I am home curing some duck breast bresaiola. Mario Batali serves this with onion jam and borlotti beans (and it is a good combo) but this time I want to serve it in a finger-food setting, so I am thinking of draping thin slices of it over chunks of pineapple, basing it on the pineapple-and-prosciutto idea, since bresaiola is also slightly salty cured meat. But what wine can I serve with this? Is pineapple one of those things that can kill a wine at thirty paces? Forgive me if I am being naive--my wine knowledge lags far behind my food knowledge, and the partner I used to count on to select the wine is now my ex.