July 15, 2021 1 min read


  • ¼ cup sugar
  • 1 ½ pounds chopped fresh pineapple
  • 2 teaspoons Inspiced Chile Lime Salt


  1. In a small saucepan set over medium heat, combine ¼ cup water and the sugar. Cook 3-4 minutes, stirring frequently until sugar has dissolved.  Remove pan from the heat and let cool 10-15 minutes.
  2. In a blender, combine the syrup and pineapple. Puree until nearly smooth, leaving small pieces of pineapple chunks.  Pour into ice pop molds and sprinkle with Chile Lime Salt.  Freeze for 6 hours or until solid. 

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