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Pineapple sorbet is full of pure fruity, tropical flavor! This refreshing frozen dessert recipe is simple to whip up at home.

Pineapple Sorbet
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Got a fresh pineapple on hand? Here’s a fantastic way to use it: Pineapple Sorbet! This frozen treat is bursting with pure, tropical fruit flavor. It has the best frosty, creamy texture and it’s so irresistible, no one can turn it down! All you need are a handful of ingredients and an ice cream maker to whip up this frozen dessert. We promise, neighbors and friends will come flocking! This was a big hit in our house, and we hope it will be in yours.

Ingredients for pineapple sorbet

Pineapple sorbet is quick and simple with just a few ingredients! While we’ve experimented with frozen pineapple in a sorbet, the best flavor we’ve found it using fresh pineapple. You’ll also need a blender and an ice cream maker (more on that below). The ingredients for pineapple sorbet are:

  • Fresh pineapple
  • Lime juice
  • Sugar

All you need to do? Blend the pineapple, lime and sugar with ice, then freeze the mixture in an ice cream maker for about 20 minutes. It comes together into a beautiful, frosty puree. Looking for more with fresh pineapple? Browse these 20 Pineapple Recipes You’ll Love.

Pineapple Sorbet

How to cut a pineapple

The most challenging thing about working with a fresh pineapple? How to cut it! It’s notoriously difficult to wrangle this large fruit. Here’s a quick primer on how to feel and chop it into chunks quickly:

  • Cut off the top and bottom: Use a large chef’s knife to cut off the top and bottom of the pineapple.
  • Remove the skin: Remove the skin of the pineapple by slicing it off, following the shape of the pineapple. 
  • Slice into quarters and core: Slice the pineapple in half lengthwise. Lay down each pineapple half on the flat cut side, and cut it in half lengthwise again. Remove the core by cutting it out at an angle. 
  • Dice: Slice each quarter in half lengthwise, then turn it and slice in the other direction to create pineapple chunks.

Want to see it in action? Here’s a video showing How to Cut a Pineapple: it breaks down the method and is the easiest way to learn knife skills.

Ice cream maker tips

The main tool you need for sorbet is an ice cream maker. It’s a great investment, and you can use it to make sorbets and ice creams all year round. Here’s the 2 quart ice cream maker we use: we’ve had ours for years and it holds up well. We highly recommend getting one: it’s worth the storage space.

Pineapple Sorbet

Make ahead & storage for pineapple sorbet

Pineapple sorbet is best the day it’s made: so if you can, churn it right before serving! You can also freeze it a few hours for a more solid texture, but freezing overnight makes it very solid. Here are a few tricks to working with leftovers:

  • Make the puree up to 2 days in advance. You can refrigerate until you’re ready to churn.
  • Line a storage container with parchment paper. This helps so the sorbet doesn’t freeze to the edges of the container and makes it easier to defrost.
  • Churn the sorbet up to 2 hours in advance of serving. The texture will be nicely solid at this point and easy to scoop into balls.
  • Leftovers save 1 week, but defrost at room temp for 20 to 30 minutes. Make time to leave it out the container on the counter until it defrosts. Don’t expect it to be like store-bought sorbet, which stays softer in the freezer.

More sorbet recipes

Fruit sorbets are quick and easy to whip up, and always a crowd pleaser! Here are a few of our favorite sorbet recipes:

This pineapple sorbet recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Pineapple Sorbet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 1 quart (4 cups or 8 servings) 1x
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Pineapple sorbet is full of pure fruity, tropical flavor! This refreshing frozen dessert recipe is simple to whip up at home.


  • 6 cups (2 pounds) fresh pineapple, peeled and chopped
  • 1 cup granulated sugar
  • 4 tablespoons lime juice
  • 1 cup ice
  • 1 pinch kosher salt


Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe.

  1. Peel and chop the pineapple.
  2. Place the pineapple in a food processor or high-powered blender and puree. Add the sugar, lime juice, ice and salt and puree until smooth. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
  3. Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be frosty and creamy at this point. Serve immediately. Or, line a container with parchment paper and freeze up to 2 hours day of. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 20 to 30 minutes before scooping.
  • Category: Dessert
  • Method: Frozen
  • Cuisine: Dessert
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Sabrina says:

    great, love these flavors and good tip too about making the puree ahead, churning too, thank you

  2. Sonja Overhiser says:

    Let us know if you have any questions!