Pineapple sour

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I've grabbed the "Your way" kettle sour fresh wort kit from happy days brewing.

I want to make a pineapple gose, what is the recommended way to add pineapple to beer? I have access to a cold press juicer so could do any variation of fresh fruit or is it better to buy juice or concentrate? How much would you add? And when is the best time to add the fruit?

20L FWK @ pH ~3.4
~20g pink Himalayan Rock Salt
~20g coriander
Quantity of pineapple

Would you just boil the coriander strain it and add the "tea" to the fermenter?
 

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My idea can't be too far off.

 

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