Add frozen pineapple chunks to food processor and pulse until crumbly.

Slowly add in coconut milk, starting with ¼ cup and adding more as necessary, and pulse until smooth.

Either serve immediately, or transfer pineapple ice cream to a parchment-lined loaf pan and freeze for 2-3 hours.

To serve, remove from freezer and let sit at room temperature for 5 minutes before scooping and enjoying.