Hi Michelle! Unfortunately, pineapple and gelatin are not the best of friends. There is an enzyme in pineapple (bromelain) that will prevent the gelatin from setting up properly.  If you want to try to deactivate that enzyme by boiling the puree first, you certainly can try that technique, however, it is not something that we have tested yet. You may have to adjust the consistency of the final puree depending upon how much water is cooked out of it during that process. We would recommend doing a small batch first to see if the glaze will still have enough strength to set up fully.

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