Cut the top off, and then slice the skin off. Tip: Align your knife to the knots as demonstrated and trace along the skin downwards.

Cut the bottom off, then cut the flesh in slices about 2 cm (~1 inch) thick. Make sure to let one slice be in the middle, and cut the center stem out from it. Dispose of the stem.

Dice the remaining flesh in 2 by 2 cm (1 by 1 inch) cubes.

Lay the cubes in one layer inside a ziplock bag and put in the freezer for 2 hours or more.

Add the frozen pineapple cubes to a blender and run it on pulse until you've got a smooth sorbet. You might need to stir with a spoon in between. When the blender is not running, obviously!

Nice and smooth sorbet, ready to eat!

Or add to a box for keeping in the freezer. I wouldn't keep it too long though, but why would you? Share with friends!