In a small blender (such as a magic bullet) add pineapple and 1 tablespoon water. Beat until smooth, adding additional water if necessary to create a pineapple pulp. Pour half of mixture equally into each Popsicle mold. Reserve the remaining pulp in an airtight container in the fridge.

Place a Popsicle stick into the mold and freeze for 2 hours. To freeze on an angle, simply prop up the mold in the freezer, making sure the pulp is angled in the mold. Double check your Popsicle sticks to make sure they aren't moving as well.

Puree strawberries in a small blender and divide equally into each of the 4 Popsicle molds, pouring directly on top of the pineapple pulp. Freeze for 2 hours on the same propped up angle as previously.

Add remaining reserved pineapple pulp to the mold and freeze for 4 hours.

To remove from mold, run under hot water for about 15-30 seconds and gently pull the Popsicle stick to remove it from the mold.

Enjoy immediately or store in a sealed container or bag in the freezer until ready to eat.

Makes 4.