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When you eat fresh pineapple, the stinging sensation on your tongue is caused by a complex mixture of enzymes known as bromelain.
Bromelain is a protease, an enzyme whose primary job is to digest proteins. When you take a bite, bromelain begins breaking down the protective mucosal layer and surface proteins inside your mouth—meaning the pineapple is quite literally digesting you back as you eat it.
Once swallowed, your stomach acids deactivate the enzyme, preventing any damage to your digestive system. Cooking or grilling pineapple also denatures bromelain, which is why canned or
baked pineapple doesn't sting.
© Food Science Institute