Special equipment: a spice grinder; ice pop molds; 15 ice pop sticks
For the chile flakes: Preheat the oven to 250 degrees F. Roast the chiles on a baking sheet in the oven, tossing and turning several times, until they start to deepen in color, 2 to 3 minutes. (The chiles should be crisp but not burnt.) Let cool, then remove the stems and seeds. Using a spice grinder, grind the chiles into small flakes.
For the paletas: Combine the water and sugar in a medium saucepan over medium heat. Heat until the mixture reaches 200 degrees F. Remove from the heat and carefully pour into a bowl.
Add 2 cups of the chopped pineapple to the bowl and blend until smooth using an immersion blender. Stir in the lime juice, 1 teaspoon of the chile flakes and the remaining 1 cup chopped pineapple.
Pour the mixture into ice pop molds and freeze for 1 hour. Insert ice pop sticks and freeze until set, 5 to 6 hours.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.