By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 10
108 cal · 270 min
Pineapple Paletas with Chamoy Sauce
Recipe GLPR5cb568b75d8354
These refreshing Mexican-style pineapple ice pops are made with fresh pineapple juice and chunks of crushed pineapple, then dipped in a tangy-spicy chamoy sauce made from apricot jam, lime juice, and dried chiles. Perfect for hot summer days—dairy-free, vegan, and naturally gluten-free.
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Ingredients
20 ounces Canned crushed pineapple
3 cups Fresh pineapple juice
½ cup Apricot jam or fig preserves
2 tablespoons Fresh lime juice
½ teaspoon Dried ancho chile pepper
1 teaspoon Crushed red pepper
½ teaspoon Salt
1 tablespoon Water
Directions
In a small saucepan, combine the apricot jam, fresh lime juice, ancho chile pepper, crushed red pepper, and water. Heat over medium heat, stirring constantly, until the mixture is smooth and well combined (about 3–4 minutes). Remove from heat and set the chamoy sauce aside to cool to room temperature.
Pour the pineapple juice into a large bowl or measuring cup. Add the salt and stir to combine.
Spoon approximately 2 tablespoons of the crushed canned pineapple (including some juice) into the bottom of each of the 10 popsicle molds.
Pour the salted pineapple juice into each mold, filling it to the top. Insert popsicle sticks into each mold, ensuring they stand upright.
Place the molds in the freezer for at least 4 hours, or preferably overnight, until the paletas are completely frozen and firm.
Once frozen, remove the paletas from the molds by running warm water briefly on the outside of each mold, then gently pulling out each popsicle.
Dip each frozen paleta into the chamoy sauce, coating the surface evenly. Serve immediately and enjoy.
Comments
Pineapple paletas hit a sweet spot for Charlotte summers: pineapple and lime are standard at any local supermarket, and the remaining ingredients (ancho chile, jam, red pepper) are reliably stocked at Harris Teeter, Food Lion, Kroger, and Walmart. At roughly $0.60–$0.80 per serving, the cost is driven primarily by fresh pineapple, which fluctuates seasonally but stays reasonable year-round. The stated 270 minutes is honest about freezing time, though the actual hands-on work is under 30 minutes. The real caveat is that these are a same-night dessert—they do not reheat and demand advance planning, which means they suit a family meal with a deliberate rhythm rather than a weeknight scramble. Chamoy sauce builds nice flavor complexity without fetish ingredients, making this a straightforward do-ahead win for a hot day.
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