You don't have to have all of them at once, but there's no reason to arbitrarily limit a color from the canvas of pizza.

In my opinion - I think pineapple compliments every individual component of pizza. The acidity of the fruit cuts through the grease in the cheese and compliments the savory flavor like a wine platter. It goes excellent with a good sauce, and can elevate a can of store-bought marinara with a sort of tropical pico-de-gallo elegance. The bread tastes relatively inert and doesn't interfere with the whole thing.

If I just want a savory pizza, I'll probably lean more towards a pepperoni slice. But a Hawaiian option from a place that serves actually good pizza will tempt me on a regular basis. The ham is where they get you, it's typically a bigger issue than the pineapple at most places.

I've never thought as deeply about my love for pineapple on pizza as you have. Maybe I should grill some young pineapple and throw it on my next pie for that caramelized, charred flavour.