How to check when buying a pineapple

Bromelain, at least, won't be a problem, for two reasons. First, although bromelain exists in all parts of the plant, the enzyme exists in larger quantities in the stem. This, plus the fact that the stems are left over after harvest, are why the enzyme is typically extracted from the stem for meat tenderizers.

Second, bromelain is heat labile, which means that heat will denature (deform) the protein and reduce or eliminate is enzymatic activity. Slow cooking should take care of that.

So that leaves the acids. Acids, in general, also denature the proteins of the meat, which is why they are frequently used in marinades, though some contend how useful they are in that respect. Pineapple pH is 3.3-5.2, which isn't too bad. For comparison, lemons are pH 2.2-2.4, and since that's a logarithmic scale, it means that lemon juice is at least ten times as acidic. Since you're also slow-cooking, all things considered, I don't think it is going to have much effect.

You probably have already purchased an oven at this point, but this video from America's Test Kitchen seems to explain a lot of things and offers some purchasing suggestions.

The model they recommend is the Breville Smart Oven, however it is made for the US and I could not seem to find a version made for 230V outlets. A reviewer suggested using a "step down transformer," but I don't have any experience with using US appliances in other countries so use your own judgement here.

If you've already purchased an oven, please let us know what you got and how it turned out! I find the idea of using a small toaster oven for heavy duty baking fascinating and would love to hear if you were able to make it work.