Paletas de Piña (Pineapple Popsicles)

Cut the pinepple into bite sized pieces (about the size of a quarter)

Cover in sugar, mix, and let it sit (macerate) for 30 minutes.

After 30 minutes, the pineapples will soften and release juices, making a pool of syrup at the bottom.

Pour into a blender, add water or pineapple juice, and blend until very smooth. *If using chamoy and/or tajin, you can either mix it in now or layer it in the next step to see swirly designs in your paletas. I recommend anywhere between 2-4 tbsp of chamoy, and 1 tbsp of tajin.

Pour the mixture into a clean popsicle mold, push in popsicle sticks, and freeze for at least 8 hours.*If using tajin and/or chamoy, you can layer it into the popsicle mold while pouring in the the pineapple mixture, alternating the ingredients 3-4 times. Then use a popsicle stick to gently swirl it around. This option is better than the previous one if you want to see a little bit of a swirly design in your paleta.

For easy release, you can place the mold in warm water for 20 seconds, or use a popsicle stick to push down the sides of the paletas to loosen.

I recommend eating these within the first 2 weeks, but they can last much longer with a vacuum sealer and popsicle baggies. Keep in mind the longer they stay in the freezer, the more ice crystals will form!