Why does fresh pineapple juice in a marinade destroy the meat, but not canned?

Talking with my mom, and I had previously made a Hawaiian chicken recipe that called for the can. It was alright. I decided to use fresh pineapple, and it wrecked the meat (grainy, squishy mess). I googled, and discovered pineapples had a particular acid that does this. But then why does it not happen with the syrupy canned juice? For reference, this was maybe ten years ago so my memory is vague: Edit: thanks for the quick responses. submitted by /u/HanzWortmacher [link] [comments]

Talking with my mom, and I had previously made a Hawaiian chicken recipe that called for the can. It was alright. I decided to use fresh pineapple, and it wrecked the meat (grainy, squishy mess). I googled, and discovered pineapples had a particular acid that does this. But then why does it not happen with the syrupy canned juice?

For reference, this was maybe ten years ago so my memory is vague:

Edit: thanks for the quick responses.

submitted by /u/HanzWortmacher
[link] [comments]