What are advantages and disadvantages of cooking with pineapple?

It is a healthy food with loads of vitamin C (1 cup = 56 mg = 93% RDA) and tastes great too. However fresh pineApple contains an enzyme, bromelin that is responsible for the breakdown of collagen. So if you try to make jello with fresh pineApple the pineApple will break the collagen up and cause your jello to dissolve. On the other hand the enzyme in pineApple makes it an useful ingredients in marinades for meat. A natural tenderizer.

Canned pineApple is partially cooked so that the enzyme has been deactivated (denatured as in boiling an egg). A quick boiling of fresh PineApple Juice would also deactivate the enzyme.

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