Pineapple Jalapeno Popsicles

Pineapple Jalapeno Popsicles 10

3popspopsicle week textI’m kicking off the unofficial start of summer with a whole week of new popsicle recipes, tips, useful links, and DAILY GIVEAWAYS. Homemade popsicles are so incredibly versatile I need an entire week to explore all the reasons why you NEED these in your life this summer. I’m dedicating each day this week to a different kind of popsicle, and today it’s popsicles made with unexpected savory ingredients.  We’re getting into more creative territory today so watch out — nothing’s off limits!   Don’t forget to leave a comment at the end of any or all of the week’s posts to be automatically entered to win a different giveaway every day! (details below)

Pineapple Jalapeno Popsicles

These Pineapple Jalapeno popsicles are the easiest of all to make and they are really really wonderful.  You have to taste them to believe them.  The  icy cold – sweetness of the pineapple hits your tongue at the same moment the heat of the jalapeno kicks in.  The hotter the day the better for these zippy pops.  Your brow should sweat and the sticky pineapple juice should drip down your fingers.  It’s an experience not to be missed.

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I loved these so much I made them two ways—  once with fresh, pureed pineapple, and the second time I just used canned pineapple juice.  Guess what?  They were both equally great, so if you prefer the convenience of ready made juice, go for it!   As you can imagine, the juice pops were a little lighter, and had a firmer, more ice-pop texture, whereas the whole fruit version had a zingier pineapple flavor, and a more full-bodied texture.  Oh, and I also tried these with a shot of rum in the mix, that’s optional but highly recommended!

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I left the sliced jalapeno whole in both my batches, but I think when I make these again I will try processing or finely mincing the peppers and blend them into the pineapple.  You can do it either way.

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Now, here comes the really great thing about these pops — you can add rum to them for a mind-blowing poptail!

Pineapple Jalapeno Popsicles

Yield: makes 10 popsicles

Ingredients

    for juice pops
  • 1-2 jalapeno peppers
  • 3 cups pineapple juice, fresh or canned.
  • 3 Tbsp dark rum (optional)
    for whole fruit pops
  • 1 small (or 1/2 large) pineapple
  • 1 -2 jalapeno peppers
  • 3 Tbsp dark rum (optional)

Instructions

  1. FOR THE JUICE POPS: trim the tops off the peppers and thinly slice them. If you don't want a lot of heat, remove the seeds. Mix them with the juice and the rum, if using. Alternatively, you can finely chop the peppers and mix them with the juice before filling your mold.
  2. If you are using the sliced peppers, they can sometimes float to the top. If you want them dispersed throughout the pop it helps to freeze half the juice and peppers first, then add the rest.
  3. FOR THE WHOLE FRUIT POPS: remove the rind and core from the pineapple, Give it a rough chop and puree it in a food processor. You will need about 3 cups.
  4. Slice or dice the peppers, and stir into the puree, along with the rum, if using.
  5. Fill the molds, adjusting the position of the pepper slices, if necessary.
  6. For either version, cover the mold with foil and insert the sticks.
  7. Freeze until solid, 4-5 hours or overnight.
  8. To unmold the pops, fill your sink with hot tap water. Immerse the mold up to, but not over, the top edge for 15 seconds. If the pops don't slice out easily, immerse for a few more seconds.
  9. Store in plastic baggies in the freezer.
http://theviewfromgreatisland.com/pineapple-jalapeno-popsicles/

Pineapple Jalapeno Popsicles 8

popsicle

Hot peppers like jalapenos are notoriously variable…sometimes they’re hot, sometimes they’re not, it just depends on the individual pepper.  If you remove the seeds and pith from the peppers they will be less hot.  If you like things really spicy, remember that the heat will be somewhat muted by the sweetness of the pineapple and the cold of the pop, so don’t be afraid to load up on the peppers, seeds and all!

popsicle

  If you want a real thrill, substitute finely minced habanero peppers for the jalapenos. (Just be sure to warn people first!)

 

 

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TODAY’S GIVEAWAY!

LEAVE A COMMENT BELOW and I’ll automatically enter you to win a copy of Palets: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas.  This book will get you in the south of the border mood for making the super refreshing fruity popsicles Mexico is famous for.

GIVEAWAY HAS ENDED

Pineapple Jalapeno Popsicles 5

 For tons more popsicle inspiration, follow my POPSICLE  PINTEREST BOARD

And here are a few of my favorite savory popsicles from other blogs (if I missed your favorite, link it up in the comments!) —

Avocado Popsicles from Crazy for Crust

Mango Chili Lime Paletas from Pineapple and Coconut

Blueberry Kale Pops from oh my veggies

Roasted Sweet Corn Popsicles from Kiran Tarun

Sweet and Salty Celery Popsicles from Cooking Stoned

Pumpkin Pie Pops from TVFGI

 

30 Comments

  • Reply
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  • Reply
    Mary
    June 6, 2014 at 6:14 am

    Got my Norpro mold, fresh pineapple and jalapeños. But DH bought a little bottle of regular rum…instead of dark rum…so.. BTW:, I like the cayenne pepper idea too. So the adventure begins!

    • Reply
      Mary
      June 7, 2014 at 4:20 pm

      What a divine flavor combination adding cayenne and sea salt to the puréed mixture (used fresh pineapple, rum and one whole jalapeño)…enjoying this marvelous treat now!!

  • Reply
    Marilyn
    May 31, 2014 at 5:22 pm

    The ultimate taste sensation.

  • Reply
    Laura (Tutti Dolci)
    May 31, 2014 at 3:26 pm

    The jalapeño in these pops is so unexpected, I love! And bring on that shot of rum ;).

  • Reply
    Abbe@This is How I Cook
    May 30, 2014 at 11:20 am

    Love these. If they were in the paletas cart, I’d pull over and do a complete stop!

  • Reply
    Jean | DelightfulRepast.com
    May 30, 2014 at 6:35 am

    I feel refreshed just looking at these gorgeous little popsicles! I think I’d go with the slices of jalapeno rather than chopping them up because then people who didn’t want to eat it could easily pick out the slices as they went along.

    • Reply
      Sue
      May 30, 2014 at 7:35 am

      Good point.

  • Reply
    Mary
    May 30, 2014 at 3:58 am

    What Popsicle mold do you use? Would love to make these for my friend’s husband. We had Habanero infused Margaritas, at Dinner last week,and they were divine. I know he would love these!! Thanks !

  • Reply
    cheri
    May 29, 2014 at 9:08 pm

    Wow! these keep getting better and better!

  • Reply
    Jennifer
    May 29, 2014 at 7:46 pm

    What a pretty Popsicle! I must admit that I would never have thought to try this combination for a Popsicle but Iove these flavors in salsa, so you’ve peaked my curiosity and I’m anxious to try them.

  • Reply
    Shari Kelley
    May 29, 2014 at 4:58 pm

    What a unique popsicle! I love the green and yellow color combination.

  • Reply
    Amy @ Elephant Eats
    May 29, 2014 at 1:40 pm

    Loving your popsicle week because I’m a frozen dessert lover myself…I can only imagine how many popsicles I’m going to be eating this summer while 8 months pregnant ;) These sound so good. Is the jalapeno really spicy??

    • Reply
      Sue
      May 29, 2014 at 1:52 pm

      The jalapeno wasn’t super spicy, and I have a theory that jalapeno peppers in general are being bred to be a bit less hot. Also the cold temperature and the sweetness of the pineapple tempers the heat. You can always de-seed the peppers for a milder result.

  • Reply
    PADMA
    May 29, 2014 at 1:36 pm

    I am from India and I grew up eating pineapple with sea salt and cayenne pepper sprinkled on them.
    These popsicles are reminiscent of that taste. yummm! Can’t wait to try these at home.

    • Reply
      Sue
      May 29, 2014 at 1:38 pm

      Sounds like a new inspiration for a popsicle Padma!

    • Reply
      Mary
      June 7, 2014 at 4:16 pm

      Padma: I added sea salt and cayenne pepper to my puréed fresh pineapple, rum and jalapeño (I used the whole jalapeño) mixture…it is a divine flavor combination! Thanks for the inspiration…from now on I will be sprinkling sea salt and cayenne on my fresh pineapple!! So glad I read all the comments under the recipe!!

  • Reply
    Lauri
    May 29, 2014 at 11:54 am

    Pineapple Popsicle perfection!

  • Reply
    Sandy Headtke
    May 29, 2014 at 11:14 am

    Who would have thought to put jalapeño in a popsicle, can’t wait to try it. With the rum of course!

  • Reply
    Neecy
    May 29, 2014 at 11:08 am

    Your flavor combinations are so creative. And the colors are wonderful.

  • Reply
    Jen Jen
    May 29, 2014 at 10:32 am

    These sound very interesting. I definitely need to wrangle myself a Popsicle mold with all these recipes you’re coming up with!

  • Reply
    Matt Robinson
    May 29, 2014 at 9:51 am

    One of the greatest popsicle ideas ever. Love this!!!

  • Reply
    clare
    May 29, 2014 at 9:40 am

    Wow, these look amazing! I love the colors–so beautiful!

  • Reply
    Linda romer
    May 29, 2014 at 9:40 am

    Wow there are things in these pops I would have never thought of before. Looks like fun to try.

  • Reply
    Joanne
    May 29, 2014 at 9:36 am

    I know my son will love these! Will make his a batch for a Father’s Day present!

  • Reply
    Kristie P
    May 29, 2014 at 9:32 am

    Dang, these sound delish!!

  • Reply
    Dana
    May 29, 2014 at 9:25 am

    wow I want!

  • Reply
    Tricia @ Saving room for dessert
    May 29, 2014 at 9:19 am

    Love it – you are rocking the popsicle world! So creative and absolutely beautiful. Great week of wonderful frozen treats :)

  • Reply
    Louise @ INGREDIENTS
    May 29, 2014 at 8:35 am

    Yikes, I don’t know if I’d be brave enough to try these – I have definitely never had a spicy popsicle before! But they look gorgeous, and perfect for blazing hot summer days.

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