My pineapple recipe was a bit weird, 2 bits that I threw in were simply because they were hanging around, I'll leave them in but as striked out text:
Pineapple:
More of a hybrid: Need 2 pineapples.
1 pineapple chopped,
Half mango (had ½ spare)
2 banana's for body.
1 litre white grape juice,
1 litre white grape drink with apple and pear (hanging round doing nothing)
Teaspoon nutrient.
Water for 5 litre (sorry made a weird amount of 7)
Sugar for 1.100
Yeast Gervin Var D used.
1 teaspoon Pectalose.
As normal ferment for the lot above.
Ferment to 1.020, bit less if you can hold off.
For 5 litre ignore the white grape drink with apple and pear and use bit less water.
At 1.020 pour through a sieve to remove main bits, return to fernentation bucket.
Chop and add the 2nd pineapple to the fermentation (bucket).
Leave for 3 days.
Sieve again and pour into DJ’s (have a half size one – hence 7 litre.)
Ferment to completion, should make about 13%.
As said the mango was sat doing nothing and the grape juice drink was better fermented then having to drink it. However the small bit of apple and pear present did no harm, it was also low in actual fruit juice content, most things marked "drink" are it seems.
You could add a couple of kiwi's, a peach/nectarine or whatever if wanted. or as in my case whatever falls to hand.
The idea follows a Bill/Bob Smith who has a book of late addition wines (title is something else), his tend to be water, juice, nutrient, sugar, yeast all fermented (no fruit) then when the mix gets to 1.010 he adds the fruit aspect. I just prefer to do it sort of half and half - half at the start, half at the end.
Just found the gooseberry one I made, that was choatic. Wrong yeast and seems I added sugar in at least 2 lots. All gooseberries for that were added towards the end.