1. Blend the Pineapple: In a blender, combine the pineapple chunks and coconut milk. Blend until smooth, about 2-3 minutes. The mixture should be creamy and free of chunks.
2. Add Sweetness and Flavor: Add the sugar, lime juice, and salt to the blender. Blend again for 1 minute until everything is well incorporated. If you’re opting for the rum, add it now.
3. Chill the Mixture: Pour the mixture into a shallow dish and cover. Refrigerate for at least 2 hours, allowing the flavors to meld and the mixture to cool completely.
4. Freeze the Sorbet: Transfer the chilled mixture to your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes until the sorbet reaches a soft-serve consistency.
5. Final Freeze: For a firmer texture, transfer the sorbet to an airtight container and freeze for an additional 2 hours.

Remember, the key to a good sorbet is patience. Letting the mixture chill adequately before churning ensures a smooth, creamy texture. And don’t worry if the kids (or you!) sneak a taste before it’s fully frozen—it’s just part of the home cooking charm.