3cupspineapple chunkscut ¾-inch in size and frozen solid
Add half of the frozen pineapple chunks plus half of the yogurt to a large food processor (or a high-powered blender). Process for several minutes until the mixture becomes smooth and creamy, scraping down the sides of the bowl as necessary. Scoop the mixture into a separate container and repeat the steps with the remaining ingredients.
Serve immediately for a frozen yogurt/soft-serve consistency. You may scoop directly into bowls or cones or transfer to a gallon-sized plastic bag, cut a hole in the corner, and swirl out like a soft-serve dispenser. If the "ice cream" is melting too quickly, you may pop it in the freezer for a few minutes before serving.
Using a bag of frozen pineapple chunks is the quickest way to make this recipe. A 16-ounce bag yields about 3 cups of fruit.
To freeze fresh pineapple cubes, place them in a single layer on a rimmed baking sheet and place in the freezer for at least 4 hours but preferably overnight. Make sure there's not excess pineapple juice on the pan or the cubes will freeze into a solid mass. I also prefer freezing the cubes on top of a piece of foil or parchment paper which makes it easier to release them from the pan later.
When making this recipe, be sure to work quickly or the pineapple will start to thaw and the dessert may become watery.