When enjoying fresh pineapple, many people experience a tingling or painful sensation on their tongue, lips, and the roof of their mouth, commonly known as “pineapple burn.” This reaction is a direct biological interaction caused by a natural enzyme within the fruit. The discomfort is typically short-lived, as the body quickly recovers. This issue is caused by a specific enzyme that temporarily irritates the delicate tissues of the mouth.
Quick Relief Methods
If you are currently experiencing pineapple burn, immediate relief can be found by neutralizing the active enzyme. Rinsing your mouth with a salt water solution (about one teaspoon of salt in a glass of water) can help soothe the irritation. Saltwater helps neutralize the enzyme’s activity and stimulates saliva production, which washes away the irritant.
Another effective method involves consuming dairy products, such as cold milk or yogurt. The proteins found in dairy, specifically casein, temporarily coat the sensitive tissues of the mouth, creating a protective barrier against the enzyme. This coating also binds to the enzyme, helping to deactivate it and offering a quick reduction in the burning sensation.
Applying cold can also offer immediate, localized relief by numbing the affected area. Sucking on ice chips or drinking cold water provides a temporary reprieve from the discomfort. The body’s natural processes work to wash away and neutralize the enzyme, meaning the sensation will subside quickly.
Why Pineapple Causes a Burning Sensation
The tingling and burning sensation is caused by a group of enzymes called bromelain, which are naturally present throughout the pineapple plant. Bromelain is a protease that breaks down proteins by cleaving the chains of amino acids. This enzymatic action is why fresh pineapple juice is often used as a meat tenderizer in cooking.
When you eat fresh pineapple, the bromelain comes into contact with the sensitive mucous membranes lining your mouth, tongue, and lips, which are made of protein. The enzyme temporarily breaks down the delicate proteins and amino acids on the surface of these tissues, causing a minor, localized irritation. This temporary degradation of the protective surface tissue is what produces the distinctive burning or prickling feeling.
The irritation is usually transient because the body’s cells quickly regenerate and repair the surface tissue. The acidity of the pineapple fruit can also intensify the sensation once the protective mucosal layer has been compromised by the bromelain. Fortunately, the digestive system’s strong stomach acid quickly denatures, or deactivates, the bromelain once it is swallowed, preventing any further irritation.
Simple Ways to Avoid Pineapple Burn
Applying heat to the fruit, such as by grilling, baking, or cooking pineapple, denatures the enzyme. This means the enzyme’s structure is permanently altered and it can no longer function as a protease. This is why canned pineapple, which is subjected to high heat during processing, does not typically cause the burning sensation.
The concentration of bromelain is highest in the tough, fibrous core of the pineapple, so cutting out and discarding this central section minimize the enzyme exposure. Choosing fruit that is fully ripe can also make a difference, as some research suggests that the enzyme concentration in ripe fruit may be less intense than in unripe fruit. However, the sugar content of pineapple stops increasing once it is harvested, so a change in ripeness after picking mostly affects the balance of acid and flavor.
A simple preparation technique involves soaking the cut pineapple slices in a bowl of lightly salted water for a short period before eating. While not completely eliminating the enzyme, this process can help to reduce the surface activity of the bromelain. The goal of any preparation method is to reduce the active enzyme’s ability to interact with the sensitive protein surfaces of your mouth.