Never tried it...BUT...
Just a note...Pineapples, Papaya's and Kiwi's have Enzymes, Bromelain, Papain and Actinidin, respectively, that tenderizes meat by breaking down collagen protein. The action is slow at refer temps but quick at low and slow temps over a long time. The result can be tenderized collagen loaded meat, like a Butt. However, already tender cuts, can end up mushy with a nasty Chalky texture. Totally inedible...JJ