Freeze pineapple chunks until completely solid. If starting with fresh or canned pineapple, drain it well, arrange it in a single layer, and freeze thoroughly.

Place the frozen pineapple in a high-powered blender or food processor. Add the coconut milk and pulse several times to begin breaking down the fruit.

Scrape down the sides as needed, then blend until the mixture is smooth and creamy. Add only enough coconut milk to keep the mixture moving.

Serve immediately as a soft sorbet, or transfer the mixture to a shallow airtight container and freeze for 30–60 minutes for a firmer texture.

If the sorbet is frozen for longer than the optional firm-freezing period, let it stand at room temperature for approximately 5–10 minutes before scooping.