I was not happy with the result. I crushed some pineapple, let the NY strip sit in it for 1 hour and 40 minutes. Everything looked OK, but the steak would not form the usual crusty sear. It was tender, but in tasting it, though it didn't taste like pineapple, it didn't taste exactly like steak either, and didn't taste good at all. Given this experience I have to wonder why this method would ever be suggested. Anyone ever had success with this, or anything similar?