Spicy Pineapple Paletas have a hit of spice from fresh jalapeño peppers blended together with honey-sweet pineapples. These paletas are refreshing and perfect for the warmer summer months or to share at your next Cinco de Mayo party.
*This post is an updated version of an article I posted in March 2017. New pictures, clearer recipe instructions, and metric measurements now accompany the post.
What does the word Paletas mean? Where do they come from?
Paletas are Mexican popsicles usually made with fruits or vegetables. Ignacio Alcázar brought the concept of popsicles to his town of Tocumbo, in Michoacan, Mexico, after a trip to the US in the early 40s. He inserted little sticks, or paletas, into molds filled with fresh, all-natural ingredients, and the classic Mexican paleta was born.
What’s the difference between Paletas and popsicles?
The difference between paletas and popsicles is that paletas are often made with all-natural ingredients, whereas popsicles tend to have artificial ingredients. The closest thing we have to paletas here in the States are fruit bars.
What do I need to make Spicy Pineapple Paletas?
You need a large pineapple, honey, water (or tequila if you want to make these adult spicy pineapple paletas), fresh lime juice, and 1 and a half jalapeños.
You also need a blender, popsicle molds, and popsicle sticks.
Can I make these Spicy Pineapple Paletas vegan?
Because honey is an animal product, it’s not considered vegan. You can make these spicy pineapple paletas vegan by swapping out the honey and using agave syrup in its place. Agave tends to have more bitterness than honey, so use a very ripe pineapple to offset that flavor.
Heat the honey and water together for 15 seconds on high heat in a microwave-safe bowl. Use a spatula or whisk to stir the two together until combined. Heating the honey makes it more fluid, so it doesn’t solidify before the paletas ingredients have a chance to blend thoroughly.
What kind of pineapple do I need, and how do I cut it?
Pineapple is a tropical plant with an edible fruit that grows on a stem. In the grocery store’s produce aisle, you find the fruit with the stem removed but the crown (or leaves) intact.
Honey pineapples or Mordilona pineapples are two I prefer to use in this recipe because they’re the sweetest I can find. Pink Glow or Jewel pineapples are becoming more and more popular and would make a really cool-looking spicy pineapple paleta if you can find it.
Cut the fruit into 1-inch chunks after you peel it. This is the most efficient way to cut a pineapple. You can save the pineapple rind and use it to make hot sauce or vinegar or compost it as I do.
Do I have to make these pineapple paletas spicy?
You can omit the jalapeños from this recipe to make plain pineapple paletas that aren’t spicy.
To make them as is, trim the stem off the pepper, then cut it in half. Cut one-half of the pepper into large chunks. Slice the remaining half into paper-thin slices on the diagonal. You’ll add these to the molds to prettify your paletas.
Reserve the thinly sliced peppers for later and add the chunks to the blender, seeds, and all, along with the pineapple chunks. Pour in the honey and water mixture.
Blend these for 1 minute at high speed or until it is very smooth.
What popsicle molds work best for making paletas?
Use a popsicle stick to press one or two slices of jalapeños onto the wall of each popsicle mold. They should stick if they’re freshly cut, but if not, you can brush them with a little warmed honey to make them stick.
Pour the mixture into your popsicle molds after lining them with the peppers.
Because metal molds chill quickly (in about 3 hours) and are easier to unmold, they are the best molds for making paletas. Silicone molds also work well when making paletas, and they’re also less expensive, but sometimes it can be difficult to remove paletas from silicone molds.
Fill the mold cavities with the pineapple mixture, leaving 1/8-inch headspace at the top.
How can I customize my Spicy Pineapple Paletas?
You can top off the pops with a pinch of tajín or chipotle chile powder for some extra spice. I also like to add a swirl of chamoy when I feel fancy. Or, just leave them as-is.
Cover the molds and insert wooden popsicle sticks, leaving 1/2-inch of the stick exposed.
Freeze the paletas for a minimum of 3 hours if you’re using metal molds. If you’re using any other type of mold, freeze them overnight.
Why aren’t my Paletas coming out of the mold?
After freezing the paletas completely, unmold them.
It helps to dip the paletas in a bowl of warm water before trying to unmold them. This loosens them from the molds. Make sure the water is warm, not hot, or it will melt your spicy pineapple paletas. After dipping, wiggle the paleta out. To unmold your popsicles from silicone molds, flip the mold upside down and run warm water over the bottom.
Wrap each paleta in a square of wax or parchment paper immediately after removing them from the mold and set it on a small sheet pan.
What’s the best way to store Paletas?
After wrapping the paletas in the protective paper, I place them on a sheetpan and pop them back into the freezer for 20 minutes. This firms them up again, making them less messy to package for storage. Wrapping paletas in paper wrapping also keeps the paletas from sticking together or growing ice crystals in the freezer.
Transfer the now firm paletas to a freezer storage bag. Storing paletas in freezer bags keeps them tasting fresh for as long as possible.
How long can I keep the Spicy Pineapple Paletas in the freezer?
Freeze paletas for 2 months in a freezer storage bag. But store them in the middle of the freezer to keep them from melting every time you open and close the freezer door, which will create ice crystals.
It’s also important to press out any air from the bag when you take one out. Air will also contribute to ice crystals and a decreased flavor.
What other kinds of Paletas do you have?
Some of my favorite Paletas recipes are being updated, so come back in a couple of days for those. You’ll love these Tres Leches Paletas, though.
Be sure to pin this recipe for Spicy Pineapple Paletas to your popsicle boards, and please share them with your friends and family!
Spicy Pineapple Paletas
at Sense & EdibilityEquipment
- popsicle molds (two if possible)
- popsicle sticks
- high-powered blender
Ingredients
- 1/3 cup (80 milliliters) honey
- 1/3 cup (80 milliliters) water (or tequila blanco for adult-only paletas)
- 1 large (8 cups or 1 kilogram) pineapple peeled, cored, and cut into 1-inch chunks
- 1 1/2 large jalapeño peppers
- 1 large lime juiced (2 tablespoons or 30 milliliters)
Instructions
Make the Honey Syrup
- In a 1-quart, microwave-safe bowl, heat the honey and water together for 15 seconds on high heat.
- Use a spatula or whisk to stir the two together until combined. Set this syrup aside.
Prep the Peppers
- Trim the stem off one of the peppers, then cut it in half across its width.
- Cut one-half of the pepper into large, 1/2-inch wide chunks.
- Slice the remaining half and the bottom half of the second pepper, into paper-thin slices on the diagonal. This will give you 1 1/2 peppers total for the recipe.
- Reserve the thinly sliced peppers for later.
Blend the Spicy Pineapple Mixture
- Add the chunks to the blender, seeds, and all.
- Next, add the pineapple chunks to the blender. Finally, add the honey simple syrup.
- Blend these for 1 minute at high speed or until it is very smooth.
Prep, then Fill the Popsicle Molds
- Use a popsicle stick to press one or two slices of jalapeños onto the wall of each popsicle mold.
- Pour the mixture into your popsicle molds after lining them with the peppers.
- Fill the mold cavities with the pineapple mixture, leaving 1/8-inch headspace at the top.
- Cover the molds and insert wooden popsicle sticks, leaving 1/2-inch of the stick exposed.
Freeze, then Unmold the Paletas
- Freeze the paletas for a minimum of 3 hours if you're using metal molds. If you're using any other type of mold, freeze them overnight.
- After freezing the paletas completely, unmold them.
- Wrap each paleta in a square of wax or parchment paper immediately after removing them from the mold and set it on a small sheet pan.
- After wrapping the paletas in the protective paper, place them on a sheetpan and pop them back into the freezer for 20 minutes.
- Transfer the now firm paletas to a freezer storage bag. Storing paletas in freezer bags keeps them tasting fresh for as long as possible.
Notes
Swaps and Substitutions:
- You can make these spicy pineapple paletas vegan by swapping out the honey and using agave syrup in its place.
- Use the sweetest pineapple you can find. For unique-looking paletas, use Pink Glow or Jewel pineapples
- You can omit the jalapeños from this recipe to make plain pineapple paletas that aren't spicy.
- Replace the jalapeños with serrano chiles for a bit more spice.
- You can sprinkle a pinch of tajín or chipotle chile powder for extra spice, or swirl in a 1/2 tablespoon of chamoy into each cavity.
Tips and Techniques:
- Heating the honey makes it more fluid, so it doesn't solidify before the paletas ingredients have a chance to blend thoroughly
- The thinly sliced jalapeños should stick to the popsicle mold's walls if they're freshly cut. If not, you can brush them with a little warmed honey to make them stick.
- Dipping the paletas in a bowl of warm water makes unmolding easier. Make sure the water is warm, not hot, or it will melt the paletas.
- To unmold your popsicles from silicone molds, flip the mold upside down and run warm water over the bottom.
- Wrapping paletas in paper wrapping keeps the paletas from sticking together or growing ice crystals in the freezer.
- Putting the unmolded paletas onto a metal sheetpan in the freezer helps them firm up again, making them less messy to package for storage.
Storage Instructions:
- Freeze paletas for 2 months in a freezer storage bag in the middle of the freezer to keep them from developing ice crystals every time you open the freezer door.
- Always press out any air from the bag when you remove a paleta from the bag. Air will also contribute to ice crystals and a decreased flavor.
This is a new recipe for me, but I’m loving it! Great flavors and I appreciate your tips on how to store these spicy pineapple paletas well in the freezer.
I’m so glad you liked them, Leslie!
This is such a unique and delicious recipe! These spicy pinapple paletas are sweet and refreshing! What a winning combo..this is a must for summer!
They are an amazing summer treat, Tammy!
Oh, my!! These are naughty but oh so nice! Love the jalapeno, pineapple and tequila combination. These spicy pineapple paletas do not disappoint!
They set things off nicely, Megan.
Ohh these are my kind of paletas! I loved the combination of pineapple and spicy jalapeño. I will definitely be making a batch of these spicy pineapple paletas again for Cinco de Mayo!
That’s going to be a great holiday, Lauren!
Amazing spicy pineapple paleta recipe and photos! I love that these are made with wholesome ingredients and that I don’t have to share them with the kids! lol
Our kids love these. I don’t have that luck, Bernice! 🤣
Sweet, spicy and beautifully cooling! I will be having these all summer long!
We will too! Speaking of which, I need to make another batch!