Place the sugar and water into a medium saucepan, and heat over medium heat.
Cook until the sugar is completely dissolved. Remove from heat, and transfer to the refrigerator to cool completely, about 1 hour.
Place the pineapple chunks into a blender, then pour in the simple syrup.
Process until the ingredients are smooth and well blended.
Transfer to an ice cream maker.
Churn according to the manufacturer directions.
Scoop the sorbet into a freezer safe container. Freeze for 6-8 hours.
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