Why Do People Not Eat the Core of a Pineapple?

January 9, 2026 •

4 min read

Over seven pounds of pineapple are eaten per person annually in the United States, yet the central core of this popular tropical fruit is almost always discarded. Most people cut around the fibrous, cylindrical center without a second thought, tossing away a part of the fruit that holds a wealth of nutrients and health benefits. This common habit stems from a combination of taste, texture, and a simple lack of awareness regarding its surprisingly valuable properties.

Quick Summary

The pineapple core is often discarded due to its tougher, more fibrous texture and less sweet flavor compared to the surrounding flesh. However, it is edible, packed with nutrients and concentrated bromelain, an enzyme prized for its anti-inflammatory effects. It can be easily prepared for consumption by blending or boiling.

Key Points

Texture is a factor: The core is tougher and more fibrous than the flesh, making it less pleasant to chew raw.
Flavor profile differs: The core has a less sweet, slightly more bitter taste than the juicy, sugary outer flesh.
Packed with bromelain: The core contains the highest concentration of the enzyme bromelain, known for its anti-inflammatory properties.
High in fiber: The dense core is a great source of dietary fiber, which is important for digestive health.
Rethink preparation: You can make the core palatable by blending it into smoothies, boiling it for tea, or juicing it.
Perfectly safe to eat: The pineapple core is not toxic and is perfectly safe for consumption, barring any allergies.

Most people automatically core a pineapple before slicing it, primarily because the central part is notably harder, woodier, and less juicy than the surrounding sweet flesh. This textural difference makes it unappealing for raw consumption. The flavor profile is also a factor, as the core can be slightly more bitter, lacking the high sugar content found in the fruit's outer regions. This combination of unpleasant texture and taste has ingrained the habit of discarding the core for generations.

The Nutritional Powerhouse You're Throwing Away

While the reasons for avoiding the core are understandable from a culinary perspective, a closer look at its nutritional composition reveals that a valuable part of the fruit is being discarded. The core is a dense source of beneficial compounds, often containing a higher concentration of certain nutrients than the flesh.

The Bromelain Benefit

One of the most significant components found in the pineapple core is bromelain, a group of protein-digesting enzymes. In fact, the stem and core of the pineapple have a higher concentration of this compound than the rest of the fruit. Bromelain has been researched for its potential health benefits, including:

Anti-inflammatory effects: Studies suggest bromelain can help reduce pain and swelling, making it a popular supplement for conditions like arthritis and post-injury recovery.
Digestive aid: As a proteolytic enzyme, bromelain helps break down proteins, which can assist in overall digestion.
Circulatory support: Some research indicates bromelain may help slow blood clotting and reduce blood viscosity.

In addition to bromelain, the core is also a fantastic source of dietary fiber, which is essential for digestive health, blood sugar control, and lowering cholesterol. It also contains vitamins and minerals, including vitamin C and manganese.

Culinary Techniques for Enjoying the Core

Simply because the core is tough doesn't mean it's inedible. It just requires a different preparation method than the soft, juicy flesh. By processing the core, you can unlock its nutritional value and incorporate it into various delicious recipes.

Smoothies: The fibrous core blends perfectly into smoothies. Its texture becomes unnoticeable, leaving behind a subtle tang and a boost of nutrition.
Pineapple Tea: Boiling the core in water with other ingredients like ginger, cinnamon sticks, or citrus peels creates a flavorful and anti-inflammatory tea.
Juicing: For a powerful nutrient shot, the core can be run through a juicer with the rest of the fruit. This extracts the vitamins and bromelain into a smooth, drinkable form.
Syrup: The core can be simmered with sugar and water to create a homemade pineapple syrup, perfect for cocktails or as a topping for pancakes.
Grilled: For a smoky flavor and a softer texture, the core can be grilled along with pineapple rings.

Core vs. Flesh: A Nutritional Comparison


Feature	Pineapple Core	Pineapple Flesh
Texture	Tough, fibrous, and chewy	Soft, juicy, and tender
Flavor	Less sweet, slightly more bitter	Sweet, tangy, and aromatic
Bromelain Content	Higher concentration	Present, but in lower amounts
Fiber Content	More fibrous and dense	Contains fiber, but less dense
Primary Use	Blended, boiled, or juiced	Eaten raw, grilled, or baked
Typical Perception	Discarded as waste	The primary edible part

Addressing Misconceptions and Fears

Historically, some may have thought the core was indigestible or even harmful. The tingling or burning sensation sometimes felt when eating pineapple is due to bromelain breaking down protein in the mouth, which can feel more intense from the high concentration in the core. However, this is a normal reaction and not a sign of toxicity. As long as a person doesn't have an allergy, the pineapple core is perfectly safe to eat and can be a beneficial addition to one's diet. The edible nature of the core also aligns with a growing interest in reducing food waste, maximizing the value from every part of our food.

Conclusion: Rethink Your Pineapple Prep

The longstanding habit of discarding the pineapple core is largely a matter of personal preference regarding texture and taste. While the tough, fibrous nature of the core makes it less desirable for direct consumption, it is far from useless. This nutrient-dense segment of the fruit is a powerhouse of bromelain and dietary fiber that can be repurposed into smoothies, teas, and syrups with ease. By rethinking how we prepare and use pineapple, we can reduce food waste and unlock a host of surprising health benefits that are often sent straight to the compost bin. It's time to give the pineapple core the respect it deserves and make the most of this tropical fruit, from the inside out.

Other Resources

National Institutes of Health (NIH) on Bromelain

Frequently Asked Questions

Yes, the pineapple core is perfectly safe to eat. The reasons for its typical discard are related to its tough texture and less sweet flavor, not because it is harmful.

The pineapple core is highly nutritious. It contains the highest concentration of bromelain, an enzyme with anti-inflammatory and digestive benefits, and is also a great source of fiber.

The core is essentially the stem of the pineapple plant. It's composed of denser, tougher fibers that make it more difficult to chew compared to the soft, watery flesh of the fruit.

Bromelain is a group of enzymes found in pineapple, especially concentrated in the core. It has anti-inflammatory properties and can aid digestion by breaking down proteins.

To make the core more palatable, you can blend it into a smoothie, boil it to make a tea or syrup, or juice it along with the rest of the fruit.

The tingling or burning sensation is caused by the bromelain enzyme breaking down proteins in your mouth. This is a normal reaction and not a cause for concern, though it can be more pronounced from the core due to its higher bromelain content.

Some bromelain can be heat-sensitive, so boiling the core may slightly reduce its concentration. However, blending the raw core preserves all its nutritional value, including fiber and enzymes, while making the texture manageable.