In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.
In a saucepan, bring the fruit juice, sugar and pineapple to a boil, stirring to melt the sugar. Add the gelatin and stir until it has completely dissolved. To accelerate the freezing process, cool the mixture in an ice bath while stirring.
Pour into a narrow rectangular mould with a capacity of about 750 ml (3 cups) (e.g. terrine mould, aluminum loaf pan, glass pan ...). Cover the mould with three layers of plastic wrap. Make eight equally spaced incisions in the plastic wrap with the tip of a knife and insert the sticks in the preparation. Freeze for 6 hours.
Dip the mould in warm water and run the blade of a knife around the jelly. Slice between each stick and serve.
If you use fresh pineapple, let it simmer for an additional minute, because it contains enzymes that prevent gelatin to set.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.