Pineapple contains an enzyme called bromelain, which helps break down proteins in meat, making it more tender.
Pineapple is packed with a super effective enzyme called bromelain, which has a true superpower: it breaks down the long chains of proteins found in meat. These proteins, like collagen, can sometimes make meat tough and chewy. By cutting them into smaller pieces, bromelain helps to relax the muscle fibers, making the meat surprisingly tender and juicy. It’s a kind of natural scissors capable of loosening and softening the meat very quickly, without the need to force or cook it for a long time.
Pineapple contains an enzyme called bromelain, which is capable of breaking down certain animal proteins. Basically, this enzyme cuts long protein chains into smaller pieces. These proteins, like collagen, give meat its tough and elastic texture. By breaking down these proteins, bromelain makes the meat softer and easier to chew. This process is called protein hydrolysis. The longer the pineapple acts, the more tender the meat becomes, but be careful: if left too long, the meat can even become mushy, which is not very appetizing.
To marinate your meat with pineapple, it's best to use fresh juice or puree that you apply directly to the meat. Prefer fresh pineapple over canned juice because bromelain, the enzyme that tenderizes your meat, breaks down in industrial pasteurized products. Cut your pineapple into small pieces and then mash it well to release as much juice as possible. Mix it with your meat, making sure to coat it well, then place it in the fridge and monitor the resting time: generally between 20 minutes and 2 hours depending on the cut and thickness. If left too long, your meat may become strangely mushy and fibrous, so stay vigilant about the duration. Turn it occasionally to ensure all parts are well in contact with the marinade.
If you want tender meat without turning it to mush, marinating it in pineapple for 20 minutes to 2 hours is more than enough. Be careful, though; after too long, the enzymes in pineapple will break down the meat's proteins so much that it becomes paste-like, almost unpleasant. Opt for fresh pineapple, as the active enzymes (bromelain) are often absent or reduced in canned or cooked pineapple. Finally, lightly rinse your meat after marinating to avoid an overpowering pineapple taste and to remove excess enzymes before cooking.
Using pineapple as a marinade adds a truly interesting fruity freshness to the meat. In addition to its practicality for tenderizing tough cuts, pineapple leaves a delicate sweet note that contrasts wonderfully with well-caramelized grilling. The result: meat with a slightly exotic taste and a much more tender and juicy texture. On top of that, thanks to enzymes like bromelain, cooking becomes faster and more even, preventing the meat from drying out. A real culinary boost to make delicious pieces that can be difficult to perfect, such as beef or pork.
If you don't have pineapple, other fruits also contain enzymes that can tenderize meat, such as papaya (with papain), fig (with ficin), or kiwi (with actinidin).
The core of the pineapple, often discarded because it is tougher and fibrous, actually contains the highest amounts of bromelain. You can extract the juice from it to prepare a very effective marinade with zero waste!
Bromelain, the enzyme responsible for the tenderness of meat, is also used for therapeutic purposes due to its anti-inflammatory and digestive properties. Thus, pineapple has interesting benefits not only in culinary terms but also for health!
Be careful not to let the meat marinate too long in fresh pineapple: the enzymes can break down the protein fibers too much and make your meat too soft or mushy. The optimal exposure time is generally between 30 minutes and a maximum of 2 hours, depending on the type of meat.
Yes, if pineapple is used in excessive amounts or for a prolonged period, the meat may become too soft or mushy. Adhere to an optimal marinating time (generally between 30 minutes and 2 hours) to achieve the perfect texture.
Yes, other fruits contain enzymes capable of tenderizing meat. For example, papaya contains papain and kiwi contains actinidine, both of which are effective in making meats more tender.
Tougher cuts of meat, such as beef, certain pork cuts, or firm poultry, particularly benefit from the tenderizing action of pineapple. Cuts that are already naturally tender may become too mushy if marinated for too long.
It is not advisable to cook immediately after a short marinade, as it is better to let it sit for at least 30 minutes to allow the bromelain to take effect and effectively tenderize the muscle fibers of the meat.
No, canned pineapple is heat-treated, which deactivates bromelain, the enzyme responsible for tenderizing meat. For best results, it is preferable to use fresh pineapple.
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