Mexican Pineapple Pops – a delicious recipe with pineapple juice, lime juice, kosher salt, sugar, red chile flakes, pineapple. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a small bowl, whisk together pineapple juice, 3/4 cup water, the lime juice, salt, and sugar until sugar dissolves. Stir in chile flakes. Pour seasoned juice into a spouted measuring cup, then into 8 (1/4 cup) popsicle molds* to fill each by two-thirds (before each pour, stir liquid to distribute chile flakes). Add enough pineapple to each so liquid rises to the fill line.
2
Freeze pops until slushy (don't insert sticks yet), about 2 hours. With a chopstick, stir up fruit and chile flakes to distribute evenly. Insert sticks and freeze pops until solid, at least 4 hours more.
3
To remove popsicles from molds, either let sit at room temperature 5 minutes or run under warm water 10 to 15 seconds.
4
*We used 1/4-cup cylindrical molds from Aymuna ($99/8 molds; amazon.com).
5
Make ahead: Up to 2 weeks, frozen.
6
Allow 20 minutes, plus 6 hours to freeze.
112
kcal
Calories
30
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3/4 cup (one 6-oz. can) pineapple juice, 1/3 cup lime juice, Pinch of kosher salt, 3 tablespoons sugar, and more.
Yes, Mexican Pineapple Pops falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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