The Chinook is an excellent choice for piney aroma.
The Simcoe has a sweet tropical fruit / mango like aroma. You may want to substitute Ahtanum for this…Ahtanum is pretty sharp and piney.
My strategy would be to do most of the additions late…the proverbial ‘hopburst’ and do a small early addition to condition the pH and pick up just a few AAUs.
If you really want the pine…dry hop a lot heavier for about 5 days during secondary, package and drink fresh…as soon as its carbonated. The fresh, in-your-face, dry hop aroma will fade within a month or two but the flavor compounds are not as volatile and will hang in there.
I’ve always liked to dry hop with whole flowers…many brewers don’t observe any difference, but i think whole flowers add to the hop flavor.