Spicy Pineapple Ice Pops

Step 1: 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.

Step 2: 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.

Step 3: Place the coarsely chopped pineapple in a blender or food processor, pour in the water-sugar syrup, lime juice, and blend until smooth.

Step 4: 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.

Step 5: Freeze until the mixture has a slushy consistency, about 30 minutes. (This will prevent the diced pineapple from sinking to the bottom when added.)

Step 6: 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.

Step 7: 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.

Step 8: 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.