Step 1: Step 1: Peel the pineapple and set it aside.
Step 2: Bring the water and sugar to a boil to make a syrup and leave to cool.
Step 3: Cut the pineapple into large pieces and blend it, gradually adding the syrup, and place it in a dish in the freezer for 3 hours.
Step 4: Blend the still frozen sorbet again and put it back in the freezer for another 3 hours. 

The Chef’s special touch: 

You can repeat the mixing operation twice more to get a smoother sorbet. You can also add a little coconut milk for more creaminess.