this post was submitted on 11 Aug 2023
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Any uncooked pineapple should have the enzyme in it. Pineapple juice is full of it. If you consume a lot of raw pineapple your mouth and throat will tingle as the enzyme eats you. However it only needs to go above 40 deg C for the enzyme to denature, you don't even really need to cook it.
pizza places use canned pineapple though, and cooking is by necessity part of the canning process.
https://scholarworks.alaska.edu/bitstream/handle/11122/1967/Eaton%20Victoria.pdf - this article says 70c but I'm sure that it's a time/temperature curve just like cooking to destroy bacteria is (incidentally, that also works by denaturing proteins)
The one I work at buys the pineapple bits bagged straight from Dole but yeah we aren't slicing up pineapples in the back lol. They've already been processed