How come the canned pineapple break down jello?

Canned pineapple doesn't actually break down jello, it's the bromelain enzyme present in fresh pineapple that does.

Here's the breakdown:

* Bromelain: This enzyme is naturally found in the stem, juice, and fruit of fresh pineapple.

* Action: Bromelain breaks down proteins, and gelatin (the key ingredient in jello) is a protein.

* Result: When bromelain comes into contact with gelatin, it starts to break it down, preventing the jello from setting properly.

Canned pineapple usually undergoes a heat treatment process which inactivates the bromelain enzyme. This is why you can safely use canned pineapple in jello without it breaking down.

However, some canned pineapples might contain traces of bromelain, especially if they haven't been heat-treated thoroughly.

Here's what you can do to ensure your jello doesn't get ruined:

* Always use canned pineapple: The heat treatment process ensures that the bromelain is deactivated.

* Consider fresh pineapple: If you're using fresh pineapple, cook it thoroughly before adding it to your jello. This will denature the bromelain and prevent it from breaking down the gelatin.

So, while fresh pineapple can break down jello, canned pineapple is safe to use without any problems.