Pineapple Chunks

Canned chunks in original syrup or juice keep unopened at room temperature for 1–2 years. Once opened, transfer to airtight container and refrigerate. Frozen chunks don't need thawing for smoothies or cooked dishes.

3–5 (fresh, in airtight container); opened canned: 3–4 days

3–4 (if frozen chunks; thaw in fridge before use)

Canned pineapple in juice is lower in added sugar than syrup-packed varieties.

Frozen chunks work well in smoothies, curries, and baked goods without the texture breaking down.

Drain canned chunks well if you don't want excess liquid in your recipe.

Fresh pineapple chunks oxidize quickly; toss with a little lemon juice to prevent browning.

Pineapple contains bromelain, an enzyme that breaks down protein—useful for marinating meat, but it can affect gelatin-based desserts if used raw.

Using raw pineapple in gelatin or mousse without cooking it first (the bromelain enzyme will prevent setting).

Not draining canned pineapple before adding to baked goods, which can make them soggy.

Confusing canned juice-packed and syrup-packed varieties by calories and sugar content.