How to Cut Fresh Pineapple & The Easiest Pineapple Sorbet

BakerBettie Frozen, Gluten Free, Paleo, Summer, Sweets, Vegan 35 Comments

One Ingredient Pineapple Sorbet

I don’t know about where you live, but we have been boiling here in Kansas.  It. Is. Gross.  My job involves me being out in the community, in and out of my car, all day long.  By the time I get home I feel so sticky and hot that the last thing I want to do is turn on the stove or heat up the oven.

One Ingredient Pineapple Sorbet

I have to admit, I am not the biggest fan of Summer at this point.  But then I have to remind myself of the wonderful things that summer does bring.  Like fresh pineapple.  There are very few foods (ahem, bacon) that I love more than fresh pineapple.  It is so amazingly sweet and juicy.  Way better than candy, I think. And today I discovered how amazingly simple it is to make pineapple sorbet, that is if you are comfortable cutting up a pineapple.  If you aren’t, it is easy.  Here is how you do it…

How to Cut a Pineapple

  • Start with a fresh pineapple
  • Cut the top off the pineapple
  • Give the top to your cat to gnaw on to distract them from jumping in your pictures (optional)
  • Cut the bottom off
  • Cut the pineapple in half
  • With a sharp knife, carefully carve the skin off the flesh

How to Cut a Pineapple

  • After the skin is removed, clean up any spines that are left on the flesh
  • If you want pineapple rings, cut the flesh into then slices
  • Carefully cut out the core from the center of each ring and remove

How to Cut a Pineapple

  • If you want chunks and not rings, cut the flesh into 4 large chunks around the core (think how you would cut a mango)
  • Cut the pineapple meat into desired size chunks, discard the square core
  • If desired, lay flat on a baking sheet and put in the freezer
  • Once frozen, place in an airtight container in the freezer

One Ingredient Pineapple Sorbet

This is what I like to call a “non-recipe.”  Really all you need to make this is 1 ingredient… pineapple.  But I did add just a bit of honey and cinnamon.  Not enough to overpower the fresh pineapple taste, but just to give it a hint of something.  Cinnamon and pineapple is an amazing combination if you have never had it.  I don’t know why I don’t put these two things together more often!

Here’s to escaping the heat as much as possible!

Fresh Pineapple Sorbet 

  • 1 large pineapple
  • 2 tbsp honey
  • 1/4 tsp cinnamon
  1. Cut pineapple into large chunks
  2. Put all ingredients into a blender or food processor and blend until smooth

3. If you have an ice cream freezer…

  • Freeze according to the manufacturer’s instructions
  • Serve as soft serve, or place in your freezer to harden farther

3. If you do not have an ice cream freezer…

  • Put the mixture in a bowl in the freezer for 3 hours to partially freeze
  • Take out of the freezer and stir thoroughly (breaking up the ice crystals) about every 1-2 hours until too difficult to stir
  • Store in an airtight container in the freezer.
Two Ingredient Fresh Pineapple Sorbet
 
Ingredients
  • 1 large pineapple
  • 2 tbsp honey
  • ¼ tsp cinnamon (optional)
Instructions
  1. Cut pineapple into large chunks
  2. Put all ingredients into a blender or food processor and blend until smooth
If you have an ice cream freezer…
  1. Freeze according to the manufacturer’s instructions
  2. Serve as soft serve, or place in your freezer to harden further
If you do not have an ice cream freezer…
  1. Put the mixture in a bowl in the freezer for 3 hours to partially freeze
  2. Take out of the freezer and stir thoroughly (breaking up the ice crystals) about every 1-2 hours until too difficult to stir
  3. Store in an airtight container in the freezer.
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Comments 35

  1. Judy

    Pineapple is as close to the ultimate delight (bacon) as one can get—this looks so
    simple—thank you for sharing this summer treat—yeah, St Louis at 107 is not the
    pleasant; this recipe should help.

  2. freddie

    looks amazing! it’s raining all the time here in London, so I envy you that Kansas heat! love your ginger cat – a very similar ginger cat, called Cinnamon, has been the inspiration for my friend and I to recently start our own business (www.freddieandcinnamon.com) – it looks like all the world it telling me to try your making your delicious looking sorbet!
    beautiful pictures, as always!
    all the best!

  3. flofflo

    Hot hot hot here in Italy…!, this recipe is like a breath of fresh air:). And I really appreciate the suggestion of giving the top of the pineapple to my cats… I’m sure they will appreciate that :D

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    2. Harshad

      Just what I was waiting for! I was rcaserehing articles for our blog when I came across your post (on Day 10: Thai Cooking | A Year of Adventure) which I found on AOL. We would love you to write for us, if interested. I’ve bookmarked this post for future reference. Nice comments here as well Cheers from Thailand Shop

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      Baker Bettie

      And ice cream freezer is almost essential to making homemade ice cream. You can technically make it without one, but it is more difficult. You cannot just put ice cream mixture in the freezer and let it freeze to make ice cream. The mixture has to be stirred (preferably constantly) while it freezes otherwise too many ice crystals will form and it will freeze like a block of ice making it impossible to scoop. I have a motorized freezer http://www.amazon.com/Cuisinart-ICE-20-Automatic-2-Quart-Cream/dp/B00000JGRT but there are other more old fashioned hand cranked ones. If you don’t have an ice cream freezer, you have to take the mixture out and stir it occasionally while it freezes. If you do it this way, it won’t be quite as creamy as it is with a freezer that stirs it constantly while it freezes.

      1. lvaletutto

        Lol, I guess I just didn’t know the term you were using! I know this famous hand crank or electric apparatus as an ice cream maker!

        P.S. Coincidentally I have the exact same model as you at home!

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  4. Connie C.

    This sounds wonderful–can’t wait to try–so simple. You can do another easy recipe with chunks of watermelon, a simple syrup of water and sugar (heated just to boiling) and crushed ice in the blender–process it until coarsely chopped, put it in the freezer and stir it every 20 to 30 minutes to make Watermelon Granita—it’s really great on these hot day in the midwest!

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  5. Audrey

    Also what some might find an easier way to cut pineapple is simply cutting off the top & bottom then sort off cutting off the skin, then removing the meatier part of the pineapple from the 4 sides. I find this easier because it skips the step of having to core the pineapple. Though if you’re not experienced with a knife the peeling of it could be a bit difficult!

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      Baker Bettie

      I agree Audrey and that is actually the second way I explain to do it. It is the way I almost always do it because I hardly ever need pineapple rings. But if you were making a cake or something and wanted rings, you could do it the first way. Much more of an annoying process though! :)

  6. Jenni Hodges

    This is exactly the kind of dessert I love – it lets the fresh fruit flavor dominate! Thanks for explaining multiple methods so more of us can enjoy it! (I’ll have to try your cutting method, too)

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