Chop the leafy top from the pineapple. Slice off the skin. Chop the pineapple into small chunks. Halve the chilli and flick out the seeds. Roughly chop it. Zest the lemon. Slice the white pith from the lemon and discard it.
Put the pineapple chunks, chilli, lemon zest and flesh into the blender. Add a few ice cubes and pour in 330ml almond milk. Blend till smooth and totally tropical.