I’m kicking off the unofficial start of summer with a whole week of new popsicle recipes, tips, and useful links. 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 these pineapple jalapeño popsicles made with unexpected savory ingredients. We’re getting into more creative territory today so watch out — nothing’s off limits!
These Pineapple Jalapeño 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 jalapeño 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.
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.
Now, here comes the really great thing about these pops — you can add rum to them for a mind-blowing poptail!
I left the sliced jalapeño 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
- 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!
- If you want a real thrill, substitute finely minced habanero peppers for the jalapeños. (Just be sure to warn people first!)
- 1-2 jalapeno peppers
- 3 cups pineapple juice, fresh or canned.
- 3 Tbsp dark rum (optional)
- 1 small (or 1/2 large) pineapple
- 1 -2 jalapeno peppers
- 3 Tbsp dark rum (optional)
- 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.
- 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.
- 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.
- Slice or dice the peppers, and stir into the puree, along with the rum, if using.
- Fill the molds, adjusting the position of the pepper slices, if necessary.
- For either version, cover the mold with foil and insert the sticks.
- Freeze until solid, 4-5 hours or overnight.
- 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.
- Store in plastic baggies in the freezer.
Don’t forget to pin these Pineapple Jalapeño Popsicles!
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