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.

TIPS ~

  • 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
Print
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

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

  • 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 theviewfromgreatisland.com 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

31 Comments

    Leave a Reply

    Please rate this recipe!




  • Reply
    Carolyn
    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
        Carolyn
        June 28, 2021 at 7:12 pm

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

  • 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 ;).

1 2 3

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!