In article ,
Lambert wrote:

I'm a college student and I'm trying to dig up information about the
evolutionary advantage of bromelain in pineapples. Could anyone give me a
few pointers or lead me in the right direction?

Do an experiment. Buy a whole fresh pineapple. Peel and eat. Reflect
that domestic pineapples have been highly selected for palatability.

Note that cooked (e.g. canned) pineapple does not have the same effect.