It turns out pineapple juice can dissolve a jello set, and turn a beef roast to paste.
It turns out this is caused by Bromelain, an enzyme sometimes used in meat tenderising.
I'm trying to work out how you can eat pineapple without dissolving on the spot.
My question is: How does the human body process Bromelain in pineapple? (A meat tenderising/dissolving enzyme)