Cut fresh pineapple into chunks and freeze them in a single layer for at least 4 to 6 hours until fully solid.

Let the frozen pineapple sit at room temperature for 2 to 3 minutes before blending to slightly soften.

Add the frozen pineapple chunks into a blender or food processor, making sure not to overfill.

Add sugar and lemon juice. Pour in 2 tablespoons of water to help start blending.

Blend in short pulses, stopping to scrape down the sides as needed. The mixture will begin chunky.

Continue blending until smooth and creamy, adding more water one tablespoon at a time only if needed.

Once the texture is thick and similar to soft ice cream, stop blending and check consistency.

Transfer the mixture into a freezer-safe container and spread evenly. Smooth the top lightly.

Cover and freeze for 2 to 3 hours until firm enough to scoop.

Let sit at room temperature for a few minutes before scooping and serving.