Growing up, Sunday was pizza day. Always from the same place, an unassuming local Italian in the days before we’d heard of puffy Neapolitan pizza. And always the same: “Porchetta with no mushrooms.” Aka Hawaiian. Aka ham and pineapple. The contrasting tart-sweet tinned pineapple with salty ham seemed like wizardry to my young palate.
The Hawaiian is highly controversial, but one dish ignites similar passions: the full English. Last week, the English Breakfast Society ruffled feathers by claiming a certain unexpected fruit belonged on a fry-up. You guessed it – the pineapple.
