5 cups cubed fresh pineapple (one whole pineapple)
6 oz pineapple juice
3 tablespoons lime juice
1/2 tablespoon Chinese Five Spice Powder
Preheat oven to 375. Place the pineapple in a single layer on a lined baking sheet. Bake for 30 minutes or until the pieces look caramelized. Cool. Place in a blender with the five spice powder, lime and pineapple juice. Pulse until smooth. Pour into a ice cream maker. Churn according to product directions until frozen. For a more firm texture, freeze up to 4 hours before serving.
It must be pineapple season in Hawaii because all of the local stores have had really large, juicy whole pineapples for about half their usual price. As a result, I think I have eaten more pineapple in the last couple of weeks than I think I have over the course of my entire life. I had bought two pineapples for a recipe and ended up only using one so this left me with a rapidly ripening pineapple without a destiny. So I chopped it up and tossed it in the Vita-Mix where it promptly became frothy. I was tempted to drink it as is but resisted the urge and instead froze it. I am glad I did, the sorbet was one of the best I’ve ever had. I had actually thought about making the same flavor but as ice cream but I think it was better served in sorbet, the caramelize pineapple flavor really shines.