Roasted Pineapple Five Spice Sorbet

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.

My thoughts:

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.


  1. This must be so refreshing and delicious! I love pineapple–and have also noticed the lower prices lately. That’s a good thing!

  2. I’ve never seen sorbet with pineapple chunks. This looks amazing.

  3. This sounds really interesting, and I love finding dessert recipes with no added sugar. Pineapples have been incredibly cheap in Michigan, too, and I just bought one a few hours ago. Unfortunately I already cut that one up for a fruit salad to take to a bbq, but I’ll have to get another one for this!

  4. So refreshing! Perfect for this hot weather.

  5. Looks tasty! Sounds a lot like one I made recently but featuring sweet potatoes as the base and caramelized pineapple as the accent. This will be a great summertime version I will have to try!

  6. That sounds incredible! I rarely do anything with pineapples besides eat them raw, but I’m going to have to do a pineapple recipe now – they’ve been pretty cheap here, too!

  7. This sounds like a fun change of pace. 5-spice is one of my favourite things, and using it in a sorbet will be a treat!

  8. Looks great! I love the spicing in this recipe.

  9. Wow, this pineapple sorbet sounds interesting with the spices in it. Should be very tasty.

  10. Chinese 5-Spice is among my favorite blends. I use it in apple tarts, in a sticky glaze for meat, and in Asian dressings. Thinking about it in pineapple sorbet is making my mouth water. It sounds fantastic!

  11. Is it suppose to be chunky or smooth? Your directions say to puree until smooth but the picture looks very chunky. I want to make this but not sure how exactly to since the picture looks different from directions.

  12. Cassandra, the sorbet is smooth. I did not make a round scoop which must be what is confusing you.

  13. I can’t wait to make this for the next community dinner I cook for our cohousing community! What an exciting combination of flavors. I love your blog!