Pineapple's fibers soften with gentle heat, and its flavor deepens as the juices concentrate in the sealed bag. Sous vide makes it easy to infuse rum, brown sugar, coconut, or spice while keeping the pieces intact and evenly tender. Fresh pineapple contains bromelain, an enzyme that breaks down proteins. Cooking at 158°F (70°C) or above deactivates bromelain, which is why sous vide pineapple works for gelatin desserts and fruit salads where raw pineapple would cause problems. Choose a fully ripe pineapple for the best results. Sous vide can soften texture but it cannot add sweetness or ripeness that is not already there. Smell the bottom - if it is fragrant and sweet, it is ready. At 150°–155°F (66°–68°C) the fruit stays intact and sliceable, perfect for grilling or torching. At 160°–165°F (71°–74°C) it breaks down into a spoonable compote. Use this guide to dial in tender-but-not-mushy texture for desserts, drinks, and savory sides.