Found this at Sondrak's just now:
Looks like I need to spin up the smoker!
The original article mentions that the pineapple can make the meat "too tender". I'm not sure that is possible. Both pineapple and papaya contain enzymes that break down collagens in meat. (Which is why raw pineapple keeps Jell-o from gelling.)
So, the meat is wrapped in a sweetening tenderizer. Yow!