Pineapples are oval or cylindrical in shape; smaller fruits and baby pineapples tend to be nearly round. The hard, waxy, leathery skin, composed of angular segments, can be dark green; in ripe fruit, it is yellow, orange-yellow, or even reddish, often streaked with green or brown. At the top of the pineapple is a green crown of stiff leaves. The flesh is very juicy and fleshy, with a distinctive aroma and flavor. One of the cultivars developed in Hawaii is the Extra Sweet pineapple, which is significantly sweeter and more delicious than other varieties. The flesh is most often a deep yellow. The pineapple fruit is 7–30 cm in size, depending on the variety.

It is best to eat only fully ripe fruit; unripe pineapples contain high levels of acid and can severely irritate the digestive tract or even damage tooth enamel.

You cannot reliably determine the ripeness of a pineapple by the color of its skin. A ripe pineapple has a strong, characteristic aroma near the stem. It is recommended to consume it as soon as possible. However, unripe pineapples can be left to ripen at room temperature for up to 2 weeks. The optimal storage temperature is 10–15 °C. Despite its hard skin, pineapple is very sensitive to bruising.

They are eaten raw or used to make compotes, jams, or liqueurs. Pineapples can also be used in savory dishes, and pineapple juice is also popular. The easiest way is to slice the fresh pineapple, remove the skin, and cut out the woody core in the center. Another option is to first cut off the ends and then peel the skin.

Pineapples are rich in potassium, calcium, and sodium, as well as a large amount of organic acids and plenty of biotin, which has a positive effect on the health of hair, nails, and skin. Pineapple fruit also contains varying concentrations of sulfur, so consuming it may cause headaches in sensitive individuals. Probably the best-known substance found in pineapple is the enzyme bromelain, which breaks down proteins into amino acids; when combined with biotin, it significantly improves digestion and thus contributes to weight loss.

It is also known for its detoxifying and anti-inflammatory effects. Canned pineapple loses up to half of all its active ingredients.

It is native to Paraguay and Brazil, but is grown primarily in Thailand, the Philippines, Brazil, China, and many African and Mediterranean countries.