Its been so hot here lately (90s and HUMID) and I’ve been a bit desperate to cool down seeing as the average daytime temperature in my non-air conditioned cinder-block fortress is 81°. No big deal, right? So here’s another experiment with my new ice pop trays. So far I’ve made Roasted Banana and Avocado, so I figured I might as well keep going down the path of weird flavors with Spicy Pineapple. Besides, I couldn’t say no to the gorgeous picture of bright yellow pineapple and red chiles in my Paletas cookbook.
I know it sounds weird, but these are pretty delicious. If you don’t like spicy foods, ignore this post completely and check out one of my other ice pop recipes because these pops have a definite kick. I really am enjoying the heat mixed with the sweet pineapple, especially since its all frozen together (which is also a weird sensation, usually spicy food is warm, not frozen).
So step out of your comfort zone and give these summer treats a try! Enjoy!
- 1 c. water
- 1/2 c. sugar
- 1 small Serrano or jalapeno pepper, split lengthwise
- 1 ripe pineapple, peeled
- 2 TBS freshly squeezed lime juice
- 1 to 2 tsp. ground chiles (piquin, guajillo, or arbol)
- 1/2 tsp. salt
- 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 diced pineapple with the chile and salt and set aside. Put the coarsely chopped pineapple in a blender or food processor, pour in the syrup, lime juice, and blend until smooth.
- Divide the blended mixture among the molds, 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 ice pop stick.
- If using conventional molds, snap on the lid and freeze until solid, about 5 hours. If using glasses or other unconventional 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, the pour into the molds and follow the manufacturer’s instructions.