Eating fresh pineapple often causes a subtle tingling, soreness, or slight burning feeling on the tongue and mouth. This phenomenon has led many people to question if the tropical fruit is somehow “eating them back.” The sensation is not a sign of danger or an allergic reaction, but a direct result of a natural biochemical process occurring right on your palate.
The Enzyme Responsible for the Sensation
The culprit behind the tingling sensation is a complex mixture of enzymes called bromelain. Bromelain is a proteolytic enzyme, meaning its biological function is to break down proteins into smaller components, such as amino acids. This enzyme is unique to the Ananas comosus plant, from which pineapple is harvested. While bromelain is present throughout the fruit, the highest concentrations are typically found in the hard, fibrous core and the stem.
How Proteolytic Enzymes Interact with Human Tissue
The mild irritation you feel is the result of bromelain actively engaging in proteolysis directly on the sensitive membranes of your mouth. Your tongue, cheeks, and lips are lined with a protective layer of mucosal tissue, which is composed of proteins. Bromelain immediately begins to cleave the peptide bonds within these proteins, initiating a mild, surface-level breakdown of the protective layer. This enzymatic action causes a localized, temporary inflammatory response, which you perceive as tingling, stinging, or a raw feeling. The fruit’s natural acidity also contributes to the irritation, but the effect is entirely superficial and harmless because the body’s repair mechanisms begin working instantly to regenerate the tissue.
Managing and Utilizing Pineapple’s Unique Properties
If the tingling sensation is bothersome, there are simple ways to mitigate the enzyme’s effect. Since bromelain is heat-sensitive, cooking, grilling, or baking pineapple deactivates the enzyme, which is why canned or cooked pineapple does not cause the same sensation. Soaking the fresh fruit in salt water for a short time can also help neutralize some of the enzyme activity before consumption. The proteolytic activity of bromelain is utilized for therapeutic purposes, including its use as a dietary supplement for anti-inflammatory and pain-relieving properties, often reducing swelling after injury or surgery. The enzyme also acts as a digestive aid, and in a medical setting, a topical form has been approved to help remove dead tissue from severe burn wounds.