Pineapple is rich in sugar, vitamin C, malic acid, citric acid, carotene, and potassium, sodium, calcium, magnesium, phosphorus and other mineral elements, which are beneficial to pregnant women. However, it is important to note that the pineapple pulp contains “pineapple enzyme”, which can particularly irritate the tongue and oral epidermis, resulting in a slight numbness and tingling sensation in the mouth, tongue and even lips. It is a good idea for a healthy pregnant woman to eat pineapples to provide nutrients to the fetus, promote fetal growth and improve fetal immunity. In addition, pineapples are rich in B vitamins, which can take care of the baby’s skin and make it moist and fair. However, if a pregnant woman consumes too much pineapple, it can stimulate the gastrointestinal tract and cause diarrhea, abdominal pain, chest tightness, annoyance and vomiting, and pineapple contains more sugar, which can easily cause body fever and fire. The pineapple enzyme is inhibited by salt, so the pulp should be soaked in salt water for 30 minutes before eating. Also, pregnant women with ulcer disease, kidney disease, blood clotting disorders, fever and eczema scabies should avoid eating pineapple.