Golden Pineapple Granita

Using a large sharp knife, cut off the bottom stem end and the green top crown of the pineapple. Stand the pineapple on one end; cut off the peel in strips by slicing from top to bottom. If desired, make narrow wedge-shape grooves into the pineapple to remove as many "eyes" as possible. With the peeled pineapple standing on one end, cut it into four pieces by cutting from top to bottom. Cut the fruit away from the core on each piece; discard core. Chop pineapple.

Place chopped pineapple in a blender or food processor; add lime juice and honey. Cover and blend or process about 2 minutes or until completely smooth. Press through a strainer. (You should have about 1-2/3 cups of strained fruit juice mixture.)

Pour juice mixture into a shallow baking dish. Freeze for at least 4 hours or until firm. Break frozen mixture into large chunks. Transfer frozen chunks to a chilled large bowl. Beat with an electric mixer on low to medium speed until smooth but not melted. Return mixture to baking dish. Cover and freeze for at least 3 hours or until firm.

To serve, let stand at room temperature for 5 minutes. Scoop into chilled dessert dishes. If desired, top with lime peel and/or wedges.