The make up of the juice will most likely break down the meat faster and cause it to cure faster. Pineapple extractives are used in a lot of marinades for this reason. My suspicion is that you would want to cut the cure in half or reduce the curing time in half. (You will know it is cured if it is pink all the way through.) When the seasoning is applied, make sure the meat is patted fairly dry or the seasoning will not adhere to it.
A lot of our customers use our seasoning in some combination with Teriyaki sauce. The combination is too salty for me personally, but again you could cut back on cure again.
Our Mandarin Teriyaki is our most mild seasoning. I double the amount of seasoning we suggest on the instructions, when I make it. That flavor was developed by the former owners (along with the Zumbo association). I've considered kicking it up a notch, but it is really popular.
Thanks for the note on the packaging. We have some new boxes in house, but we had A LOT of inventory on hand when this went down. Trust me; I want the change sooner than anybody. Thanks for your blog and forum. Some of us feel more comfortable there, than at the CATO cocktail parties. 
Also, I'm glad you had a good customer service experience. I think the world of our fine staff.
