Cheese, specifically sharp cheddar, has been served with apple pie in the U.S. as early as the 1800s. But the combination was likely born in England in the 17th century; a tradition of using dairy-based sauces in pies evolved into an affinity for topping pie with cheese instead.
The context missing here is that apples weren't nearly so sweet prior to breeding in the late 1800's. Colonial-era apple pie was closer to what we might think of as a mashed potato pie, it was a savory dish. The "American as apple pie" thing comes from the late 1700's/early 1800's when apple pie was a regular weeknight meal for working-class Americans, it wasn't seen as a dessert until much later.
This is also why potatoes are called "pommes de terre" in French (apples of the earth).
In Greece, it is pretty popular to eat melon/watermelon with feta cheese. It combines the sweet and salty flavours. The watery nature of the fruit washes away the saltiness of the cheese. Unsurprisingly, the creator of pineapple pizza was a greek from Canada.
Pineapple is good true, but after spending time in the oven it kind of wilts. The flavor is there, but the texture of hot soft pineapple is to me a little off putting. I do like it on baked cakes, though usually after refrigerating.
I recommend adding the pineapple after it's been in the oven, or just a minute or so before you take it out if you don't want any temperature difference. Saves the texture and tastes better imo!
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