On an ounce for ounce basis, raw pineapple has about the same amount of antioxidants as canned pineapple juice (even before ascorbic acid is added). This means the juice and raw fresh fruit are fairly comparable, albeit both low which is no surprise since most tropical fruits end up way down on the ORAC chart.Interestingly enough, the extra sweet pineapple tests out with an ORAC that is 68% higher.
ORAC Source
USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010