Skip to main content
Epicurious
Cookbooks

Norma and Irma Paz’s Pineapple-Chile Ice Pops

Recipe information

  • Yield

    10 popsicles

Ingredients

1 medium ripe pineapple, peeled and cored
1/2 cup fresh lime juice
4 pinches fine salt
2 cups sugar
10 pinches chile de árbol powder or cayenne pepper, or to taste

Preparation

  1. Step 1

    Puree the pineapple with an immersion blender or in a food processor, but keep some texture to it. Stir in the lime juice, salt, and sugar by hand until dissolved. Add the chile powder. Fill 3-ounce molds and freeze the popsicles for at least 24 hours and up to 2 days.

    Step 2

    Dip the molds in lukewarm water to loosen the ice pops, and then pull them out.

Bobby Flay's Throwdown!
TagsPopsicleFrozen DessertDessertPineappleFruitLimeCitrusChile de ÁrbolChileVegetableSnackEasyNo-CookFood ProcessorCookbooks
Read More
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.