Fresh Pineapple vs Canned: Texture and Moisture Control

Fresh pineapple is strongly preferred over canned for pizza because it contains significantly less moisture and maintains better texture during high-heat baking. Canned pineapple sits in syrup or juice, making it waterlogged and prone to releasing excess liquid onto the pizza, which can make the crust soggy and prevent proper browning. Fresh pineapple chunks caramelize beautifully in a hot oven, developing golden edges and concentrated sweetness while staying firm enough to provide textural contrast. Cut fresh pineapple into bite-sized chunks (not thin slices) so each piece has enough mass to caramelize without drying out completely. If you must use canned, drain thoroughly and pat completely dry with paper towels, but expect less dramatic caramelization. The texture difference between fresh and canned is significant - fresh gives you distinct pineapple bites that hold their shape, while canned tends to become mushy.