Haven't ever tried any of those. But I would have to wonder if the pineapple and the sugar cane wouldn't leave a burnt flavor on the meat. And not just a smoke flavor. When I have smelled burning sugar, it has not been a pleasent odor.
Like Randy said. I think it was Smokin' that always said go buy a $2 fryer chicken and try your experiment.
Also, most cooks and diners can't tell one smoke from another-unless it is offensive. Thus,most of us settle on something that isn't offensive and let the meat shine thru and maybe a slight bit of accent from rub/sauce.
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