Blend the pineapple chunks, coconut cream (or milk), and lemon juice in a blender on high for 30 seconds until smooth and creamy.

Transfer the blended mixture into a freezer-safe container, covering tightly, and freeze for 24 hours.

Once frozen solid, allow it to sit at room temperature for a few minutes, then scoop into the Ninja Creami and process on the 'Sorbet' setting for 1-2 minutes.

Serve immediately in chilled bowls or cups, or refreeze for a firmer texture.