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Pineapple has an enzyme (bromelain iirc)that helps to tenderize meat.
The enzyme is in all parts of a pineapple not just the juice(not sure about the stems) so you could blend the core with the rinds and use to marinate some meats
I believe you need to rinse it off before cooking if you use the rind
Be careful with timing... pineapple juice will break that meat down into mush if you let it marinate too long.
It'll also break you into mush. When you eat pineapple it eats you back.
True story