1 cup sugar
4 cups minced
1. Bring sugar and 1 cup water to a boil in a 1-qt. saucepan and stir until sugar dissolves. Transfer mixture to a bowl and refrigerate until chilled.
2. Put the chilled mixture and half of the pineapple into a blender; purée. Set a fine sieve over a bowl and strain puréed pineapple mixture, discarding solids. Stir the remaining pineapple into the mixture and pour into eight 3-oz. ice-pop molds (go to www.centralchef.com for a source).
3. Transfer molds to the freezer and freeze until slushy, about 1 hour. Insert a Popsicle stick into each mold and freeze until pops are solid, about 3 hours more. To release ice pops from molds, run the bottom of the molds briefly under warm water.
MAKES 8 ICE POPS