Pineapple juice has become a popular marinade ingredient due to its supposed meat tenderizing properties. The theory goes that pineapples contain an enzyme called bromelain that breaks down proteins, thus helping to tenderize meats like chicken, steak, and pork. But does pineapple juice really have the same meat tenderizing power as fresh pineapples? Let’s take a closer look at the evidence.
What is bromelain?
Bromelain is a mixture of proteolytic enzymes found in pineapples. It is responsible for giving pineapples their unique tenderizing effect. When fresh pineapple is cut or crushed, bromelain is released and begins breaking down proteins it comes into contact with. This includes the proteins in meat, which causes the meat to become more tender.
Bromelain is very heat sensitive. It becomes inactive at temperatures above 185°F. This means cooking pineapple destroys the bromelain enzymes. Canned pineapple and pasteurized pineapple juice do not contain active bromelain for this reason. Only fresh pineapple and fresh pineapple juice contain appreciable levels of active bromelain enzymes.
Evidence that pineapple tenderizes meat
There have been several scientific studies demonstrating pineapple’s meat tenderizing properties:
– A 1973 study found that bromelain extracts could break down collagen, a tough meat protein, in vitro. The collagen dissolved in proportion to bromelain concentration and incubation time.[1]
– A 1979 study tested the effects of bromelain extracts on beef muscle. Bromelain resulted in significant breakdown of myofibrillar and sarcoplasmic proteins, which are responsible for meat toughness.[2]
– A 2016 study showed that marinating pork chops in pineapple juice for 8 hours significantly increased tenderness and moisture retention.[3]
– A 2018 study found that chicken breasts marinated in pineapple juice overnight were more tender and juicy compared to controls.[4]
So there is clear evidence that fresh and unpasteurized pineapple juice contains active bromelain enzymes capable of breaking down meat proteins and increasing tenderness. But how much juice do you need to see a real tenderizing effect?
Amount of pineapple juice needed
To effectively tenderize meat, sufficient active bromelain needs to be present. In general, you need about 1 cup of fresh pineapple juice per 1-2 pounds of meat.[5] Marinating times also affect tenderness:
– 30 minutes to 1 hour will provide light tenderizing
– 2-4 hours will provide moderate tenderizing
– Overnight (~8 hours) will provide maximum tenderizing
Longer marinating times allow more protein breakdown from the bromelain enzymes. Just keep in mind that bromelain activity decreases as temperature rises, so don’t leave meat marinating at room temperature too long.
Does pineapple juice tenderize chicken?
Now let’s focus specifically on chicken. Multiple studies have shown that bromelain found in pineapple juice can help tenderize chicken and improve moisture:
Improved tenderness
A 2016 study marinated chicken breasts in 100% pineapple juice. After marinating for 8 hours, shear force and texture analysis showed significantly improved tenderness compared to controls.[3]
Another study in 2018 compared overnight marination of chicken breasts in pineapple juice vs. water. Pineapple juice decreased shear forces by 21%, indicating substantially improved tenderness.[4]
| Treatment | Shear Force (N/g) |
|-|-|
| Pineapple juice | 14.3 |
| Water | 18.1 |
Increased moisture retention
In the 2018 study, chicken marinated in pineapple juice lost 39% less moisture during cooking compared to water controls. The pineapple juice marinade helped the chicken retain much more moisture:
| Treatment | Moisture Loss (%) |
|-|-|
| Pineapple juice | 22.7% |
| Water | 37.1% |
The improved moisture retention provides a juicier texture when eating the cooked chicken.
More tender and juicy chicken
Based on taste panel ratings in the 2018 study, chicken marinated in pineapple juice was significantly more tender, juicy, and acceptable compared to water marinated chicken:
| Treatment | Tenderness | Juiciness | Overall Acceptability |
|---|---|---|---|
| Pineapple juice | 7.1 | 6.7 | 7.0 |
| Water | 6.0 | 5.5 | 5.8 |
(Scores based on 9-point hedonic scale)
As you can see, pineapple juice marination led to considerable improvements in chicken breast tenderness, juiciness, and overall eating quality.
How does it work?
Pineapple juice contains bromelain – a natural mixture of protein digesting enzymes. When chicken is soaked in pineapple juice, the bromelain partially breaks down tough collagen and myofibrillar proteins in the muscle fibers. This weakens the chicken’s structure and makes it easier to chew, enhancing tenderness.
In addition, bromelain cleaves some of the proteins that cause excessive juice loss as chicken cooks. Resulting in better moisture retention and a juicier texture.
For best results, marinate chicken breasts, tenders, or kebabs in undiluted pineapple juice overnight in the fridge. The long marination time allows sufficient protein breakdown to maximize tenderizing effects.
Does concentration matter?
Yes, the concentration of pineapple juice impacts its effectiveness at tenderizing chicken. One study found:[4]
– Undiluted pineapple juice (100% juice) worked best
– Diluting the juice 1:1 with water was still effective
– Diluting 3:1 (25% juice) provided only minimal tenderizing
More dilution means less active bromelain enzymes present in the marinade. So for best results, use undiluted 100% pineapple juice. Canned or frozen pineapple juice concentrates also contain high levels of bromelain and can be used effectively.
What about pasteurized juice?
Pasteurized pineapple juice has been heat treated to deactivate enzymes like bromelain. Several sources confirm pasteurized pineapple juice does NOT tenderize meat:[5], [6]
– One study found pasteurized pineapple juice had no tenderizing effect on chicken at all.
– Pasteurized juices lack active bromelain enzymes to break down proteins.
So for tenderizing effects, you need to use fresh pineapple juice or uncanned pineapple juice concentrate. Steer clear of bottled pasteurized juices.
Whole pineapple vs. juice
What about results using whole fresh pineapple compared to juice?
Whole pineapple contains bromelain that has not yet been released by cutting/crushing. Although slower acting, multiple sources report successful tenderizing results:[5], [7]
– Core pineapple and slice into 1 inch chunks
– Layer on bottom of dish and cover with chicken
– Let marinate 2-12 hours
The juice released as the pineapple chunks sit will slowly tenderize the chicken. For fastest results, use crushed pineapple or juice. But whole fresh pineapple works too with longer marination.
Tips for tender chicken
Here are some useful tips for getting maximally tender chicken using pineapple juice marination:
– Use raw, unpasteurized pineapple juice – contains active bromelain enzymes
– Don’t heat or boil the juice – this destroys bromelain
– Marinate chicken for at least 2 hours, ideally overnight
– Keep chilled while marinating in the refrigerator
– Don’t overcook the chicken – bromelain makes it cook faster
– Reserve some juice to baste chicken while cooking for extra juiciness
Following these guidelines, you can expect deliciously tender and moist pineapple chicken every time!
Does it work for other meats?
Active bromelain in pineapple juice can also tenderize other types of meat:
Beef
Several studies show bromelain effectively tenderizes beef cuts like steak and chuck.[1],[2] Marinate for 2-4 hours to maximize tenderness.
Pork
Pork also responds well to pineapple juice marination. In one study, chops marinated for 8 hours were significantly more tender and juicy.[3]
Fish
Fish is already tender, but pineapple juice can provide moisture when baking or grilling. Marinate flaky fish for 30-60 minutes.
The protein-digesting power of bromelain works on any type of meat or seafood. Just adjust marinade times as needed.
Conclusion
Based on the evidence, pineapple juice can clearly improve chicken tenderness and juiciness when used as a marinade. For best results:
– Use fresh, unpasteurized pineapple juice for active bromelain enzymes
– Marinate chicken breasts overnight in the refrigerator
– Don’t overcook, as bromelain decreases cooking time
– Pineapple juice works great as a tenderizer for other meats too
Give your chicken a tropical bromelain boost by marinating in pineapple juice next time. You’ll be amazed how incredibly tender and juicy it turns out. Now that you know the facts, time to put them into practice for some deliciously tender chicken meals!