A: If Jell-O™ ads and 1950s cookbooks are to be believed, you can mix almost anything with gelatin and have it come out tasty. Ham? Absolutely. Carrots? Sure thing. Tomato soup? M’m, m’m, good.
The only ingredient that seems to be taboo is the one that actually sounds delicious: fresh pineapple. Unfortunately, the tropical treat works like kryptonite on Jell-O because it contains an enzyme called bromelain, which prevents gelatin from forming into a solid. But fret not, fruit salad and mold fans: canned pineapple doesn’t contain bromelain. The canning process heats the pineapple to a temperature sufficient to break the enzyme down, making it oh-so Jell-O friendly.