First off, let’s give pineapple some credit. It’s a delicious, sugary, sunshine-yellow treat. But it’s also a bit of a chemistry experiment wrapped in a spiky suit.
The real star—or culprit—here is an enzyme called bromelain. Think of it as nature’s little meat tenderizer. It’s great for breaking down proteins, which is why it makes chicken soft in a marinade.
But here’s the funny part: your stomach is mostly protein. So when you eat a ton of pineapple, bromelain starts gently digesting the lining of your mouth—that’s the tingly, raw feeling. And it keeps working its way down.
