Ingredients
2 cans pineapple pieces - separate juice and pineapple
1/2 habañero pepper, seeds and stem removed - finely chopped
2 cups pineapple juice from cans
2 cups sugar

Instructions
Combine pineapple juice, habañero, and sugar in a 2-quart saucepan over medium-high heat and bring to a boil, stirring often. When sugar melts remove from the heat, and allow to cool slightly. Add pineapple and thoroughly process in a food processor. Chill thoroughly (2 hours in the freezer should do it) and freeze in an ice cream maker.