Two 20-ounce cans tropical fruit, such as pineapple, packed in its own juice (for a granita texture) or in light syrup (for a sorbet texture)
Wash and dry the cans. Freeze unopened cans for at least 12 hours or until solidly frozen. (Unopened cans may be stored in freezer until ready for use.)
When ready, remove cans from freezer and open both ends over a cutting board, pushing the fruit out of the can with a wooden spoon.
Coarsely chop fruit and place in blender or food processor. Process until smooth.
Serve immediately, softly frozen, or pack in an airtight container and freeze for 2 hours, until frozen solid.
Using a melon baller, scoop out sorbet and serve in a parfait glass or ice cream bowl. Garnish with slices of fresh fruit.