• You'll need an ice cream maker for this recipe. Be sure to place the core of the ice cream maker in the freezer up to 24 hours in advance or as per the manufacturer’s instructions.

For the Simple Syrup:

• Combine the sugar and water in a medium-sized saucepan and heat over medium heat. Stir until the sugar is fully dissolved. Remove from heat and let it cool completely in the refrigerator, about 1 hour.

For the Sorbet:

• Once the simple syrup has cooled, blend the pineapple chunks in a blender. Pour the cooled simple syrup into the blender as well.
• Blend until smooth and thoroughly mixed. Transfer the mixture to your ice cream maker and churn according to the manufacturer’s instructions.
• Scoop the sorbet into a freezer-safe container. You can enjoy it immediately as a soft serve, or freeze it for 6 to 8 hours until it is fully set.