Spicy Pineapple Ice Pops
July 25, 2019
"The spiciness in these ice pops comes from a chile-infused syrup and chunks of fresh pineapple tossed with ground chilies, so they have different layers of flavor and spiciness. Mixing fruit and chilies are often found together in Mexico and it's quite common; chilies sprinkled over fresh fruits, lollipops, shaved ice, ice cream, ice-pops, etc."
- Serving Size: 1 (86.4 g)
- Calories 64.8
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 148.5 mg
- Total Carbohydrate - 17.1 g
- Dietary Fiber - 1.2 g
- Sugars - 14.6 g
- Protein - 0.4 g
- Calcium - 10.3 mg
- Iron - 0.2 mg
- Vitamin C - 11.4 mg
- Thiamin - 0 mg
Step by Step Method
Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the serrano, lower the heat, and simmer for 5 minutes. Let cool to room temperature. Strain through a fine-mesh sieve.
Finely dice 1 1/2 cups of the pineapple and coarsely chop the rest. Mix the finely diced pineapple with the chile and salt and set aside.
Place the coarsely chopped pineapple in a blender or food processor, pour in the water-sugar syrup, lime juice, and blend until smooth.
Divide the blended mixture among the mold, leaving enough room for the diced pineapple. If using conventional molds, don't snap on the lids yet.
Freeze until the mixture has a slushy consistency, about 30 minutes. (This will prevent the diced pineapple from sinking to the bottom when added.)
Drop the diced pineapple into the ice pops, dividing it evenly among the molds. If it floats, push it down with a small spoon or an ice pop stick.
If using conventional molds; snap on the lid and freeze until solid, about 5 hours. if using glasses or unconventional molds (whose size is sufficient to make molds), freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 - 4 hours.
If using an instant ice pop maker, mix the diced pineapple in with the blended mixture, then pour into the molds and follow the manufacturer's instructions.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the pineapple, look for one that is ripe and has a sweet aroma.
- Choose the type of chilies according to your desired level of spiciness.
- Instead of serrano pepper, substitute jalapeno pepper. This substitution will reduce the spiciness of the ice pops while still providing a bit of heat.
- Instead of ground chilies, substitute cayenne pepper. This substitution will add a smokier flavor to the ice pops, while still providing a bit of heat.
Mango-Chili Ice Pops Replace the pineapple with 2 cups of diced mango and reduce the amount of ground chilies to 1/2 teaspoon. Follow the same instructions as the original recipe.
Chile Lime Corn: This classic Mexican side dish is a perfect accompaniment to the Spicy Pineapple Ice Pops. The sweetness of the corn pairs well with the spicy pops, and the zesty lime adds an extra layer of flavor. Plus, the corn provides a nice contrast to the cold, creamy pops.
Cilantro Lime Rice: This light and flavorful rice dish is the perfect complement to the Spicy Pineapple Ice Pops. The bright and zesty flavors of the cilantro and lime pair nicely with the sweet and spicy pops, while the fluffy rice provides a nice contrast to the cold, creamy pops.
Q: How long do the Spicy Pineapple Ice Pops need to freeze?
A: Depending on the type of mold used, the Spicy Pineapple Ice Pops need to freeze for 5 hours if using conventional molds, 3-4 hours if using glasses or unconventional molds, and follow the manufacturer's instructions if using an instant ice pop maker.
Q: What type of pineapple should be used for the Spicy Pineapple Ice Pops?
A: For best results, use fresh, ripe pineapple for the Spicy Pineapple Ice Pops. Canned pineapple should be avoided as it can cause a grainy texture.
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Fun Fact 1: The combination of chiles and pineapple is a popular Mexican treat, often served as a topping on shaved ice, ice cream, and other desserts. It was famously served by Frida Kahlo, the iconic Mexican artist and feminist, at her dinner parties.
Fun Fact 2: Pineapple ice pops have been around since the early 1900s, when ice cream shops in the United States began serving them as a refreshing summer treat. They quickly became a popular treat throughout the country.