Yotam Ottolenghi’s recipes for pineapple

A celebration of pineapple in all its forms, from raw and pickled to grilled, fried and roastedT he science of cooking isn’t usually my thing, but occasionally I come across something that’s impossible to ignore. The other day, for example, when I was marinating some lamb in pineapple. Raw pineapple has an active enzyme called bromelain that breaks down proteins. In baking, this prevents a cake from holding together, because it disrupts the gluten networks in flour; it also stops jel