Pineapple is a tropical fruit with bold, sweet-tart flavour and juicy golden flesh. It’s one of the few fruits that contains bromelain, an enzyme that breaks down proteins — which is why it can make your mouth tingle and why it works so well as a meat tenderiser in marinades.
Fresh pineapple is used across a wide range of dishes, from fruit salads and smoothies to stir-fries, salsas, and grilled skewers. It’s a staple in Southeast Asian and Pacific Island cuisines, and a classic pizza topping — divisive as that may be.
Australia grows pineapples commercially in Queensland, particularly around the Sunshine Coast and Bundaberg regions, with fruit available year-round thanks to staggered planting.
How it's made
Nutrition (per 100g)
1 RACC is about 140 g — roughly 80 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
Keeping one at home? Track yours in your cubud →
Where this data comes from
USDA
Analytical (Atwater Imputation)
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
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