"Drunken" Pineapple Pops - Recipe from Price Chopper
"Drunken" Pineapple Pops
Savor the tropical flavors of these pineapple pops, marinated in a blend of pineapple seltzer, honey, and sriracha for a sweet and spicy twist. Rolled in toasted coconut and sugar, then frozen to perfection, they offer a refreshing treat to beat the heat. Found in our 2024 Summer Gatherings magazine.
Savor the tropical flavors of these pineapple pops, marinated in a blend of pineapple seltzer, honey, and sriracha for a sweet and spicy twist. Rolled in toasted coconut and sugar, then frozen to perfection, they offer a refreshing treat to beat the heat. Found in our 2024 Summer Gatherings magazine.
- Line small rimmed baking pan with parchment paper. In small bowl, whisk seltzer, honey and sriracha. Place pineapple in large zip-top plastic bag; pour seltzer mixture over pineapple. Seal bag, pressing out excess air; refrigerate at least 4 hours or overnight, turning occasionally.
- In small skillet, toast coconut over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool. Stir in sugar. Makes about 1 cup.
- Remove pineapple from marinade and cut each piece crosswise into thirds; thread pineapple onto skewers. Roll pineapple in coconut mixture and place on prepared pan; freeze 1 hour or until frozen. Makes 8 pops.
