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, 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!

Photograph of pineapple jalapeno popsicles laying on top of popsicle molds.

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.

Photograph of pineapple jalapeno popsicle

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.

Photograph of pineapple jalapeno popsicles in molds.

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!

Photograph of pineapple jalapeno popsicles laying on a tray.

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.

Photograph of measuring cup with pineapple juice and sliced jalapenos for pineapple jalapeno popsicles

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

Photograph of pineapple jalapeno popsicles laying on a white tray.

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

Photograph of pineapple jalapeno popsicles on a silver tray.


  • 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!)

Pineapple Jalapeno Popsicles 10
3.67 from 6 votes

Pineapple Jalapeno Popsicles

These Pineapple Jalapeño popsicles unique and delicious!  The  icy cold - sweetness of the pineapple hits your tongue at the same moment the heat of the jalapeño kicks in.
Course Dessert
Cuisine American
Prep Time 10 minutes
Yield 10 popsicles
Author Sue Moran


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


  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


Don’t forget to pin these Pineapple Jalapeño Popsicles!

Pineapple Jalapeño popsicles pin


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


You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    June 27, 2021 at 12:29 pm

    5 stars
    Sue, I love pineapple (can’t get enough of it), but not too crazy about Jalapenos. I know I could make these with just the pineapple (maybe with some rum), but I was wondering if you had any substitution suggestions for the jalapenos. Maybe a fruit?

    • Reply
      Sue Moran
      June 27, 2021 at 5:06 pm

      Hmmm, you could add lime juice, it would go nicely with the rum. But if you’re looking for something visual, maybe strawberries?

      • Reply
        June 28, 2021 at 7:12 pm

        M-m-m, thanks, Sue. I am going to give the strawberries a try!

  • Reply
    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
      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
    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
    [email protected] 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 |
    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
      May 30, 2014 at 7:35 am

      Good point.

  • Reply
    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
    May 29, 2014 at 9:08 pm

    Wow! these keep getting better and better!

  • Reply
    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
      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
    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
      May 29, 2014 at 1:38 pm

      Sounds like a new inspiration for a popsicle Padma!

    • Reply
      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
    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
    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
    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
    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
    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.

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!


You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!