Pineapple Sorbet

I love pineapple. Let me repeat that. I love fresh pineapple. As someone who went what feels like decades before tasting pineapple that did not come from a can, I feel as though I have a bigger appreciation for it. But the problem is, a pineapple is nothing like a regular apple. You can’t just pick it up and eat it with the skin on. The skin is basically freakin bark but ten times more spikey. Plus even the smaller pineapples are freaking huge and way too big to eat in one go. So whenever I buy pineapple, I eat as much as I can, cut the rest into chucks and put it in the freezer for something perhaps even better than fresh pineapple: pineapple sorbet.


  • 2 cups frozen pineapple
  • 2 tablespoons sugar


Take the pineapple out of the freezer about an hour before you want sorbet. If the chunks are a little defrosted, it makes blending a lot easier. Next, in a food processor, put the sugar in and blend it until it becomes powdery. The sugar has trouble dissolving otherwise, leaving the sorbet a bit gritty. Next put in the chunks of frozen pineapple and blend until smooth. Enjoy.



  • 290 calories
  • 0 (g) fat
  • 68 (g) carbs
  • 2 (g) protein

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