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With just two ingredients, this vanilla pineapple popsicles recipe makes sweet and tangy all-fruit ice pops. They’re the perfect healthy, refreshing treat on a hot day!
A while ago when a friend brought me back wood apples from Sri Lanka, she also brought me another sweet treat: pineapple! If you’re a pineapple fan, I highly recommend getting your hands on the Sri Lankan variety. You will be in heaven! It’s the ultimate when it comes to pineapple.
We ate most of the pineapple from my friend as-is; cut into sweet, juicy cubes there is no better dessert. But she gave us four huge pineapples! They had to be used up sooner than we were able to eat our way through them. I knew I needed to make something involving pineapple to help use it up.
All-fruit popsicles came to mind! They have always been a favorite of mine (I almost lived off of them my freshman year of undgrad), and I knew a homemade pineapple version would be killer.
The stars must have been aligned because when the super sweet Billy of Whit & Vinegar recently invited me to partake in Popsicle Week, I knew these vanilla-laced pineapple popsicles would be perfect.
What is Sri Lankan Pineapple and How is it Different From Hawaiian Pineapple?
If you’ve never had Sri Lankan pineapple, it is surprisingly quite different from Hawaiian pineapple. Fresh, ripe Sri Lankan pineapple is sweeter and has a deeper pineapple flavor than Hawaiian pineapple.
Sri Lankan pineapple still has the pleasant sweet/sour taste that Hawaiian pineapple has, but with less of a tart tang and more of a sweet, natural concentrated pineapple flavor and a more intense fruity aroma.
The color of Sri Lankan pineapple is also different from that of Hawaiian pineapple. Sri Lankan pineapple has a deep golden-orangish color, differing quite a bit from the yellow interior of its Hawaiian counterpart. My pictures do not do justice to the beautiful color of this pineapple!
It’s cliche I know, but in a word, Sri Lankan pineapple tastes and looks like sunshine.
These pops are incredible, both delicious and refreshing. If you’re looking for a healthy treat with no added sugar to chill out with in the heat this summer (or the kiddos are!), give this popsicle recipe a try!
Pineapple Popsicles Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
If you want, you can literally just toss the pineapple into a blender, puree it up, and freeze it as popsicles. Especially if you have Sri Lankan pineapple, which is so incredibly sweet that it doesn’t need any sweetener added. Here I accented the flavor of pineapple just a little bit by adding a touch of vanilla bean paste and a pinch of sea salt.
- Fresh peeled, cubed, and cored pineapple – About 4 cups cubed. For the most intense flavor, use Sri Lankan pineapple if you can find it.
- Vanilla bean paste – Or vanilla extract.
- Sea salt – This is optional, but recommended. Just a little pinch of sea salt intensifies the pineapple’s flavor.
TIP: If You’re Using Hawaiian Pineapple Instead of Sri Lankan Pineapple
I recommend tasting the pureed pineapple to see if it needs a little honey (or your sweetener of choice) for balance before freezing the pops.
Instructions: How to Make All Fruit Pops or Fruit Bars (With Pineapple or Any Fruit!)
- Puree. Add all ingredients to a blender or food processor and process until smooth, scraping down the sides and tamping down the fruit as necessary.
- Fill. Spoon the pineapple mixture into popsicle molds, making sure not to fill the molds over the “fill” line, since liquid expands as it freezes. (My molds are 2 1/2 oz/75 ml and I got exactly 7 popsicles.) Gently tap the mold a couple times on a hard surface to help any air bubbles escape, then insert the sticks.
- Freeze. Transfer to the freezer and freeze completely, about 3 to 4 hours, depending on the size of your popsicles and how cold your freezer is. (TIP: To easily unmold the popsicles, dip the plastic bottoms in warm water and they should slide right out.)
- Wrap and store. Once unmolded, wrap each popsicle individually in plastic wrap and store in the freezer.
Storage
Either unmold each pop and wrap it in plastic wrap, or leave the popsicles in their molds. Store them this way in a zip-top bag (or airtight container) in the freezer for up to 1 month.
Tips For the Best Homemade Popsicles
- Don’t Overfill: When filling the molds, make sure not to fill them over the “fill” line, since liquid expands as it freezes.
- To Unmold: To easily unmold the popsicles, dip the bottoms in warm water and they should slide right out.
- Customize It: To make it your own, you can add flavor enhancers, such as a splash of vanilla (or another extract), a pinch of salt, a sprinkle of citrus zest, etc. Additionally, I recommend tasting your fruit before freezing to see if it needs a little sweetener, such as honey, maple syrup, sugar, or stevia.
Frequently Asked Questions
Yes! I like the way you think. If you’re a fan of piña coladas, add 1 cup of coconut milk and 2 tablespoons of honey to the mix. Taste it and add more sweetener if desired before pouring the mixture into the molds and freezing. (And if you’re making this for adults only, add a generous splash of rum if you like!)
Absolutely, the cherry pineapple flavor combo is delicious! Either fresh cherries (de-stemmed, pitted, and halved) or maraschino cherries (de-stemmed and halved) are a great addition here.
More Fruity Popsicles to Make
- Red White and Blue Popsicles (aka Firecracker Popsicles or Bomb Pops)
- Strawberry Watermelon Popsicles
- Blueberry Lemon Popsicles
- Roasted Plum Rosé Popsicles with Cardamom
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Vanilla Pineapple Popsicles Recipe
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Equipment
Ingredients
- 1 pound fresh pineapple peeled, cubed, and cored (about 4 cups cubed pineapple)
- 1/2 teaspoon vanilla bean paste (optional)
- 1 pinch sea salt (optional)
Instructions
- Puree. Add all ingredients to a blender or food processor and process until smooth, scraping down the sides and tamping down the fruit as necessary.
- Fill. Spoon the pineapple mixture into popsicle molds, making sure not to fill the molds over the “fill” line, since liquid expands as it freezes. (My molds are 2 1/2 oz/75 ml and I got exactly 7 popsicles.) Gently tap the mold a couple times on a hard surface to help any air bubbles escape, then insert the sticks.
- Freeze. Transfer to the freezer and freeze completely, about 3 to 4 hours, depending on the size of your popsicles and how cold your freezer is. (TIP: To easily unmold the popsicles, dip the plastic bottoms in warm water and they should slide right out.)
- Wrap and store. Once unmolded, wrap each popsicle individually in plastic wrap and store in the freezer.
Notes
- Don’t Overfill: When filling the molds, make sure not to fill them over the “fill” line, since liquid expands as it freezes.
- To Unmold: To easily unmold the popsicles, dip the bottoms in warm water and they should slide right out.
- Storage: Either unmold each pop and wrap it in plastic wrap, or leave the popsicles in their molds. Store them this way in a zip-top bag (or airtight container) in the freezer for up to 1 month.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on June 25, 2014 and updated on July 16, 2026.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
where would I get popsicle molds like the ones in your pictures
Patricia, It’s called “Prepworks by Progressive Freezer Pop Maker” and I got it on Amazon. I did a quick search and it looks like it’s still available there for purchase!
I LOVE the simplicity of these pops!! They look sooooo yummy.
I love that there’s no added sugar in these pops, what a great summer treat!
I. LOVE. PINEAPPLE. And! I. LOVE. POPSICLES. Which I think, mathematically speaking, at least, means I might love YOU. Yep, pretty sure that’s #spoton. :)
Hi Faith, it’s blazing hot here in Los Angeles, and these popsicles would certainly cool us off. I love the combo of vanilla and pineapple!
Oh my gosh… pineapple popsicles?! Yum!
Nommmmmmmmmmmmmmmm! I for real need to make these. I love pineapple, but Josh adores it! Love hearing about the differences between Hawaiian vs. Sri Lankan pineapple
Refreshing and exquisite!
Cheers,
Rosa