I haven't tried this yet - just got it from Rachel Ray's magazine but it sounded really good to me (although I'm not sure what star anise pods are).
Sangria on a Stick
1/3 cup sugar
1/4 teaspoon ground ginger
Zest of 1/2 lime
3 cups fresh pineapple chunks (about 1 pound)
2 dried star anise pods
1 1/2 tablespoons white rum
Juice of 2 to 3 oranges (2/3 cup)
2 1/2 cups dry white wine
Heat a nonstick skillet over medium-high heat. In a medium bowl, combine the sugar, ginger and lime zest. Add the pineapple and toss.
Scrape the pineapple into the skillet, add the star anise and cook, without stirring, until the pineapple caramelizes, 5 minutes. Stir in the rum and let the alcohol burn off, about 3 minutes. Remove from the heat and stir in the orange juice, scrapping the bottom of the pan; let cool.
Discard the anise. Puree the fruit mixture in a blender. Stir in the white wine and pour the mixture into ice-pop molds. Freeze until solid - about 4 hours. Makes 12 pops.