Pineapple has a definite astringent, tannic component. One I fucking hate. It goes away if you cook it hot enough, like grill it. But I for one would dig on a “sweeter” pineapple if “sweeter” means less of that instead of more sugar. As it often does. As with onions “sweet” onions aren’t actually any sweeter than the other sorts they just have less of the harsh tasting compounds involved. Cooked they all basically taste the same. But raw “sweet” onions are much milder. Same deal “sweet” peppers vs hot. Just means less capsasin.
Both of which are less sweet than pineapple. Based both in subjective taste, and on actual sugar content.
