Not long ago I had a pineapple IPA and to be truthful it just tasted like an IPA with an ester/hop profile which was tropical in nature. There are several ways to achieve fruit flavor in beer so I thought it might be good to go over what they are for a couple of minutes. One way to do it is to add actual fruit to the beer while fermenting or after fermentation. There are some issues with this, it can clog an airlock or could potentially contaminate the beer. Often the results are underwhelming and unpredictable. Take watermelon or strawberry flavors, those fruits are not powerful and getting the flavor and aroma to carry over into the finished beer is difficult using fresh fruit. You can use canned fruit puree, which is more predictable, but has a higher cost associated with the product. A more predictable method would be to use fruit flavorings and those come in two varieties, natural and artificial. I’d suggest you go natural if possible and the beauty of this method is you can dose a glass of beer to taste post fermentation and then scale up to add to the batch. It’s easy, no mess, and if the flavor is a bit light after scaling up, simply add more. With all that said, my preference is to skip fruit beers which were not made from fruit. I’d rather enjoy something more difficult to create and all natural. The final way is natural as well and that would be from ingredients (non-fruit) and fermentation. Often the combination of hops and fruity esters from yeast/fermentation will yield fruit characteristics. Take that pineapple IPA, as I mentioned it simply seemed like an IPA crafted with hops which had a juicy tropical nature or a yeast which created those fruity esters.