No Churn Pineapple Chile Sorbet

Directions

Line a baking sheet with parchment paper, foil, or a silicone mat. Slice off the leafy top from the pineapple. Use a sharp knife to slice away the outer peel. Slice the pineapple into 1 inch slices, core and all. Chop the slices into bite sized pieces. Arrange the pineapple on the baking sheet. Freeze for 2 hours, or until frozen solid. Put the frozen pineapple chunks into a high power blender or food processor. Add the lime juice and spices. Process until completely smooth, scraping down the sides of the machine as necessary. Serve right away for a slushy, soft-serve consistency, otherwise, spoon the mixture into a loaf pan and put in the freezer to firm up, at least 4 hours. Scoop and enjoy, garnished with fresh mint and a sprinkle of chile powder.