Should uncooked pineapple be included in a gelatin-based filling?

Using uncooked pineapple in a gelatin-based filling is not advisable due to the enzymatic activity in fresh pineapple. Fresh pineapple contains an enzyme called bromelain, which can break down proteins. When added to gelatin, this enzyme can prevent the gelatin from setting properly, resulting in a runny or unstable filling. Bromelain continues to be active unless the pineapple is cooked, canned, or processed in a way that neutralizes the enzyme.

Canned pineapple, for example, is often heated during processing, which deactivates bromelain, allowing it to be used safely in gelatin desserts. Pureeing fresh pineapple does not necessarily deactivate the enzyme either, as the enzyme can still affect the gelatin if not cooked. Therefore, the safest approach is to avoid using uncooked pineapple altogether in this context to ensure a properly set gelatin filling.