Do Pink Pineapples Have Less Bromelain? The Surprising Answer

November 19, 2025 •

3 min read

First introduced in 2020 by Del Monte after 16 years of development, the pink pineapple has since captured consumer curiosity. But beyond its unique color and sweeter flavor, a common question is: do pink pineapples have less bromelain than their traditional yellow counterparts?

Quick Summary

Pink pineapples, like Del Monte's Pinkglow®, are genetically modified to have a significantly lower bromelain content than traditional varieties, resulting in a sweeter, less acidic fruit with no tingling sensation.

Key Points

Less Bromelain: Pink pineapples are genetically engineered to have a lower bromelain content than traditional yellow ones.
Sweeter Taste: The reduced bromelain and acidity give pink pineapples a sweeter, less tangy flavor with notes of candy.
No Tingling: The lower enzyme levels mean no stinging or tingling sensation in your mouth after eating fresh pink pineapple.
Lycopene Pigment: The pink color comes from higher levels of the antioxidant lycopene, not from a dye.
GMO Product: The Pinkglow® pineapple is a result of genetic modification, which was deemed safe by the FDA.
Premium Fruit: Due to its specialized cultivation and exclusivity, pink pineapple is considered a premium-priced fruit.

The Science Behind the Pink Hue

The most prominent feature of the Pinkglow® pineapple is its vibrant pink flesh, a result of bioengineering by Del Monte. This unique hue is not from an artificial dye but comes from a naturally occurring pigment called lycopene, the same antioxidant found in tomatoes and watermelon. In traditional pineapples, enzymes convert lycopene into beta-carotene, which creates the familiar yellow color. Scientists genetically modified the Pinkglow® variety to suppress the enzyme that performs this conversion, causing the lycopene to accumulate and the fruit to stay pink.

Bromelain Levels: Pink vs. Traditional

Yes, pink pineapples have less bromelain than traditional pineapples. This is a key reason for their distinct taste and mouthfeel. Bromelain is a group of enzymes naturally present in pineapple that breaks down proteins. It is responsible for the sharp, acidic taste and the tingling or stinging sensation some people experience when eating fresh yellow pineapple. By cultivating a variety with lower bromelain levels, Del Monte created a fruit that is gentler on the palate and stomach. For those sensitive or allergic to bromelain, this can be especially good news. The lower enzyme content also means the pink pineapple doesn't require a salt bath to reduce the tingling feeling before eating, unlike some traditional varieties.

Taste and Texture

Without the high levels of bromelain and acidity, the taste profile of the pink pineapple is noticeably different. It is marketed as being sweeter, juicier, and less sour than traditional pineapples. Many reviewers describe the flavor as having notes of candy pineapple or strawberry, with a unique aromatic quality. The texture is also often described as perfectly ripe and juicy, without the fibrousness or astringency associated with some yellow pineapples.

Nutritional Similarities and Differences

While pink pineapples have a different enzyme profile, their overall nutritional value is similar to traditional pineapples, with a few distinctions. Both are good sources of Vitamin C, manganese, and fiber. However, the key difference lies in the antioxidant balance:

Lycopene: Pink pineapples contain a higher amount of lycopene, the pigment that gives them their color. This antioxidant is known for its potential benefits for heart health and fighting certain cancers.
Beta-carotene: Traditional pineapples contain more beta-carotene, the antioxidant responsible for their yellow color.

For a direct comparison, here is a table highlighting the differences:


Feature	Pink (Pinkglow®) Pineapple	Traditional Yellow Pineapple
Color	Pink	Yellow
Main Pigment	Lycopene	Beta-carotene
Bromelain Level	Lower	Higher
Taste Profile	Sweeter, less acidic	Tangy, more acidic
Mouthfeel	No tingling	Can cause tingling or burning sensation
Development	Genetically engineered	Naturally occurring
Origin	Grown exclusively by Del Monte	Widespread cultivation

Exclusivity and Availability

The pink pineapple, specifically the Pinkglow® brand, is not available for home growing. Del Monte retains the crown of each pineapple to replant for the next crop, protecting their exclusive product. This, combined with the 16 years of research and development, contributes to its higher price point compared to standard pineapples. The fruit is grown exclusively in Costa Rica and is currently available in select markets in the U.S. and Canada.

Conclusion: A Sweeter, Gentler Pineapple Experience

In conclusion, pink pineapples do have less bromelain than traditional varieties. This is not a coincidence but a deliberate result of genetic engineering that creates a sweeter, less acidic fruit with a smoother mouthfeel. While both pink and yellow pineapples offer valuable nutrients, the pink variety provides a unique flavor profile and experience, free from the mouth-tingling sensation often associated with bromelain. Its exclusive nature and higher price make it a premium product, but one that offers a distinct and enjoyable tropical treat. For more information, the U.S. Food and Drug Administration (FDA) has details on its safety and approval [https://www.fda.gov/food/hfp-constituent-updates/fda-concludes-consultation-pink-flesh-pineapple].

Why Pink Pineapples Have Less Bromelain

Genetic modification: The Pinkglow® pineapple was developed by Del Monte to produce less of the enzyme group known as bromelain.
Sweeter taste: The reduction in bromelain and acidity results in a sweeter and milder flavor profile.
No tingling mouthfeel: Lower bromelain levels eliminate the unpleasant tingling or burning sensation some people experience when eating fresh pineapple.
Unique antioxidant profile: The engineering process also allows the fruit to retain lycopene, giving it its pink color and antioxidant benefits, in contrast to the beta-carotene in yellow pineapples.
Exclusivity: Due to the proprietary nature and specific cultivation process, pink pineapples are a rare, premium fruit grown exclusively by Del Monte in Costa Rica.

Frequently Asked Questions

The Del Monte Pinkglow® pineapple, which is the most well-known pink variety, was specifically engineered to have lower bromelain content. Other theoretical or naturally occurring varieties might differ, but the commercial pink pineapple does have less.

The tingling or burning sensation is caused by bromelain, a group of protein-digesting enzymes naturally found in pineapple. When you eat it, these enzymes can break down proteins on the delicate skin inside your mouth.

While the level is lower, pink pineapples still contain some bromelain, which has been linked to potential digestive and anti-inflammatory benefits. However, the amount is significantly less than in traditional varieties.

Yes, the Pinkglow® pineapple is a genetically modified organism (GMO). The genetic modification was used to suppress the enzyme that converts lycopene to beta-carotene, resulting in its pink color.

Pink pineapples are generally sweeter, less acidic, and juicier than traditional yellow pineapples. Many people find the flavor profile to be milder and more aromatic, without the sharp tang.

Pinkglow® pineapples are grown exclusively by Del Monte in Costa Rica and are available at select retailers in the United States and Canada. They are often sold without their crowns.

Del Monte removes and replants the crowns of the pink pineapples to sustainably grow the next crop. This also prevents consumers from propagating the patented variety themselves.