Doe the pineapple juice still have the enzyme that breaks down meat?

How much would you recommend?

Made a 5# batch of brats and used 1.8 ounces of Excalibur Pineapple Bratwurst Seasoning and blanched a 20 ounce can of pineapple tidbits for 5 minutes and added 1 cup of freshly minced jalapeños and 2 ounces of water to mix it. Brats turned out great but not much pineapple flavor. Any suggestions how to increase pineapple?