Pineapple fruits must be fully ripe at the time of purchase, as they no longer ripen after harvesting. A good ripeness can be recognised by a pleasant scent at the base of the stem and by the distinctive scales on the outer skin (colour gradient from green to orange). In addition, the sword-shaped leaves should be very easy to remove from the stem.
Fresh pineapple cannot be processed together with gelatine, as the bromelaine contained in it prevents it from gelling. The vegetable agar agar, on the other hand, can be used as a substitute. However, the decomposing properties of bromelaine can also be useful. In meat preparation, for example, they help to make the meat more tender. This is probably also how the Hawaii Schnitzel was created.
The woody middle part of the pineapple can be eaten as it contains a lot of fibre and enzymes.