Pineapple Sorbet

In a saucepan, combine water and glucose. Heat the mixture over medium heat until it reaches 40°C (104°F). In a separate bowl, whisk together dextrose and sorbet stabilizer. Gradually add the dry mixture to the heated syrup, whisking constantly until fully dissolved. Continue heating the mixture until it reaches 85°C (185°F). Remove the saucepan from heat, add the pineapple and blend it until it is completely smooth. Refrigerate overnight or for at least 8 hours. Pour the mixture through a sieve into an ice cream machine. Once the sorbet has reached the desired consistency, keep it in the freezer until ready to serve.