No Churn Pineapple Chile Sorbet ~ just a few healthy ingredients and a blender make a uniquely refreshing sorbet ~ the flavor inspiration comes straight from the fruit carts of Mexico. It’s gluten free, fat free, and so healthy. Serve this sweet and spicy frozen treat on a warm night and wait for the raves!
Fyi ~ this pineapple chile sorbet isn’t for the non-adventurous, the spice is pronounced…although I suppose you could tone it down if you like. If you’re a purist, pineapple on its own makes an amazing sorbet, just freeze the cut fruit and puree it, no need for sugar, or anything else. Personally I think the combination of the fiery spice and the frozen sorbet is not to be missed.
Pineapples are the new bananas when it comes to “nice cream”.
If you’ve always passed by the display of whole pineapples in the supermarket, take another look, they’re so easy to use, and so versatile. Search PINEAPPLE in my search bar, above, and you’ll find lots of good ways to use them. I’ve dabbled before with combining the sweetness of the fruit with heat. My SALMON WITH PINEAPPLE JALAPENO SALSA is one of the best summer meals anywhere. And we love our hot pepper jams and jellies here, so of course I made a uniquely wonderful a PINEAPPLE HABANERO JAM.
Pineapple is an incredibly healthy food ~ it’s low calorie, immune boosting, and full of vitamins, minerals, and antioxidants. In fact, there are unique health properties in pineapples that you can’t find in any other food ~ one great reason to stock up!
BROMELAIN:
- This protein-digesting enzyme is found only in pineapple. It has lots of health benefits, such as reducing the risk of cancer, helping wounds heal, and improving gut health. Bromelain is a meat tenderizer, too, so use pineapple juice in your marinades!
- Bromelain reduces mucus and phlegm built up in the respiratory tracts and sinus cavities, and this, along with pineapple’s high Vitamin C content, and anti-inflammatory properties, is why my PINEAPPLE COUGH SYRUP really works!
Don’t let whole pineapples scare you, they’re easy to cut, and I demonstrate it in my video for PINEAPPLE JALAPENO SALSA, below. The important takeaway is ~ USE THE CORE. Just slice right through the pineapple, and use it all, the core is the most nutritious part and is completely edible. In this video I’m making salsa, so I’m chopping the pineapple very finely, but for this sorbet you don’t need to do that, you’ll just need to chop it in chunks that your blender or food processor can handle.
Now that hopefully I’ve intrigued you about combining pineapple with spicy peppers, would you believe I’ve even made PINEAPPLE JALAPENO POPSICLES? Check then out!
No Churn Pineapple Chile Sorbet
Ingredients
- 1 pineapple
- 1 lime, juiced
- 1 tsp chipotle chile powder
- 1/2 tsp cayenne powder, omit for less heat
Instructions
- Line a baking sheet with parchment paper, foil, or a silicone mat.
- Slice off the leafy top from the pineapple. Use a sharp knife to slice away the outer peel. Slice the pineapple into 1 inch slices, core and all. Chop the slices into bite sized pieces.
- Arrange the pineapple on the baking sheet. Freeze for 2 hours, or until frozen solid.
- Put the frozen pineapple chunks into a high power blender or food processor. Add the lime juice and spices. Process until completely smooth, scraping down the sides of the machine as necessary.
- Serve right away for a slushy, soft-serve consistency, otherwise, spoon the mixture into a loaf pan and put in the freezer to firm up, at least 4 hours.
- Scoop and enjoy, garnished with fresh mint and a sprinkle of chile powder.
Nutrition
Notes:
- Yes it’s hot, but the heat comes primarily from the cayenne pepper, leave it out and you should be fine if you don’t like things super spicy.
- I know someone will ask, if you do this with canned pineapples, and here’s the thing, you MIGHT be able to get away with canned (if you buy the fruit packed in juice, and drain well,) but…why? Fresh are always available, and this is a very healthy dessert, so I say go all the way and get all the benefits and flavor from fresh pineapple.
- Absolutely freeze this up in popsicle molds!
- Lots of different fruit can be made into easy and healthy sorbet ~ try this Srawberry sorbet, it’s made with a touch of Grand Marnier! My unique GUAVA SORBETÂ and my TANGERINE SORBET are made with just one ingredient!
Don’t forget to pin this no churn chile pineapple sorbet!
I love the sound of pineapple sorbet with a little heat thrown in – this is a must try!
Looove this… and I just did this for a sherbet… (!! Pineapple on the brain !!). BUT, next time I’ll freeze it solo! Love this idea and the hint of spice! Thannk you for sharing, Sue! 😀
oh, this sounds too good to pass
I am grabbing a pineapple soon!
I think you’ll love this one Sally 🙂
Made it last night! It is surprisingly smooth, hard to believe it is mainly pineapple and nothing else. Phil was not too fond of the pepper undertone, wants me to make a “virgin” version without it. I liked it the way it was – I omitted the cayenne, but the chipotle heat was enough for me. I am curious to see the texture of the leftover, now that it is in the freezer for a while
great recipe! I might add some coconut flakes to the mixture after blending – could be a nice addition… I think
The virgin version is great, I’ve made it. And I like the idea of coconut, maybe even some coconut cream?
fast fingers, slow brain – I wanted to add I made once a cantaloupe sorbet with cayenne pepper and it was very very nice. Indeed the heat is subtle, it adds just a little something something, so I’m looking forward to trying this pineapple version
I hadn’t thought of cantaloupe, Sally, but that sounds really good. My dad always put salt and lime on his melon!
I am so intrigued by this spicy/sweet/fruity combination 🙂 I’ll definitely be trying this one this Summer!
Me too, Jennifer, I’ve been playing with it a lot lately, it just makes things a little more interesting!
Mmm, I love sorbets and the flavor profile of this one is so tempting. Great idea!
Loving everything pineapple Sue and this sorbet looks amazing, love the sweet and spicy flavors going on here. Your the Queen of great food.
Haha, thanks Cheri, I’ll take that title :)))
making it again this weekend! will let you know
Oh yay, I love the quick feedback on this Sally!
Thanks for this summer inspiration. Going to make it this week and report back:-)
Please do Lynn ~ let me know what you think about the heat level, too!
Oh my goodness, I cannot wait to try this recipe! Spicy and sweet is a terrific combination. You are crazy creative Sue – and pineapple must be amazing in a sorbet – and no sugar too! Brilliant. Pinning and sharing 🙂
This was an unexpected idea that came to me when I was going to do a plain pineapple sorbet, Tricia, and I’m so happy with the results 🙂 Have a great weekend…
That’s like how I made my mango ice cream :-)) Love the pairing with chile here, Sue.
There are so many different fruits that you can do this with, it’s an awesome trick, and so calorie friendly. I’ll try mango next, Angie…do you spice it, too?