Pineapple flesh refers to the juicy, fibrous, yellow pulp of the pineapple fruit, which is consumed raw, cooked, juiced, or preserved. It is harvested from the mature fruit of the Ananas comosus, a tropical plant native to South America, likely first domesticated in the region between southern Brazil and Paraguay. The edible flesh is typically cut away from the spiny rind and tough core. It is known for its vibrant sweet-tart flavor and high moisture content, making it a versatile ingredient in sweet and savory dishes, drinks, and condiments.

Commercially, pineapple flesh is processed into juice, canned slices or chunks, jams, dried snacks, or fermented products. It contains the proteolytic enzyme bromelain, which breaks down proteins and has culinary and medicinal applications. Historically, pineapple flesh entered global cuisines via the Columbian Exchange and was integrated into various regional dishes across Asia, Africa, Europe, and the Americas.