Place the pineapple chunks in a blender and add the bruised mint leaves.
Blend until the mixture is smooth and fragrant, about 30 seconds, watching for a vibrant yellow color and specks of green from the mint.
Add honey (or your preferred sweetener), lemon juice, and water to the blender, then blend again until well combined.
Taste the mixture and adjust sweetness if needed by adding a little more honey, blending briefly to incorporate.
Pour the mixture through a fine sieve into a bowl to strain out any mint leaf bits for a smooth texture.
Divide the strained liquid evenly into the popsicle molds, leaving about half an inch at the top for expansion.
Insert the wooden sticks into each mold, then carefully place the molds in the freezer.
Freeze the popsicles for at least 4 hours or overnight until fully solidified and firm.
To serve, run warm water over the outside of each mold for 10 seconds to loosen the popsicles, then gently pull them out.
Enjoy immediately, or store leftovers in a sealed container in the freezer for up to a month.