Spicy Pineapple Slush

Use a glass baking dish to freeze the mixture; a metal pan can give the slush an off flavor. If you'd like a spicier slush, leave the seeds in the jalapeño and dip the rims of the glasses in water, then in ancho chile powder.

Yield: Serves 4 (serving size: 2/3 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 0.0%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.3g
  • Carbohydrate: 34.4g
  • Fiber: 1.5g
  • Cholesterol: 1mg
  • Iron: 1mg
  • Sodium: 84mg
  • Calcium: 36mg

Ingredients

  • 1 1/4 cups pineapple juice
  • 1 teaspoon chopped seeded jalapeño pepper
  • 2 1/4 cups fresh pineapple chunks
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 1 tablespoon fat-free sweetened condensed milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon ancho chile powder

Preparation

  1. 1. Bring pineapple juice to a boil. Add jalapeño pepper; cover, reduce heat, and simmer 5 minutes. Strain pineapple mixture through a sieve into a bowl; discard solids. Let cool 25 minutes.
  2. 2. Place strained pineapple juice, pineapple chunks, and next 5 ingredients (through milk) in a blender; process until smooth.
  3. 3. Pour mixture into an 8-inch square glass or ceramic baking dish. Cover and freeze 3 hours or until mixture is slushy, removing from freezer and scraping entire mixture with a fork every 30 minutes.
  4. 4. Spoon pineapple mixture into 4 glasses. Serve immediately.
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