Pineapple-Lime Popsicles

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pineapple lime pops2

I have been getting more and more requests for coconut-free recipes, so this one is for you guys — fresh pineapple lime popsicles! If you haven’t tried making pops at home before, they are fun and addictive. The only thing you need is a mold (I use this one) and some food-grade popsicle sticks. Definitely a worthy investment for making simple summer treats while staying on the Autoimmune Protocol!

5.0 from 1 reviews
Pineapple-Lime Popsicles
Prep time
Cook time
Total time
Serves: 8-10
  1. Combine the pineapple, lime juice and sea salt in a blender and blend on high for a minute, to thoroughly mix.
  2. Fill your popsicle molds with the mixture, making sure to leave a little space at the top of each one to give them some room to expand as they freeze.
  3. I like to let them freeze for 20-30 minutes before putting the popsicle sticks in so that they don't fall all of the way in as they set.
  4. Give them 6 hours or so in the freezer. Makes 8-10 popsicles.
The pulp always seems to separate from the pineapple and lime juice when I make these, but I still think they taste great and love keeping it. If you want, you can substitute 2½ cups of pineapple juice for the fresh pineapple and they will be more uniform.



About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


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