Pineapple is the fruit of Ananas comosus plants. Its yellow flesh and juice are used in both savory and sweet applications. The enzyme bromelain present in pineapple makes it useful in marinades. See: Bromelain.

Health considerations

Pineapple is a source of vitamin C, manganese, and small amounts of B vitamins, magnesium, potassium, and iron. Consuming large quantities of pineapple can cause bleeding sores in the mouth due to the digestive function of bromelain. Pineapple is a source of antioxidants. See: Bromelain.

Keep in mind

Pineapple can interfere in setting of gelatin-based desserts.

May be found in

Pizza, fruit salad, fruit juice, prepared dishes, stir-fries, cakes, desserts, alcoholic and non alcoholic beverages, pina coladas, ceviche, carrot cake


Food Research International
The University of Melbourne Scientific Scribbles

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