Peel and core the pineapple-easiest way to do this is to cut off the top and bottom, stand the pineapple up on your cutting board and slice the skin off. Then cut each side off of the core, this will leave the core by itself which you can throw away.

Roughly chop up the remaining pineapple, place in the processor and process for about 1 minute until no large chunks remain.

Pour in the coconut water and mix until combined.

Add the mixture to your ice cream maker bowl (bowl should be frozen, make sure you have it in the freezer for about 12 hours or longer to completely freeze).

Churn for about 20-30 minutes or until desired consistency is achieved. The pineapple mixture will turn a lighter color and seem creamier as it churns.

Serve immediately and enjoy! If you decide to place into the freezer to save for later, set out onto the counter to defrost for about 10 minutes prior to scooping out.