I've done a few fruited/hot pepper beers now and one thing for sure is you have to back off the IBUs quite a bit. With the heat from the peppers and acid from the fruit, you really don't need a third "sharp" counterbalance to sweetness.
9LB 2Row Brewer's Malt
2 LB Vienna
Mash hot at 156F
1 oz Willamette at 30min for about 15 IBU
3-5 pounds of Pineapple puree into the primary (pour directly in at yeast pitch assuming it's aseptic (bagged or canned).
1 pack of US-05
I add the peppers in a mesh bag directly into the keg with a length of dental floss tied to it so it can be retrieved. Two small Habanero sliced thin is all I use and they stay in the keg for about 6 hours only. If you don't keg and need to bottle, I'd make a tincture with the same amount of peppers soaked in 2oz of rum or vodka and then dose that into the bottling bucket until it hits the heat you want.