I have personally never experienced this. The pizza around here is perfectly well balanced with pineapple too. No sogginess, and the pineapple is amazingly juicy still, not dry or hard.

You might have encountered someone using the usually tossed inner parts of a pineapple, that are more fibrous? I bake a lot of homemade pizzas and even I have never managed to dry out the pineapple in the short time the pizza visits the oven