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What's some really unpopular opinion you have?
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this post was submitted on 11 Aug 2023
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I've never encountered a pizza shop that's using fresh pineapple for its hawaiians, nor is the pizza exposed to the enzyme long enough for it to have any real effect. When I do pineapple chicken I marinate thinly sliced chicken breast with pineapple for like 4 hours and it definitely has a tenderizing and satinizing effect, but the half hour between it going on your pizza and the pizza going in you isn't time enough for any real effect.
Any uncooked pineapple should have the enzyme in it. Pineapple juice is full of it. If you consume a lot of raw pineapple your mouth and throat will tingle as the enzyme eats you. However it only needs to go above 40 deg C for the enzyme to denature, you don't even really need to cook it.
pizza places use canned pineapple though, and cooking is by necessity part of the canning process.
https://scholarworks.alaska.edu/bitstream/handle/11122/1967/Eaton%20Victoria.pdf - this article says 70c but I'm sure that it's a time/temperature curve just like cooking to destroy bacteria is (incidentally, that also works by denaturing proteins)
The one I work at buys the pineapple bits bagged straight from Dole but yeah we aren't slicing up pineapples in the back lol. They've already been processed