Cooking Problem - Chicken and Pineapple Together

[kolgrim]

I made a jerk chicken this evening (I cut up a chicken and sauteed the pieces for about ten mnutes and then added a jerk sauce I made which was mildly acidic - a little cider vinegar and lime juice- to which I added pineapple, peppers and onions about 45 minutes before serving. When I went to serve the dish, I discovered that a number of the chicken pieces were turning into a nasty mush. I assume this is due to the acids in the pineapple. Am I right in this assumption? If so, what can be done to insure that this doesn't happen? I could always add the pineapple right before serving, but the pineapple flavor mixed well with the jerk sauce and the sauce had time to infuse the pineapple; I would be loathe to give up the mixing of flavors. Thanks in advance for the advice.