This Easy 5-Ingredient Pineapple Chicharrones Sorbet is light and refreshing, and sweet with a little heat. Fresh pineapple, light coconut milk, sugar and a hint of jalapeño are churned to a perfectly light consistency and topped with a crispy, spicy crackling crumble. I’m pretty excited about this recipe! If you’re looking to serve a dessert at your next Football watch party that’s bright, bold and a little different, this is the one.
Southern Recipe Small Batch Pineapple and Ancho Chile Pork Rinds lend a sweet, savory and spicy crunch to this tropical, chilled dessert – aka, the “wow” factor.
Jump to RecipeTable of Contents
What’s a Chicharrón?
I’ve always loved the sound of words and chicharrones (chee-charr-own-es) was one of those words that just rolled off the tongue playfully. Even as an adult, I still love the sound of those double “RRs” in the Spanish language. The fact that chicharrones were not a particularly mainstream food where I grew up made these crunchy snacks feel all the more special to me – like I had a delicious secret that only a few others were privy to.
Growing up with a Mexican-American father and Italian-American mother, I had the good fortune of being exposed to a lot of different types of foods. Although I grew up first knowing these tasty snacks as chicharrones, they are also known by another name – pork rinds. And even though they are a common snack in Central and South America, pork rinds are enjoyed around the world.
So what is a pork rind exactly? Simply stated, they are a crunchy, protein-packed snack typically made from pig skin or pork belly. And if they are Southern Recipe Small Batch pork rinds, they are light as air and seasoned to perfection!
Special thanks to Southern Recipe Small Batch for providing the Pineapple Ancho Chile Pork Rinds featured in this post.
Pineapple Ancho Chile Pork Rinds bring unique flavor and crunch to this Easy 5-Ingredient Pineapple Chicharrones Sorbet
Packed with fresh pineapple and light coconut milk, this sorbet recipe is like a lovely piña colada with a kick. I love a good ice cream, but my taste buds usually gravitate to the lighter, fruit-forward flavors of sorbets – especially in the dog days of summer. I also love anything that blends sweet with a little heat and salty savory notes. The spicy crunch of these Pineapple Ancho Pork Rinds is such a fun compliment to the cool, smooth texture of the sorbet. If you’re looking for a dessert that’s a little different, this recipe for Easy 5-Ingredient Pineapple Chicharrones Sorbet ticks all the right boxes.
Celebrating Pork Rind Appreciation Day with a little help from Southern Recipe Small Batch
In keeping with my promise to you to only recommend products I have personally used, I’m pleased to help “kick off” celebrating Pork Rind Appreciation Day with a little help from the best (and official) pork rind of Pork Rind Appreciation Day – Southern Recipe Small Batch!
Not only is Southern Recipe Small Batch a tried and true snack for game day – but for everyday snacking and yes, meal innovation, too!
I was very excited to receive a box assortment of their Small Batch flavors to sample and play with in the kitchen. Each was as delicious as the next.
For everyday snacking, the Sea Salt and Cracked Black Pepper and the Spicy Dill flavors emerged as my favorites. The Pasilla Chili Cheese and Korean Kimchee BBQ had me dreaming up pork bowls and keto-friendly crunchy crumb coatings for chicken tenders, but the Pineapple Ancho Chile Pork Rinds became my instant favorite. I found the slightly sweet, spicy kick absolutely addictive, and I couldn’t shake the urge to incorporate them into a pineapple-based dessert somehow.
I love the gourmet flavors of the Southern Recipe Small Batch line. Not only are they delicious, they’re also keto friendly! These tasty pork rinds are:
- High in protein
- Low-carb
- Half the fat and calories of potato chips
- And 7 grams of collagen
Bold, delicious flavors and guilt-free, keto-friendly snacking? Honestly, what’s not to love?
No ice cream maker? No problem. Do this instead.
Even if you don’t have an ice cream maker, you can still make this Easy 5-Ingredient Pineapple Chicharrones Sorbet at home. You just need to make a few small adjustments.
Follow steps 2-3 as directed below and then skip to step 6. Instead of using an ice cream maker, once the sorbet mixture is fully blended, immediately place it in a container in the freezer to chill. Every 30 minutes, give the sorbet a quick stir with a spatula and return it to the freezer. Repeat the process 3 more times. Allow the sorbet to rest a minimum of 8 hours (overnight is best) before serving.
The ice cream mixer incorporates air into the sorbet as it churns – delivering a lighter, creamier texture. You’ll lose a little volume when freezing and stirring by hand, and the sorbet will take longer to firm up, but it will still taste just as delicious!
I hope you give this recipe a try. It really is a fun and delicious, conversation-starter kind of recipe. Enjoy!
Easy 5-Ingredient Pineapple Chicharrones Sorbet
Course: DessertCuisine: Mexican AmericanDifficulty: Easy10
1/2 cups10
minutes25
minutes8
hoursThis recipe will yield 10 1/2 cup servings.
Ingredients
3 cups pineapple chunks, peeled and core removed (frozen is fine, but fresh is better).
1 cup white granulated sugar
3/4 cup light coconut milk, unsweetened
1 1/2 Tbsp. minced jalapeño pepper (pith and seeds removed).
1 cup crushed Southern Recipe Small Batch Pineapple and Ancho Chile Pork Rinds for topping the sorbet.
10 additional whole pieces for garnish.
Directions
- Prep your ice cream maker
- Prepare your ice cream maker according to manufacturer’s instructions.
- Prepare the sorbet
- In large capacity food processor or blender, pulverize the pineapple and sugar together until a smooth slush forms. Scrape down the sides of the container and move the fruit around to ensure it is completely smooth. If using frozen fruit, this could take 5 – 7 minutes.
- Slowly add the coconut milk until it is completely incorporated. The mixture will be quite slushy at this point.
- Place the sorbet mixture in the ice cream maker and churn for 25-30 minutes. At roughly the 20 minute mark, add the jalapeño and finish churning to incorporate. Remove the sorbet from the ice cream maker and chill for at least 2 hours before serving.
- When ready to serve, garnish with crush pork rinds and a large piece for added flair.
- No ice cream maker? No problem. Do this instead.
- Follow steps 2-3 as directed. Add the jalapeños.
- Once the sorbet is fully blended, place the mixture in a container in the freezer to chill. Every 30 minutes, give the mixture a quick stir with a spatula and return it to the freezer. Repeat the process 3-4 more times. Allow the sorbet to rest overnight before serving.
- For garnishing and serving the sorbet
- Sprinkle 1-2 Tbsp. of crushed pork rinds on top of one serving of sorbet. Top with one large pork rind piece. Serve immediately.
Notes
- Want to cut down on the spice? When preparing the jalapeños, remove the seeds and white pith. This is where the heat resides. Rinse the peppers in cold water to wash away the residual oils that carry the heat. What remains is the flavor of the pepper without the heat.
