Pineapple

Pineapple's bromelain enzyme destroys protein-based marinades. That's why fresh pineapple won't set in gelatin - it literally digests the proteins. Cooking at 158°F deactivates the enzyme, which is the only way to use it in dessert applications.

Pick a ripe pineapple, not under-ripe. Sous vide can soften texture but it can't add ripeness or sweetness. A pineapple that's still green at the base will taste flat and acidic no matter what you do. Smell the bottom - if it's fragrant and sweet, it's ready.

Cook at 158°F for 90 min for dessert applications. The bath holds the fruit at the temperature where the enzyme dies and the natural sugars caramelize slightly inside the bag. The texture firms into a slightly candied tropical fruit.

Use brown sugar and dark rum in the bag. The rum adds depth, the sugar pulls juices and creates a glaze inside the bag. A vanilla bean and a pinch of cinnamon round out the flavor profile. This isn't a savory dish - embrace the dessert direction.

Anti-tip: don't sous vide pineapple to use in a savory dish. Once you've cooked it, it loses the bright acidity that makes raw pineapple work in tacos and Hawaiian dishes. Save sous vide for sweet preparations only - ice cream toppings, parfaits, or warm spooned over cake.

Use a corer to cut even rings so they cook uniformly.

Pat dry before torching to avoid steaming off the caramelized sugar.

Save the bag juices to reduce into a sticky glaze.

Cut fruit into uniform chunks so it breaks down evenly.

Reduce the cooking liquid to a thick syrup before pouring over the fruit.

Add a splash of rum or dark sugar after cooking for caramel notes.