Quote Originally Posted by TBS View Post
Grilling kills the acid in pineapple that burns your mouth. Makes it sweeter too. And the char from the pineapple will blend well with the roasted peppers char.
Fresh pineapple contains a protease (ananain). Biospeak for a catalyst that breaks down protein (protein -in +ase). As the oldtime sailors discovered, pineapple's protease aids digestion. As you've discovered your mouth is also made of protein, and the protease has a go at breaking you down. In theory, fresh pineapple can be used as meat tenderizer. But heating it denatures the protease. Canned pineapple is heated as part of the canning process. Don't add fresh pineapple to jello or you'll have a bad time (jello is protein, specifically collagen, it'll un-gel if it gels at all). TMYK

IME, after eating fresh pineapple, other things lose flavor for awhile. Presumably it damages taste buds temporarily.