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1
Combine the water and sugar in a small saucepan.
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2
Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved.
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3
Add the serrano, lower the heat, and simmer for 5 minutes.
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4
Let cool to room temperature.
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5
Strain through a fine-mesh sieve.
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6
Finely dice 1 1/2 cups of the pineapple and coarsely chop the rest.
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7
Mixed the diced pineapple with the chile and salt and set aside.
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8
Put the coarsely chopped pineapple in a blender or food processor, pour in the syrup, lime juice, and blend until smooth.
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9
Divide the blended mixture among the molds, leaving enough room for the diced pineapple.
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10
If using conventional molds, dont snap on the lids yet.
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11
Freeze until the mixture has a slushy consistency, about 30 minutes.
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12
(This will prevent the diced pineapple from sinking to the bottom when added.)
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13
Drop the diced pineapple into the ice pops, dividing it evenly among the molds.
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14
If it floats, push it down with a small spoon or an ice pop stick.
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15
If using conventional molds, snap on the lid and freeze until solid, about 5 hours.
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16
If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours.
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17
If using an instant ice pop maker, mix the diced pineapple in with the blended mixture, then pour into the molds and follow the manufacturers instructions.
