That's what you get for citing click-bait articles and not following through to read the sources and studies behind the claims. Here's the info in black and white straight from the National Cancer Institute
What are heterocyclic amines and polycyclic aromatic hydrocarbons, and how are they formed in cooked meats?

Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, or poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame (1). In laboratory experiments, HCAs and PAHs have been found to be mutagenic—that is, they cause changes in DNA that may increase the risk of cancer.

HCAs are formed when amino acids (the building blocks of proteins), sugars, and creatine (a substance found in muscle) react at high temperatures. PAHs are formed when fat and juices from meat grilled directly over an open fire drip onto the fire, causing flames. These flames contain PAHs that then adhere to the surface of the meat. PAHs can also be formed during other food preparation processes, such as smoking of meats (1).

HCAs are not found in significant amounts in foods other than meat cooked at high temperatures. PAHs can be found in other charred foods, as well as in cigarette smoke and car exhaust fumes.

Well faith and begory, it sounds like barbecued pineapple on a clean grill doesn't cause cancer as it doesn't create PAHs....it doesn't say anything about burned charcoal covering the food with magical 'cancer-y black shit'...seems there's a specific reactive cause and it has nothing to do with burning coal.