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+ servings

Servings 10 paletas


  • 4 cups thawed frozen pineapple
  • cup tequila
  • ¼ cup agave syrup
  • 1 teaspoon freshly grated lime zest plus 2 Tablespoons fresh lime juice (from 1 lime)
  • ½ teaspoon kosher salt
  • 1 serrano or small jalapeño pepper thinly sliced


  • In a blender or food processor, puree the pineapple, tequila, agave, lime zest and juice and salt until smooth.
  • Fill the paleta cavities half-way with the pineapple mixture. Divide the serrano between each cavity, then top with more pineapple mixture. Leave a ¼ inch between the filling and the top of the mold—the paletas will expand as they freeze.
  • Using a butter knife, gently swirl the pineapple mixture to help the chiles evenly distribute. Insert wooden ice pop sticks and freeze until solid, at least 4 hours and preferably overnight.
  • To serve, dip the mold in hot water for a few seconds, then unmold the paletas. Enjoy!


MAKE AHEAD The paletas can be stored in the freezer for up to 1 month. Unmold, then store between sheets of parchment paper in a large resealable plastic bag.
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