ADD boiling water to jelly powder in medium bowl; stir 2 min. until completely dissolved. Stir in rum. Add enough ice to reserved pineapple liquid to measure 3/4 cup. Add to jelly; stir until slightly thickened. Remove any unmelted ice.
REFRIGERATE 15 min. or until jelly is thickened. Stir in pineapple. Pour into 6 paper or plastic cups. Freeze 1 hour.
INSERT wooden pop stick or plastic spoon in centre of each cup. Freeze 3 hours or until firm. Remove pops from cups before serving.
