Can you put pineapple on pizza? Discover what science says about the world's most controversial topping (video).

Few topics in the world spark as much debate as the age-old question of whether pineapple belongs on pizza. A recent survey revealed that opinions are roughly split 50/50, with people both for and against adding pineapple to pizza. However, the debate remains unresolved, prompting scientists to turn to research to determine if tropical fruits truly belong in pizza toppings, as reported by IFLScience.

There is an entire branch of chemistry dedicated to flavor: it focuses on all the chemical compounds in food that are detected by our receptors to perceive the five basic tastes:

• sweetness;
• saltiness;
• acidity;
• bitter;
• umami.

In a 2019 study, flavor specialists were able to identify food notes by tasting them. They discovered fruity, wine-like, vanilla, herbal, leguminous, sweet, and sour notes—elements that can be followed like a recipe for creating synthetic flavorings. Recently, these trained noses also traced the notes of ancient Egyptian mummies.

Fresh pineapples contain sweetness and tartness, primarily derived from citric acid combined with fruity esters, as well as vanillin and eugenol, along with oxygen-containing carbon rings that impart caramel and sherry notes. So what does all this science say about pineapples on pizza? Research indicates that people enjoy pineapple on pizza because it enhances the saltier, spicier flavors of the dish.

According to flavor chemist Terry Mizra from FONA International, when it comes to food pairings, we are discussing elements that both enhance each other's flavors and provide contrast. For example, when we add garlic to a steak, we have many sulfur compounds and sugars that amplify the steak's flavor. However, you can also sense a contrast. Essentially, pineapple does both—it enhances and contrasts with other ingredients.

Pineapple is known to be a rich source of vitamins, minerals, dietary fiber, and bioactive compounds that may possess anti-inflammatory and antioxidant properties, as well as promote good nerve function and regular bowel movements. By incorporating more fruits and vegetables into our diet, we can replenish our nutrient intake, and this includes pineapple.

At the same time, Professor Jim Al-Khalili warns that consuming pineapple can pose health risks—some individuals may experience bleeding. This tropical fruit contains an enzyme called bromelain, which is used to tenderize tough cuts of meat, as it can break down proteins. Unfortunately, this also applies to those in our mouths: for some, the potent enzymes in pineapple can cause mild tingling or burning, but for others, the threat is more serious—pineapple can lead to bleeding of the tongue, gums, and cheeks.

The Perfect Pineapple Pizza

Researchers note that the ideal pizza should be baked at a temperature of around 230 °C in your home oven (according to physics), which is approximately 70 °C, sufficient to inhibit bromelain.

However, when we heat fruits, they undergo a caramelization process—this is a type of non-enzymatic browning reaction that oxidizes sugar, releasing volatile chemicals that give it a caramel flavor.

While the taste may seem more pleasant, caramelization itself does not actually increase the overall sugar content when preparing with fresh pineapple. However, this may change if you use pineapple chunks in syrup. Therefore, opting for fresh pineapple instead of canned is a good idea for those looking to reduce sugar intake.