Yield: 6 servings

2 1/2 cups pineapple, in 1/2-inch cubes
1 (12 ounce) can cream of coconut
1/2 cup fresh lime juice
1/2 cup fresh orange juice
3 tablespoons dark rum
2 tablespoons Triple Sec

Working in batches, process the pineapple in a food processor for 15 seconds. Transfer to a large bowl. Stir in cream of coconut, lime juice, orange juice, rum and Triple Sec. Cover with plastic wrap and place in freezer overnight.

Working in batches, pulse the frozen mixture in a food processor 10 times, then process until smooth, about 90 seconds. Cover and freeze 2 hours, or until firm.