1 can (about 20 ounces) pineapple chunks packed in juice is all you need.
A few hours (or days) beforehand, open the can of pineapple and pour it 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.
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.
Tips: You can modify this recipe in dozens of ways. If you like your dessert sweeter, add a little of your favorite sweetener. If you like it creamier, try adding a couple of tablespoons of milk or coconut milk. Or substitute half of the pineapple with frozen mangos, bananas, peaches, or berries. Get as creative as you want!
The husband and I enjoyed this last night with a splash of milk to make it is a bit more creamy. Husband would have preferred it to be sweeter, but I didn’t want to add any additional sugars. It was so yummy and easy!! I can’t wait to try with other fruits.