I can't think it would make a difference, as long as the pineapple is ripe. Otherwise, canned pineapple is sweeter than most store bought fresh pineapple.

By the by, if you buy a pineapple from the store, and it isn't as ripe as you would like it, a day or two in the sun will ripen it up nicely. NOT in a window, it is too hot.

I think you might want to set fresh pineapple chunks in a colander to drain a bit before adding them to a carrot cake. Fresh seems to hold a lot more juice than canned. Could make your cake soggy, especially if you plan to freeze and thaw.

I may be wrong, just my observation.

Linda

The old rule about pineapple that I remember was that you couldn't sub fresh pineapple for canned when making Jell-o. It wouldn't set up due to the high acid content.

Put me on a pineapple flight to the islands anytime, I'm ready for another canker sore.....

Nancy

I don't know....don't know if the enzymes in fresh would do "something" to the rice flour or whatever you are using instead of wheat flour.
I do know the jello rule as Nancy said.
Linda C

That Jello thing is because the enzymes in fresh pineapple are the same as those used in meat tenderizer (and Jello is an animal protein)... canned p-apple is OK in Jello because the enzymes break down in the canning process. Fresh pineapple also breaks down dairy (again, animal) enzymes, which is why you can't add fresh pineapple to cottage cheese, put it in the fridge, and come back the next day and find anything palatable...

I had though that the high-acid content thing was why fresh pineapple was unsuitable to use with leavening as opposed to animal proteins. (I could be wrong on this... it wouldn't be the first time.)

Aren't eggs an animal protein? Don't cake recipes usually call for some sort of leavening? I'd be reticent to substitute fresh for canned for either of these reasons, but I'd welcome a more informed opinion to set me straight...

Thanks everyone..I knew the Jello thing..and I knew that sometimes canned is called for, for a reason..not just cause it's always in season.. LOL

I think I might try it though..never know until we try right???

Maybe tomorrow...Tonight I'm trying a new cookie recipe for hubby..if it's a good one, I'll share it with you all.

Thanks again, for the dialog! I like the direction this went!

T

Did you know that when you eat pineapple, it helps to prevent your body from consuming some calories. One reason why pineapple on pizza is a good thing!

Terri, just cook the pineapple first...

Rita

I can't eat fresh pineapple, it literally burns my mouth -- it hurts!! I guess it's because of the high acid content? I can eat the canned stuff no problem. I think my mouth is too sensitive, I can't stand those mentholated lip balms either, they hurt almost as much as my chapped lips.

Sorry, I guess that has absolutely nothing to do with the question you asked!

LOL May~

Well I did a little research online and found quite a few recipes that use one or the other or just fresh too..

So I'll give it a whirl..

As soon as I eat my lunch and get a load of wash in, I'll start grating carrots.

:o)

They taste good!
I changed the recipe slightly..Well cuz I can. I ended up pureeing the pineapple. You can taste the pineapple essence, without the chunks. I added craisins to 7 of them..That's one I chose to eat first.

Warm out the oven they are moist and tasty.

{{gwi:1527649}}

So pureed works well.

May, that happens to me too. I think it's the enzymes -- tenderizing me!

I think it's the enzymes -- tenderizing me!

Hey! I didn't think of that. No question about it, I need tenderizing! LOL