Begin by taking your frozen diced pineapple from the freezer. If using fresh pineapple, chop it into chunks and freeze for at least 6 hours.

In a food processor, place the frozen pineapple and pulse until coarsely chopped, about 30 seconds.

Next, add in the maple syrup and your choice of water or unsweetened pineapple juice to the food processor.

Blend the mixture on high speed for 1-2 minutes until it becomes smooth and creamy, but be careful not to turn it into liquid.

Once blended, taste the mixture and adjust the sweetness with more maple syrup if necessary.

For a soft and scoopable sorbet, serve immediately using a sturdy ice cream scoop.

If you prefer a firmer texture, transfer it to an airtight container and chill in the freezer for about one hour.