Gather your equipment: popsicle molds, a blender, and a knife.
Use a sharp knife to cut the fresh pineapple into small chunks, about 2 cups worth. Place the pineapple pieces into your blender.
Add a handful of fresh mint leaves to the blender, along with 2 tablespoons of honey and the juice of a freshly squeezed lime.
Pour in a quarter cup of cold water or pineapple juice to help with blending and achieve a smooth consistency.
Secure the lid on the blender and blend everything until the mixture is smooth and vibrant yellow, with tiny flecks of green from the mint. This takes about 30 seconds.
Check the texture; if it’s too thick, add a splash more water or pineapple juice and blend again briefly.
Pour the mixture into your popsicle molds, filling each about three-quarters full to allow space for expansion.
Insert the sticks into each mold and place them upright in the freezer. Freeze for at least 4 hours or overnight for best results.
Once frozen solid, briefly run warm water over the outside of each mold for 5 seconds to loosen the popsicles.
Gently pull the popsicles from the molds. They should come out easily with a satisfying, firm texture and bright color.
Serve immediately for a cool, tropical treat, or store in an airtight container in the freezer for up to a month. Let sit at room temperature for 2 minutes before enjoying if frozen solid.