Combine Chelsea Raw Sugar and water in a saucepan and heat until just boiling and sugar has dissolved. Remove from heat and add mint leaves. Refrigerate until chilled.
Once chilled, remove mint leaves and discard. Add sugar syrup to a blender with the pineapple, lime rind and juice. Process until smooth.
Pour mixture between icy pole molds and freeze upright until frozen. Prior to eating, run under warm water briefly to help remove from the mold.