Don't turn your nose up too quickly at the thought of pineapple on a pizza.
Much as it pains me to admit it, being a pizza purist, the hands-down best pizza I've ever eaten was a pea-meal bacon (Canadian bacon), shallot, habanero, fire-roasted pinapple, fire-roasted tomato, and havarti (!) pie. In thinking about it, it actually makes sense: the sweetness of the pineapple provides a nice counterpoint to the acidity of the tomatoes, the bite of the onion, and the fire of the habanero, and is exactly the sort of combination that makes for a KILLER salsa.
I say, use top-shelf ingredients, and give your guests a ham-and-pineapple pie to die for. When the pie comes out of the oven, you might even find the aroma enticing enough to give it a try; if you do, you may be pleasantly surprised.