Prep Time: 15 min
Total Time: 1-2 hours
Servings: 8
Chiquita Pineapple Freezes
Enjoy a frozen treat.


    • 8 pieces fresh Chiquita® pineapple, (approximately 3”x1”)
    • 1/4 cup pineapple juice
    • 3/4 cup shredded coconut, toasted


To toast coconut: Place wax paper on cookie sheet. Lay coconut out flat. Bake at 350 degrees for 2-4 minutes, until desired color is achieved.

Line a second cookie sheet with wax paper. Insert wooden skewer into narrow end of each piece of pineapple. Dip pineapple into juice, then roll in coconut, coating completely. Place on cookie sheet. Cover and freeze 1-2 hours, or until firm. Let stand 5-10 minutes before serving.

Tip to create the perfect pop-size pineapple wedge: Lay the pineapple down, cut off the stalk, and cut into half. Cut into quarters. Trim core and bottom from each quarter. Cut into eighths. Trim skin from each eighth. Cut each spear in half lengthwise.
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12/14/2016 2:29:03 PM
Looks soooo delisss. Can't wait to try?
2/4/2016 3:24:07 AM
How do cut them up to eat??
lauren ferrara dupuis
12/28/2015 11:26:57 AM
How long will these keep in the freezer? I was hoping to keep these on hand for frozen desserts instead of ice cream/popsicles.
8/2/2014 6:17:12 PM
My grandkids Gona love it!!! Thank you
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