- 1 x 825 g can Rhodes Pineapple Pieces in Light Syrup
- 160 ml (⅔ C) milk
- 65 ml (¼ C) sugar
- Place the Rhodes Pineapple Pieces with the syrup, milk and sugar in a blender and pulse until almost smooth, with a few chunks of pineapple remaining.
- Pour half the mixture into a bowl and blend the remaining mixture until completely smooth.
- Combine the 2 mixtures and divide evenly into 8 ice-lolly moulds, insert wooden sticks and freeze overnight, or until solid.