Pineapple
Ananas comosus · pineapple · ananas (FR)
Pineapple: what every chef needs to know
Ask a seasoned cook about Pineapple and you will hear about a tropical fruit from the Bromeliaceae family with a distinctive scaly skin yellow-orange flesh and a woody central core. For trade, the main grades are MD2 (Extra Sweet), Cayenne and Queen. MD2 has the highest sugar content and the most consistent quality. Pineapple is a non-climacteric fruit — it does not ripen after harvest. A green crown is not a sign of unripeness. Check ripeness by smell at the base: a ripe pineapple gives a sweet, fruity aroma. When cutting: quarter, remove the core and use a sharp knife to cut out the eyes in a V-cut following the spiral lines. Pineapple contains bromelain, a proteolytic enzyme that prevents gelatine from setting. Always use cooked, grilled or canned pineapple in gelatine-based desserts. Bromelain is deactivated by heat above 60°C (140°F). The acidity of pineapple makes it an excellent marinade base for meat, but limit marinating time to a maximum of 30 minutes to prevent excessive protein breakdown.
Pineapple: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023.
Pineapple: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Caramelised pineapple in brown butter and cane sugar, flambeed with dark rum. Classic French-Caribbean dessert, popular in fine dining of the 1980s and now back as a retro-luxury dish.
Paper-thin sliced raw pineapple on a mirror of lime sorbet, finished with fresh mint and coarse salt. modern Italian-French dessert that highlights the sweetness of ripe MD2 pineapple.
Reduction of fresh pineapple puree, hoisin sauce, rice vinegar and ginger as a lacquer glaze for braised pork belly. The bromelain in the pineapple also acts as a tenderiser during the slow cooking.
Pineapple: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Brush with brown butter and demerara sugar for caramelisation. Cut 1.5 cm thick slices.
Caramelise sugar in a pan, add butter, sear the pineapple, flambé with rum. Serve with vanilla ice cream.
Use orange peel, star anise and vanilla in the poaching liquid for a refined aromatic transfer.
Bromelain is only deactivated at 60 °C. Always briefly cook pineapple before using in panna cotta or gelatin-based desserts.
Pineapple: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Pineapple: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Import product, available year-round. Peak quality: November to April (Costa Rica, Ecuador). MD2 grade maintains near-consistent quality throughout the year.
Pineapple: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Pineapple: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The apricot and tropical-saute notes of Muscat the Beaumes-the-Venise connect precisely with the sweetness and citrus notes of ripe pineapple. The slight alcohol increase of the fortified character (15%) stabilises the dish as a digestif dessert companion.
- Muscat de Beaumes-de-Venise AOP (Domaine de Durban, Chapoutier)
- Muscat du Cap Corse AOP (Corsica, fruitiger)
- Rivesaltes Ambré AOP (voller, meer geoxideerd)
Argentine Torrontés has a pronounced tropical and floral aroma that resonates directly with pineapple. The high acidity cuts through the sweetness and makes it the ideal white wine alongside a pineapple sorbet or carpaccio di pineapple in a modern restaurant.
- Torrontés Cafayate (El Esteco, Clos de los Siete)
- Torrontés Mendoza (dry, fruitiger)
- Viognier (vergelijkbaar tropisch profiel, Frankrijk)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Pineapple
Why does panna cotta not set with fresh pineapple?
Fresh pineapple contains bromelain, a proteolytic enzyme that breaks the gelatine protein chain before it can set. Solution: cook the pineapple pieces for at least 5 minutes at 85°C (185°F) before use, or use canned pineapple. The enzyme is then deactivated and the panna cotta sets normally.
How do I cut a pineapple professionally with minimal waste?
Cut off the top and base, stand upright and slice off the skin top to bottom following the curves. Quarter and remove the core. For restaurant presentation: cut out the eyes using a diagonal V-cut following the spiral lines. This gives the characteristic diagonal pattern with minimal flesh waste.
Can I use pineapple as a marinade for meat?
Yes, but limit marinating time to a maximum of 30 minutes for raw pineapple. Bromelain breaks down muscle fibres, tenderising the meat, but over-marinating makes it mushy and destroys structure. Cooked pineapple purée no longer has this effect.
At what temperature should you store Pineapple?
Store Pineapple at Whole fruit: 13-15 °C (room temperature). Cut: 0-4 °C., compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Pineapple professionally?
The primary professional technique for Pineapple is Grilling at high heat, 220-250 °C for 2-3 min per kant. Always verify core temperature with a calibrated probe thermometer.
Does Pineapple contain allergens?
Pineapple is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
Read full disclaimer ▼
Collapse ▲
Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
