Blend the pineapple and the juice in a blender or dump the chunks or crushed pineapple straight into a Creami pint.
Do not go over the max fill line, and smooth the top so it's even, and sit the pint on a level spot in the freezer. Freeze 24 hours.
Take the lid off the pint, and place it into the outer bowl base.
Put the creamizer blade into the outer lid.
Snap on the outer lid to the outer bowl until it locks.
Then place that straight into the Creami with the handle point toward the front. Turn to the right and the plstform will rise and the contianer will lock in.
If it isn't locked in, you will not be able to turn it on.
Click the on button, and spin on sorbet.
If it's crumbly, add a few tablespoons of nondairy milk and spin again using the respin button.
Depending on how cold your freezer is, you may have to re-spin again.
Video
Notes
Feel free to add some vanilla extract or a teaspoon of real rum for flavoring.If your can of pineapple in juice doesn't fill up the pint, add non-dairy milk to reach the max fill line.