2 cups pureed pineapple (use canned pineapple, cooked in 1/4 cup juice from the can PLUS 1 tablespoon lime juice. Then puree in food processor or blender)
1 1/4 cups syrup (see recipe with this thread of recipes)
Combine juice and syrup. Cover and chill until completely chilled, about 1 hour.
Pour into ice cream maker and freeze according to manufacturer's directions. Transfer sorbet to a large airtight container; place in freezer 2 hours or overnight before serving. To serve: Take out of freezer and let stand at room temperature for 10 minutes. Spoon out into bowls or glasses.