Best Pineapple Pops Recipes

PINEAPPLE-COCONUT ICE POPS

Steps:

• Combine pineapple, yogurt, coconut milk, and vanilla in a blender and blend until smooth. Pour into ice pop molds and freeze until completely frozen, 4 to 6 hours.

COCONUT-MANGO-PINEAPPLE ICE POPS

Steps:

• Whisk together coconut milk and mango pulp in a 4-cup measuring cup. Add enough pineapple juice to make 4 cups. Mix again.
• Pour into popsicle molds and freeze until solid, at least 4 hours.

COCONUT PINEAPPLE POPS

Steps:

• In a blender, combine milk, pineapple, pineapple juice and extract; cover and process until smooth. Pour into a bowl; whisk in pudding mix for 2 minutes. , Pour 1/4 cup into each mold or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

PINEAPPLE POPS

Steps:

• In a food processor, combine pineapple chunks, milk, and sugar; pulse until almost smooth, with some chunks of pineapple remaining.
• Pour half the mixture into a medium bowl (or a glass measuring cup for easy pouring). Pulse remaining mixture until completely smooth; add to mixture in bowl.
• Divide evenly among eight 3-ounce molds or paper cups, and insert wooden sticks. Freeze until solid, at least 4 hours or up to 2 weeks (cover with plastic wrap).

MANGO PINEAPPLE ICE POPS

Steps:

• Place Reddi-wip, juice, mango, pineapple, sugar and coconut extract in blender container. Blend mixture until smooth.
• Pour mixture into popsicle molds. Cover; insert sticks. Freeze at least 8 hours or overnight. Remove from molds. Serve immediately.

PINEAPPLE ICE POPS

Steps:

• In a bowl, combine the buttermilk, pineapple, sugar, vanilla and salt; mix well. Pour about 1/3 cup into each cup or mold; insert sticks into cups or top molds with holders. Freeze until solid.

FROZEN PINEAPPLE-KIWI POPS

Steps:

• Place pineapple, 1/2 cup water and 4 teaspoons sugar in a food processor; pulse until combined. Divide among cups. Top cups with foil and insert sticks through foil. Freeze until firm, about 2 hours., Place kiwi and remaining water and sugar in food processor; pulse until combined. Spoon over pineapple layer. Freeze, covered, until firm.

BEEF POPS WITH PINEAPPLE AND PARSLEY SAUCE

Steps:

• For the Parsley Sauce: In the bowl of a food processor, blend together the parsley, garlic, vinegar, chili flakes, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. With the machine running, gradually add the olive oil until incorporated. Place half of the mixture in a medium bowl. Place the remaining mixture in a small serving bowl. Cover with plastic wrap and refrigerate until ready to serve.
• For the Beef Pops: Place the beef in the medium bowl with the parsley sauce. Toss well until the beef is coated with the mixture. Cover and refrigerate for 3 hours.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Thread the skewers starting with a piece of pineapple, then a cube of beef. Repeat with another piece of pineapple and another cube of beef. Continue with the remaining skewers. Grill the skewers for 2 to 3 minutes each side (for medium rare) or until desired doneness. Season with salt and pepper.
• To serve, arrange the Beef Pops on a serving platter. Drizzle with the remaining reserved Parsley Sauce or serve the sauce on the side as a condiment.

PINEAPPLE POPS

Steps:

• Drain the can of crushed pineapple so all the juice runs out.
• Put all the ingredients in a medium-sized bowl and mix them together.
• Spoon the mixture into the paper cups. Fill them almost to the top.
• Stretch a small piece of plastic wrap across the top of each cup.
• Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
• Put the cups in the freezer until the mixture is frozen solid.
• Remove the plastic wrap and peel away the paper cup and enjoy.

PINEAPPLE ROSEMARY ICE POPS RECIPE BY TASTY

Steps:

• Make the simple syrup: In a small saucepan, combine the sugar, rosemary, and water. Bring to a boil over medium-high heat. Once boiling, cook for 2-3 minutes, until the sugar has dissolved and the rosemary is fragrant. Remove from the heat.
• Strain the herb syrup through a fine-mesh sieve set over a blender. Add the pineapple and lemon juice. Blend on high speed until smooth.
• Divide the mixture between 6 ice pop molds. Freeze until solid, at least 6 hours.
• Enjoy!

PERFECT PINEAPPLE POPS

Steps:

• Drain the can of crushed pineapple so all the juice runs out.
• Put all the ingredients in a medium-sized bowl and mix them together.
• Spoon the mixture into the paper cups. Fill them almost to the top.
• Stretch a small piece of plastic wrap across the top of each cup.
• Using the Popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
• Put the cups in the freezer until the mixture is frozen solid.
• Remove the plastic wrap and peel away the paper cup. You'll have pineapple pops to eat and share!
• If you like, you can make this recipe using plastic Popsicle molds instead of the paper cups and Popsicle sticks. I always have such a hard time getting them out the holders though.

HONEYDEW AND PINEAPPLE POPS

Steps:

• Blend pineapple and honeydew in a blender or food processor until smooth; add lemon juice, honey and salt and pulse to combine.
• Pour mixture into ice cube trays or ice pop molds and freeze until frozen through, 4 to 5 hours.

PINEAPPLE, GINGER AND CILANTRO ICE POPS

Steps:

• Cut the cilantro stems from the cilantro leaves. Finely chop the stems and roots in a food processor. Transfer to a fine-mesh sieve set over a small bowl. Press on the solids to extract the juices. Discard the solids. Measure 1 tablespoon cilantro juice and place in a large measuring cup.
• Using a Microplane or fine grater, grate the ginger into the sieve set over the bowl. Press on the solids to extract the juices. Measure out 1 teaspoon ginger juice and stir it, along with the pineapple juice, into the cilantro juice. Pour into ice-pop molds and freeze.

BEEF POPS WITH PINEAPPLE AND PARSLEY SAUCE

Steps:

• Watch how to make this recipe
• For the Parsley Sauce: In the bowl of a food processor, blend together the parsley, garlic, vinegar, chili flakes, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. With the machine running, gradually add the olive oil until incorporated. Place half of the mixture in a medium bowl. Place the remaining mixture in a small serving bowl. Cover with plastic wrap and refrigerate until ready to serve.For the Beef Pops: Place the beef in the medium bowl with the parsley sauce. Toss well until the beef is coated with the mixture. Cover and refrigerate for 3 hours.Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Thread the skewers starting with a piece of pineapple, then a cube of beef. Repeat with another piece of pineapple and another cube of beef. Continue with the remaining skewers. Grill the skewers for 2 to 3 minutes each side (for medium rare) or until desired doneness. Season with salt and pepper.To serve, arrange the Beef Pops on a serving platter. Drizzle with the remaining reserved Parsley Sauce or serve the sauce on the side as a condiment.

FEATURED RECIPE: PERFECT PINEAPPLE POPS

Steps:

• 1. Drain the can of crushed pineapple so all the juice runs out. 2. Put all the ingredients in the bowl and mix together. 3. Spoon the mixture into the paper cups. Fill them almost to the top. 4. Stretch a small piece of plastic wrap across the top of each cup. 5. Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup. 6. Put the cups in the freezer until the mixture is frozen solid. 7. Remove the plastic wrap and peel away the paper cup. You'll have pineapple pops to eat and share!

PINEAPPLE POPS

Steps:

• In a food processor, combine pineapple with milk and sugar; pulse until almost smooth, with some chunks of pineapple remaining.
• Pour half the mixture into a medium bowl (or a glass measuring cup for easy pouring). Pulse remaining mixture until completely smooth; add to mixture in bowl.
• Divide among eight 3-ounce ice pop molds or paper cups. Insert wooden sticks, and freeze until solid, about 4 hours (or up to 1 week). To remove, dip bottom of molds in warm water 2 to 3 seconds.
• Nutrition Information
• (Per Serving)
• Calories: 58
• Fat: 0.4g (0.2g Saturated Fat)
• Protein: 0.6g
• Carbohydrates: 14.1g
• Fiber: 0.8g