Pineapple IPA issues

[kricks111]

I going to try to brew a Pineapple IPA, but I would like it to be a New England style "Juicy IPA". I have added large amounts of wheat and a lb of flaked oats to the grain bill and I have a yeast strain that is less flocculant and should leave plenty of haziness to the beer. I am using a Cl/SO4 ratio of about 1.25/1. No hops in the boil, but adding citra hops to the whirlpool and secondary. I wanted to add pineapple to this without fermenting too much of the pineapple sweetness and with the yeast strain I am using (Wyeast London Ale III 1318) I would think adding it to secondary will ferment all of my pineapple sugars. what are my other options?
Can I add this during a cold crash, or would that settle the yeast out of my suspension as well?
Can I add concentrate in secondary or at kegging?
Has anyone else done something like this?

 

[jekeane]

if you have no intention of bottling it out for comps or letting it sit above serving temps I would Imagine that adding juice or fruit in a bag to the keg should remain relatively un fermented.

Ive not done potassium sorbate in a beer but I use it to back sweeten cider. That may be an option too.

If its just sitting in a keg and you are going to consume it in a reasonable time table then I would just toss it in before carbonating.

 

[kricks111]

I ordered sugar free pineapple syrup. I'm thinking I will add this at kegging. I'm going to taste it first, but I'll let you know how it turns out. I'm not bottling, def kegging. It only took 1-2 batches before I realized bottle conditioning beer sucks.