Large tropical fruits with spiky, rough skin and sweet yellow flesh, or plural form of the singular fruit.
From 'pine' (because it resembles a pine cone) + 'apple' (the generic term for fruit). Columbus encountered them and brought the name back to Europe in the 1490s.
Pineapples contain an enzyme called bromelain that actually dissolves meat—this is why they're used as a meat tenderizer, and why canned pineapple won't set Jell-O unless it's been heated to kill the enzyme!
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