Instructions:

 In a food processor, combine Chiquita pineapple chunks, milk, and sugar; pulse until almost smooth, with some chunks of pineapple remaining. Pour half the mixture into a medium bowl. Pulse remaining mixture in food processor until completely smooth, then add to mixture in bowl. Divide evenly among eight 3-ounce plastic or paper cups, and insert wooden sticks. Freeze until solid, at least 4 hours.

Tip to make pineapple chunks:
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.
Slice lengthwise into wedges.