Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
In a small bowl, mix together pineapple and powdered sugar, set aside.
In another small bowl, mix together cream cheese, coconut sugar, extract and salt until well combined. Set mixture aside.
Unroll pie crust onto lightly-floured surface, roll out to smooth dough if necessary. Cut circles using a 3 inch biscuit cutter or glass.
To make pie pops, lightly press sticks into the center of half the crust rounds. Fill each of those rounds using 1 teaspoon of the cream cheese mixture, then follow with 1 teaspoon of pineapple. Place the other half of the pie dough circles on top of the filled ones, then use a fork to seal the edges. With a sharp knife, cut a small slit on top of each pie to allow air to escape. Arrange on the parchment-lined baking sheet.
Beat an egg in a small bowl with 1 teaspoon of water. Brush egg wash lightly over the tops of the pies. Sprinkle with coconut sugar. Bake for 15 minutes, or until golden brown.