Pineapple is often used as a natural meat tenderizer. The fruit contains an enzyme called bromelain, which breaks down protein molecules, making meat more tender and flavorful. Pineapple is commonly used in marinades or can be cooked alongside meat in dishes. Additionally, the sweetness of pineapple complements many savory flavors, enhancing the overall dish. Other fruits, such as kiwi and papaya, also contain enzymes that can tenderize meat, but pineapple is the most widely recognized and used for this purpose. Its distinctive flavor and versatility make it a favored choice in both culinary and tenderizing applications.