I've been cooking pizzas recreationally and professionally my whole life, and I submit that the only thing wrong with most pineapple pizzas, at least according to my palate, is imbalance. Get some spice or acidity on there and it's one of the best, most strikingly different pies you can make.
(With reference to this post here.)
For my money, the problem with ham and pineapple pizza as most delivery places prepare it is that they’re just dumping wet chunks straight out of the can, and typical pizza cooking time isn’t anywhere near long enough to properly caramelise it in that state. You’ve gotta drain and lightly pan-fry the pineapple first.