Active Time
10 Mins
Total (including freezing) Time
5 Hours 10 Mins
Yield
Serves 10

How to Make It

Step 1

Combine sugar, water, and jalapeño in a small saucepan. Bring to a boil over high. Reduce heat to medium, and cook, stirring constantly, until sugar dissolves, about 5 minutes. Remove from heat, and cool completely, about 1 hour. Remove jalapeño from syrup, and discard.

Step 2

Process sugar syrup and 2 cups of the pineapple in a blender on high speed until smooth, about 30 seconds. Finely chop remaining 2 cups of pineapple, and fold into mixture in blender.

Step 3

Pour mixture evenly into 10 (2-ounce) plastic ice pop molds. Freeze 1 hour. Insert pop sticks, and freeze until solid, about 3 more hours.

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