6 oz plain yogurt (I used Greek style, but regular, unstrained would do)
20 oz canned pineapple chunks in 100% pineapple juice
Place all ingredients in a blender, pulse until almost smooth. Pour into ice pop molds, leaving a small space at the top so they can expand. Close the molds and freeze until frozen solid, generally 3-5 hours.
Yield: 8-12 ice pops, depending on the size of your mold