A can of pineapple, a freezer, and a food processor are all you need to make this light, refreshing, and naturally sugar-free dessert.
Please stop me if you’ve heard this one before: A can of pineapple walks into a freezer….
Sound familiar? If so, I apologize for wasting your time on an oldie but goodie. But, if you haven’t tried this ridiculously easy pineapple sorbet, you might want to stay tuned because it’s a delicious way to beat the summer’s heat.
Start a few hours ahead of time by freezing a can of pineapple chunks (crushed pineapple works, too). In the past, I froze the pineapple right in the can, but if you take the time to transfer it into another container, you’ll find it much easier to remove after it’s frozen.
I find a food processor works best, but a high-powered blender with a pusher will make a very smooth sorbet. Use what you have on-hand and enjoy this refreshing pineapple sorbet in about 15 minutes.
Ridiculously Easy Pineapple Sorbet
- 1 20-ounce can pineapple chunks packed in juice
- A few hours (or days) beforehand, open the can of pineapple and pour it, juice and all, into a freezer-safe container; a large, flat one works best. When it’s frozen hard, remove it from the freezer and let it sit on the counter for 10 minutes. Use a table knife to break the block of pineapple into several large chunks; then put it into the food processor. (If your processor is small, you’ll have to do this in more than one batch.)
- Process the pineapple, stopping often to push the chunks under the blades, until it is a smooth, creamy consistency. This will take a few minutes, and you may have to be patient as the friction of the blades heats the pineapple slightly, allowing it to blend smoothly. Serve immediately. If you have leftovers, return them to the freezer and re-process briefly before serving later.
Nutritional info is approximate.
Looking for other ways to cool off? Check out some of my other light and cool desserts:
- Fresh Cranberry Sorbet
- Kiwano, Banana, and Pineapple Sorbet
- Strawberry-Banana Sorbet
- Strawberry Whip
TashiAugust 29, 2009 at 3:16 am
I made it with fresh pineapple juice and pineapple pieces. It was awesome and a real crowd pleaser. It was like something that you would pay a lot of money for at a michelin star restaurant. Just soo good!
Christi from A Different Daisy/VeganGoods.comFebruary 20, 2010 at 1:17 pm
I was really wanting to make something pineappley today. This couldn't be easier, thanks!
Elaine RichertJune 25, 2010 at 10:51 am
Using the Vita-Mix blender makes this Pineapple Sorbet even MORE ridiculously quick and easy!
Joanna Sutter (Fitness & Spice)June 25, 2010 at 11:33 am
This sounds like my kind of recipe! Healthy and wholesome in no time flat.
stephanieJune 16, 2012 at 6:29 pm
great recipe! i like to make this with all kinds of fresh fruits and juices! It is the perfect healthy summer snack, and the thing i always reach for after riding my bike home in the scorching 115 degree heat of the valley of the sun!
My favorite is strawberries and bananas with orange juice. If, like me, you don’t have a very good blender, try giving the fruit a good rough chop, doll it out generously into an ice cube tray and pour your juice over. Freeze as normal, but the smaller pieces blend better in lower end equipment.
Radhika SarohiaAugust 24, 2012 at 6:05 pm
I must make this, thanks for the recipe
I bought a huge enormous box of pineapples recently and haven’t made anything with them yet
Rindala Wakim-BuSabaSeptember 17, 2012 at 7:24 pm
Recipes are worth to try. Cannot wait. ….
AmyJanuary 29, 2013 at 6:59 pm
I was looking for an easy pineapple recipe….Now I found it…Thanks,I am going to try
Kim FullerFebruary 16, 2013 at 7:49 am
This was SO good! My kids loved it too. I added a little bit of coconut milk to make it creamy. Definetely a must for summertime.
kvrose48February 16, 2013 at 2:05 pm
Thank you , Thank you!
I fixed the Sausage, Mushroom Etouffee along with the Louisiana Red Beans and Rice for a Mardi Gras Party with long time friends. They were all meat eaters and I was so surprised at the the way my two dishes disappeared. I had several want the recipes and they admitted that the ‘sausage’ tasted like the real thing.
I truly loved both dishes. They may have been fat-free and Vegan- but they were full of rich Cajun flavors.
You have a fabulous website here.
I’m fixing them both again today- one week later!
NikkiJune 20, 2013 at 6:59 pm
I bet these would be delicious in a freezer pop!
LilaJune 22, 2013 at 10:10 pm
I do this with those overripe bananas too, with a bit of vanilla and some nuts thrown in as well.
Jeff GallantOctober 24, 2016 at 6:46 pm
Failure, complete failure I’m afraid. After I removed the frozen can of pineapple from the freezer I put it in the oven at 425 for two hours. Nowhere did it say what temperature I should be using. It didn’t work out.
DAugust 4, 2017 at 3:06 pm
Erm, you put sorbet in the oven? We’re you trying to make souffle by any chance? instead of sorbet?