Add frozen pineapple chunks, almond milk, and Greek yogurt into the blender. Blend on high until smooth and thick, stopping to scrape down the sides if needed.

Add honey or a sugar substitute, plus vanilla extract if desired. Blend again and taste to adjust sweetness.

Transfer the mixture to a freezer-safe container, smoothing the top with a spatula. Cover and freeze for 2-3 hours or until firm.

Scoop the pineapple ice cream into bowls or cones. If too hard, let it sit for a few minutes before serving.