Drain the pineapple, save and set aside two tablespoons of juice.
Add pineapple, lemon juice, lime juice, sugar and the two tablespoons pineapple juice to the blender.
Blend until smooth and frothy. See picture (scrape the sides to get all the pineapple blended)
Freeze the pineapple mixture for 1 to 2 hours or until slushy.
Whip the heavy cream and three tablespoons sugar.
Add the slushy pineapple to the whipped cream and stir until smooth.
Return to the freezer until frozen about an hour.