The trick to pineapple on pizza is use drained tidbits or fresh pineapple if you have access at home. The science behind it is having the pieces smaller allows more surface area per amount of pineapple you use so more moisture can evaporate while in the oven off the pieces. The absolute most important part is you place the pineapple on last or on top of everything else, at least on top of the cheese! You'll never have a problem with the crust getting soggy. This is how we do it at a big chain pizza place I won't name here. We use a conveyer oven heated to about about 480 degrees Fahrenheit. The pizzas come out in 8 minutes and 50 seconds. The majority of the logo is the color red though, that's all I'm saying.
An old friend of mine that owned a small pizzeria used to dab the top of the pizza with Bounty brand paper towels ( "has to be Bounty", he said) to soak up the moisture on pizzas especially with mushrooms and/or pineapple toppings BEFORE you he cut the pizza. That way the water didn't run down the cuts.
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