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Easy Ninja Creami Pineapple Sorbet

This Ninja Creami pineapple sorbet is a simple frozen dessert made with canned pineapple tidbits, a squeeze of lime juice, and a little splash of coconut milk for a smooth, scoopable texture. I make this one all the time when I want something sweet but light, and let me tell ya, it always hits the spot!
Prep Time5 minutes
Cook Time1 day
Total Time1 day 5 minutes
Course: Dessert, Snack
Cuisine: American
Diet: Gluten Free
Keyword: ninja creami pineapple sorbet, pineapple ninja creami
Method: Freezer
Servings: 1 serving
Author: Ashley McCrary

Equipment

Ingredients

  • 15.25 oz can pineapple tidbits in 100% juice
  • 1 tbsp lime juice
  • 1-2 tbsp coconut or milk of choice if needed (see instructions)
  • optional: hot honey and tajin seasoning

Instructions

  • Combine the ingredients: Add the pineapple with its juice to your Ninja Creami pint. Make sure you don’t go past the max fill line. If there isn’t enough liquid to cover the pineapple, add a splash of water so the pineapple is fully covered.
  • Freeze: Place the pint on a flat, even surface in your freezer and freeze for about 24 hours until completely solid.
  • Spin: Insert the frozen pint into the machine and select the Sorbet setting.
  • Adjust if needed: If the texture looks a little icy or crumbly on the sides, scrape them down, add 1–2 tablespoons of milk, and run one more re-spin until smooth and creamy.

Notes

  • Use pineapple in 100% juice, not drained fruit. The liquid is what helps the blade to process the base evenly.
  • If the texture looks crumbly after the first spin, don’t panic! Fruit sorbets often look crumbly at first. A small splash of milk or coconut milk brings it together into a creamy, scoopable sorbet, just like you would with this high protein pumpkin ice cream!
  • If the top freezes unevenly or domed, gently flatten it before placing it in the machine. This helps the blade catch evenly on the first spin.
  • If you’re adding the optional honey and Tajin, make sure you add them AFTER freezing and re-spinning. Mixing them in before freezing can affect how the base freezes and spins.
  • The pint needs about 24 hours to freeze completely, so plan ahead before serving. If you have any leftovers, smooth them out, cover the pint, and return it to the freezer. 
  • When ready to eat again, re-spin the frozen sorbet. If it looks dry or icy, add a small splash of milk and re-spin until it loosens back up!

Nutrition

Calories: 293kcal | Carbohydrates: 69g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 7mg | Potassium: 587mg | Fiber: 6g | Sugar: 62g | Vitamin A: 224IU | Vitamin C: 45mg | Calcium: 74mg | Iron: 2mg