Gachons, C. P. et al. Opponency of astringent and fat sensations. Curr. Biol. 22, R829-R830 (2012).

5. Ahn, Y. Y., Ahnert, S. E., Bagrow, J. P. & Barabási, A. L. Flavor network and the principles of food pairing. Sci. Rep. 1, 1-7 (2011).

6. Spence, C. Food and beverage flavour pairing: A critical review of the literature. Food Res. Int. 133, 109124 (2020).

Originally from India, Aishwarya is now a PhD Candidate at The Ohio State University studying compounds generated in milk during storage and their sensory perception. The goal of her research is to improve existing shelf-life depicting techniques as an alternative to date labels known to promote food waste. She is passionate about building a sustainable food system and hopes to use her food science skills to continue this effort in the food industry after graduation. In her free time, she likes experimenting in the kitchen with new cuisines (if only someone else could clean), reading fiction, volunteering with food recovery, and occasionally painting.

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Does pineapple belong on pizza? The science behind food pairings

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By Aishwarya Badiger They say food can bring people together; yet nothing divides a dinner table like the Hawaiian pizza. The origins of using pineapple as a pizza topping began in 1962 Canada when Sam Panopolous, a Greek chef started experimenting with new toppings due to a lack options at the time.

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Combining different flavors stimulates the brain because of the different sensory input. Sweet things cause an instant dopamine release. Most importantly, both sugar and sodium are crucial to survival, so our bodies are programed to crave them.

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Love Salty and Sweet Flavors Together? Thank Your Ancestors for It.

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It’s the power couple of flavor combinations — here’s why you’re conditioned to love the two tastes together.

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There are many odd combinations of food that are pretty popular like chicken and waffles or cheese and fruits. There are people who dip their fries into ice cream. So why can't pineapple be a topping for pizza?

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Pizza and Pineapple are the Perfect Match!

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Pizza and Pineapple are the Perfect Match!

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The world has a serious debate on its hands. Is pineapple the perfect topping on pizza or not? Italians state that pineapple does not belong on pizza. While that may be true for traditional pizza, pineapple adds the perfect contrast to American-styled pizza.  Pineapple has a sweet taste with a hint of bitterness. Once you put the pineapple in the oven some of the moisture within the pineapple soaks into the pizza. This adds a sweet flavor to the meat, cheese, and sauce on the pizza.

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Peanut butter taste salty, while Jam is sweet.  If people say that pineapple on pizza is a weird combination of taste and texture, then Pb&J should be one of them. Both items have bread, sweetness, and the saltness that make them alike. Also, trying different combinations of topping on pizza may increase your tastebuds likes.

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It's comforting

Most of us grew up eating peanut butter and jelly sandwiches. Mom or Dad would make it for us to take to school, or it was the first "meal" we could make on our own. When the rest of the world is in chaos, we can always rely on the comfort of a PB&J.

It's delicious

Something fruity, something rich and fatty and something to spread it on. Chef and author Justin Warner calls this " the law of peanut butter and jelly." The fat in peanut butter is mostly good fat, the sweetness comes from the jelly, and the bread is the vehicle that holds all this gloriousness together. The combination is basic but tasty and satisfying.

It's power packed

ESPN magazine recently called the PB&J a "staple snack" of the NBA. Athletes love PB&Js for all of the reasons listed here and because it provides amazing nutritional benefits. A PB&J has 15 grams of protein per serving, 13 grams of plant-based unsaturated fat and 5 grams of fiber. That keeps you full and helps build muscle. Plus 12.5 grams of sugar provides the quick release of energy that athletes need.

It's versatile & convenient

You can make it your own. A PB&J can be any combination you like. PB&B with banana or fresh strawberries, honey, chocolate chips, bacon, or even mayo or cheese if you're feeling extra adventurous.

You can also enjoy a PB&J any time of day. With a side of fruit, the sandwich is a solid breakfast and works perfectly for dinner in a pinch or as an after-workout snack. Pack a PB&J in your carryon on a plane; take it along to disc golf or soccer practice; stash it in your bag before you go to a show. No refrigerator required.

It's fast & affordable

You can whip up a pretty impressive PB&J in the same time it takes to heat up a frozen dinner. And a PB&J will only set you back about 50 cents.

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5 Reasons PB&J is the Best Sandwich Ever

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It's comforting Most of us grew up eating peanut butter and jelly sandwiches. Mom or Dad would make it for us to take to school, or it was the first "meal" we could make on our own. When the rest of the world is in chaos, we can always rely on the comfort of a PB&J.

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The LSU Tiger Girls had a well deserved win after their past unattended season due to school funding. 

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The LSU Tiger Girls had a well deserved win after their past unattended season due to school funding. 

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The Tiger girls had a great comeback after a year of let down from their school. Giving funding to male sports and completely removing themselves from funding the girl at their national competition. This giving the girls the strive to do it by themselves and winning the competition in the hip-hop category.

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LSU Tiger Girls are National Champions after receiving a near perfect score for their hip hop routine, "Like a Boy" at the Universal Dance Associated Championship in Orlando, Florida on Sunday.

It's giving National Championship pic.twitter.com/TeoU85PAb3
- Andrew Collins (@kacollinsjr) January 17, 2022

It has been over a decade since the Hip Hop National Championship title returned to Baton Rouge, with the team's last top-score in 2010. After a year of the COVID-19 pandemic, while other university sports programs were allowed to participate in their regular season, the Tiger Girls could not. Pauline Zernott, the Tiger Girls director of operations, said that last year's absence from competition only made the squad "more hungry" for this year's title.

Shortly after the scorers gave the Tiger Girls their score and the trophy was hoisted, their hip hop routine would go viral on social media platforms, showing that it was more than a dance, it was a statement from an all-girl team who can not only compete with but beat co-ed teams.

"'Like a Boy' was curated and choreographed specifically for this team and all other female athletes who have been neglected in relation to their male counterparts," Tiger Girls Assistant Coach Payton Ibos said. "Our choreographers, Carson Rowe and Sammy McFadden, were passionate about creating this routine for the positive message behind the empowerment of the female athletes in the dance industry, as well as for the recognition of dance as a collegiate sport with deserving student athletes."

Chloe Tourelle, in her third year with the squad, knew that they had what it took for them to win. She said that the team has been training and dreaming of this position since auditions were held in April and since then they knew they had something special.

Further, Tourelle noted that the team's choice in costume for the "Like a Boy" routine was deliberately subtle, not to detract from the dance's message.

" We did not have too many rhinestones because the storyline was such a strong storyline in itself that the costume didn't need to override that," Tourelle said. "We just had to repeat what we did in the semi-finals, and we did."

After what Tourelle described as countless hours of preparation for the National Championship alone, the LSU Tiger Girls are National Champions for the Hip Hop Division. The Tiger Girls also posted an eighth place finish in the Jazz division and a sixth place in cheer.

"It feels very good," Tourelle said. "We were very humbled. It was a long time coming."

"Such a journey for sure, but we did it," Head Coach Kandace Hale said. "I still can't believe it."

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LSU Tiger Girls win Hip Hop National Championship, routine goes viral

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LSU Tiger Girls are National Champions after receiving a near perfect score for their hip hop routine, "Like a Boy" at the Universal Dance Associated Championship in Orlando, Florida on Sunday. It's giving National Championship pic.twitter.com/TeoU85PAb3 - Andrew Collins (@kacollinsjr) January 17, 2022 It has been over a decade since the Hip Hop National Championship title returned to Baton Rouge, with the team's last top-score in 2010.

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Pineapple is an impeccable pizza ingredient for two main reasons. Firstly, it gives an expansive taste to an otherwise boring an ordinary food. Secondly, it adds more texture to the food, allowing for a more intricate eating experience.

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Who Invented Pineapple Pizza?

So who invented pineapple pizza and is therefore responsible for this decades-long debacle? Greek-born Canadian Sotirios "Sam" Panopoulos is credited with the controversial dish, brought to life in his Ontario restaurant in 1962. Inspired by American and Chinese dishes that successfully merged sweet and savory flavors, he was inspired to add canned pineapple to pizza. His customers loved it so he kept it on the menu, thus kicking off the craze.

Although pineapple pizza is often referred to as "Hawaiian pizza" it does not have any roots to the island state. It's popularity was likely influenced by the mid-century tiki trend of the time.

Why Pineapple Doesn't Belong on Pizza

In all fairness, there's no reason why pineapple pizza should work. This prickly, distinctive fruit offers a strong flavor that tends to dominate when used in recipes. Pineapple lends itself well to baking and grilling, though most of these combinations do not involve cheese. Pineapple upside down cake? Sure. But a pineapple pie? That's crossing the line.

Celebrity Chef Gordon Ramsey was once quoted as saying, "Pineapple does not go on top of pizza," a sentiment that many share. No other fruit dares to grace the pizza toppings list, so why should pineapple get a pass? Mixing the acidity of pineapple and tomatoes is too much for some, and opposers complain that the juicy chunks make the crust soggy and disrupt the savory profile of biting into a slice. But does that rule the option out completely? Does pineapple belong on pizza?

Why Pineapple Belongs on Pizza

Logic aside, there's something about pineapple pizza that just works. Especially when paired with salty strips of ham, the tart fruit brings something to the table that no other pizza topping can touch. Pineapple is light and refreshing, like biting into sunshine, not to mention that it's packed with vitamin C and other minerals that help aid in digestion. For those with a sweet tooth, pineapple proves to be the perfect way to satisfy on pizza night.

But the number one reason why pineapple belongs on pizza is because people like it! Pizza is easily one of the most beloved comfort foods there is, meaning everyone should pile it high with whatever toppings they please. If you live in a house divided, Salerno's will deliver a half-and-half pizza order to keep all toppings to their respective sides and keep everyone happy.

Order Your Pineapple Pizza From Salerno's!

Does pineapple belong on pizza? At Salerno's, we say the choice is yours! Explore our menu to find the toppings you want on your pie tonight; with locations in Chicago, Oak Park, Lyons, and Bolingbrook, we can deliver pineapple pizza hot and fresh to your door.

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So who invented pineapple pizza and is therefore responsible for this decades-long debacle? Greek-born Canadian Sotirios "Sam" Panopoulos is credited with the controversial dish, brought to life in his Ontario restaurant in 1962. Inspired by American and Chinese dishes that successfully merged sweet and savory flavors, he was inspired to add canned pineapple to pizza.