Chop the leafy top from the pineapple. Carve away the skin. Chop the pineapple into small chunks. Halve the chilli and flick out the seeds. Roughly chop it. Zest the lime. Slice the white pith from the lime and discard it.
Put the pineapple chunks, chilli, lime zest and flesh into the blender. Add a cupful of ice and pour in the almond milk. Blend till smooth and totally tropical.