Place all ingredients in a food processor and pulse until the pineapple is broken down into smaller pieces. Continue to pulse until the food processor begins to run smoothly, scraping down the sides as needed. Once there are very few pineapple pieces visible, leave the processor on for at least 1 minute to achieve the creamiest consistency possible.
Enjoy immediately for best texture! Alternatively, for a firmer sorbet, transfer to a sealed container and place in the freezer for 2-3 hours, or until ready to serve. If freezing for more than a few hours, remove and thaw for about 10-15 minutes for easy scooping. Keeps in the freezer for up to 2 weeks, but is best when fresh.
*For best flavor, use a pineapple that is sweet and fresh. We like to buy fresh ripe pineapple, chop into cubes, and freeze on a parchment-lined baking sheet. Then transfer to a sealed container to use in smoothies and sorbet. *Nutrition information is a rough estimate calculated with the lesser amount of coconut water and without optional ingredients.