Juicer (juice) vs. Blender (puree) for adding fresh fruit to a beer

Looking to add some fresh pineapple to a Kolsch in secondary. Would it be better to run the thawed diced pineapple through a blender to make puree or a juicer to make juice?

I know one advantage of the macerating juicer is that it doesn't oxidize the juice as much as a blender would. Any con's to adding juice instead of puree?

 

I have already diced and froze 7 fresh whole pineapples so I won't be going with juice from a can or a frozen concentrate. What I'm asking for opinions on here is whether I should run the diced pineapple through a juicer (to make juice) or a blender (to puree it) after I thaw it out and before I add it to secondary.

 

I'm assuming that:

diced fruit
- perhaps harder for the "flavor" to be extracted into the beer
- perhaps harder for the sugars to be fermented by the yeast
- takes up more volume in the fermenter

fruit puree
- perhaps easier (than diced fruit) for the "flavor" to be extracted into the beer
- perhaps easier (than diced fruit) for the sugars to be fermented by the yeast
- takes up a little less space in the fermenter
- oxidation added by the high speed blender (might be non-issue since yeast might uptake oxygen during secondary fermentation?)

fruit juice
- perhaps easiest for the "flavor" to be extracted into the beer
- perhaps easiest for the sugars to be fermented by the yeast
- takes up the least space in the fermenter
- reduces oxidation (compared to blended puree) by using a low rpm motor (might be non-issue since yeast might uptake oxygen during secondary fermentation?)

 

LOL thanks! Those were my thoughts going into creating this thread. I'm looking for feedback on them because they are mostly formulated in my mind on "perhaps" and "might be a non-issue" levels