1/3cuprumoptional (coconut rum is a great option!)
If you want to keep some larger pineapple chunks, reserve approximately 1/4 cup of diced pineapple. Finely chop the remaining pineapple (or use crushed).
Combine all of the ingredients in a small bowl.
Fill each popsicle mold until there is approximately 1/4 to 1/2 inch gap at the top.
Insert the popsicle sticks into the center of each mold.
Freeze the popsicles until completely set, at least 4 hours.
To remove from the mold, run hot water over the outside of the popsicle molds. Wiggle the sticks until you can pull the popsicles out. Only run under hot water briefly each time to prevent melting as much as possible.
I used this popsicle mold.This recipe fills 10 popsicles, 3 oz each. Different molds may have a different size and require more or less ingredients.It is best to not increase the rum past 1/2 cup because the higher alcohol content will make it difficult to freeze. The rum is completely optional.If using rum, there will only be around 1/2 of an ounce of rum in each poptail.Find more of our popsicle recipes here!TIP: Want some pineapple chunks right on the edge showing like in these pictures? Instead of trying to time when you push the pineapple into a semi frozen popsicle so they float, get them in place ahead of time! Rinse the popsicle mold with water, stand it on its short end, and place pineapple pieces in each mold against the side which is now flat. Freeze on its side so they stick when upright, and when frozen in place, fill the popsicle molds with the mixture.