Caramelized Pineapple Sorbet 6 Steps
Preheat oven to 425 degrees Fahrenheit.
Remove skin and cut pineapple into medium pieces, each piece should be completely yellow with no dark skin or "eyes" at all.
In a bowl mix sugar, cinnamon and pineapple until pineapple is coated.
Pour pineapple and any excess sugar mix onto a parchment lined baking sheet and spread out so that no pieces are touching. Bake for 6 minutes then remove and let cool for 10 minutes. Once cooled, put the tray into freezer ensuring that the pieces of pineapple are still not touching.
Once the pineapple is completely frozen (about 1 hour), place pineapple pieces in food processor. Add lime juice and blend for about 2 minutes, scraping down the sides as needed. Run a spatula along the frozen blend to test for chunks then continue to blend.
After 3-5 minutes of blending the mix should be completely smooth. Transfer the mixture into an airtight container using a spatula to smooth out the top (as if you are icing a cake). Freeze until ready to eat.