The chef gave tips on using pineapples in a hot dish.

If you want a hot pineapple dish to taste better, do not use canned food. In them, the fruit is already "boiled" in syrup and will give only a flat sweetness, while fresh pineapple will saturate the dish with the necessary acidity and add elasticity to it, Lin Rongan, chef of the Chinese restaurant Mume, told Izvestia.

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"Pineapple is not just a dessert fruit, but a powerful culinary tool. It contains natural enzymes (bromelain) and fruit acids. From the point of view of kitchen chemistry, they work as an ideal marinade: they soften meat fibers, remove specific odors and, importantly, neutralize fat content. At the same time, it must be remembered that bromelain is very active, and if you overexpose meat in fresh pineapple, it will turn into "porridge". 15-20 minutes is quite enough for softness," the expert explains.

Speaking of heat treatment, it should be borne in mind that pineapple likes intense heat. Do not put it out for a long time, otherwise it will "flow". It is best to quickly roast the fruit in a wok or grill at the very end of cooking. This will trigger the caramelization reaction of sugars on the surface, enhance the flavor, but inside the piece will remain juicy and crispy.

"Pineapple works best with fatty meats: pork belly, duck, marbled beef. If you cook a lean chicken breast, pineapple can attract attention to itself, but with fatty meat it will create an ideal symbiosis," explained the chef.

Read more in the Izvestia article:

Tropical course: what they cook in restaurants with pineapples