How to make it
Warm water, sugar and light corn syrup in a small saucepan over medium heat, stirring until the sugar has dissolved. Let cool.
Place pineapple in a blender and add in sugar/corn syrup mixture and salt, blending until well combined. Add in tequila and lime juice and pulse a few times to mix. Season to taste with additional kosher salt. The flavors should be bright.
Transfer sorbet to a container and sprinkle Lee Kum Kee Chiu Chow Style Chili Crisp Oil over top (try to grab more of the solids and less of the oil, if possible). Using a knife, swirl Lee Kum Kee Chiu Chow Style Chili Crisp Oil over top.
Chill in the freezer for three hours or overnight. To serve, scoop sorbet in small bowls and sprinkle with more Lee Kum Kee Chiu Chow Style Chili Crisp Oil, if desired. Enjoy!