Spicy Pineapple Ice Pops – July Kosher Linkup

I love pineapple. When I traveled to Hawaii, I must’ve eaten an entire pineapple for each day I was there. For dessert, in my drinks, stolen off my husband’s plate, wherever I could get pineapple, I would. Of course, you wouldn’t know that from reading our blog, since I don’t think we ever used pineapple in a recipe yet, which is why I chose pineapple for this frozen dessert I will share with you.

When I was thinking of a recipe to write up for the first Kosher Recipe Linkup, I didn’t know what to make. I knew I would use pineapple, but did the mean pina colada ice cream? Or a frozen summery drink? What about pineapple ice cream? I mean, we make tons of ice cream in our kitchens (if you follow our blog, you already know that), so I thought I would make something a little bit more interesting. Then I remembered my Zoku. I haven’t used much of it, but now that summer’s here again, I decided to give it another shot and make some pineapple ice pops.

Last summer, my friend Sarah bought me this book. She saw that I got a Zoku and was excited for me to make all these different kids of paletas, or ice pops. And she thought I might be jealous of all the presents Richie was getting. We looked through the book and drooled over most of the recipes, but since I was stuck with a screaming baby, I didn’t make any. Now that I have a walking (read: stumbling) and talking (he says “banana,” “sock,” and “eye”) toddler, I’m much more available to make frozen treats!

Spicy Pineapple Ice Pops, adapted from Paletas:

Ingredients:

  • 1 pineapple, peeled, cored, and diced into 1/2-inch pieces
  • 3 dried red chilis
  • 1 cup water
  • 1/2 cup sugar
  • 2 tablespoons fresh lime juice
  • 1-2 teaspoons chili powder (taste as you go)

Directions:

1. Combine the water, sugar, and chilis in a small saucepan. Cook over medium-high until all the sugar is dissolved.

2. Lower the heat and let simmer for about 10 minutes. Then, let cool to room temperature.

3. Chop the pineapple and mx it with the chile powder and salt. Set aside.

4. Put the pineapple in the food processor and blend until smooth. Mix in the simple syrup and lime juice and blend until smooth.

5. Freeze in your pre-frozen Zoku, or freeze in ice pop molds.


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  • http://twitter.com/CouldntbeParve Shoshana Ohriner

    I just got that cookbook and this recipe caught my eye as well! I will have to try them soon!

  • http://twitter.com/thekosherspoon Sina

    love the flavor combo! i can live on sweet, perfectly ripe pineapples!

  • http://www.confident-cook.com/ Hindy Garfinkel

    I love this sweet and spicy combo for a popsicle! I love pineapple in a sorbet or popsicle type thing, but I can never eat it raw. So this is perfect.

  • Sarah Klinkowitz

    I can see how this would be really refreshing! Looks delicious!

  • Alessandra Rovati

    I remember when the book came out… you inspired me to look for it and check out the rest of the recipes! Alessandra @DinnerInVenice

  • Tamar Genger @joyofkosher

    I am bummed I just finished off that pineapple, got to go get another one, I love the spicy and sweet pop idea.

  • Jamie Geller

    I love that you added spice to the pineapple I sometimes can’t eat it bc I find it too sweet — tend to squeeze lemon or lime over pineapple and watermelon