Heat the sugar and water in a small saucepan over medium high heat just until the sugar dissolves, about 2-3 minutes, to create a simple syrup. Pour into a small bowl to let it cool slightly.
Combine the simple syrup with the coconut milk and pineapple; stir in the vanilla.
Process in an ice cream machine according to manufacturer's directions. Transfer semi-frozen mixture to the freezer to freeze until firm. To serve, let stand on the counter for a few minutes or microwave for a minute to soften the sorbet.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2014/08/creamy-pineapple-coconut-sorbet-dairy-free/