Pineapple Sweet Heat Jalapeño Poppers

Over 10 years ago I started a jalapeño popper journey.  Since then we’ve enjoyed many different jalapeño popper recipes, mixing and matching ingredients. It’s been a delicious adventure.  These pineapple sweet heat jalapeño poppers are a very special standout in a sea of amazing poppers.  They have the perfect balance of sweet and heat, mixed with smoky, crispy bacon.

These jalapeño poppers are easy to make in the oven, 400 degrees for 20-25 minutes, but we often throw them on the grill while we’re making other food.  On a Big Green Egg, the pictured poppers were cooked at 350 degrees, over indirect heat. Half of the grill was indirect, the other half was not.  These cooked for 30ish minutes on the Big Green Egg.  Grilling the jalapeño poppers takes these to the most delicious next level and adds a nice charcoal or wood smoke flavor, depending on what grill you use.

Jalapeños

Every year my parents grow way more jalapeños than 2 people need. We end up with the extras. This year my mom even halved, deseeded and froze them for me (shout out to mom)!

Freeze the jalapeño halves in a single layer on a parchment lined tray until they are completely frozen and then transfer them to a freezer bag. These spicy peppers are so easy to freeze and use all winter long. I recommend using them within a year of freezing but I’ve definitely kept them in the freezer longer and they’ve been fine. Every time I make jalapeño poppers in January I can taste summer, a hot breeze on my face, cold drink in my hand, arms out, legs out, SUNNY SUMMER DAY!

Steps

1. Start by cooking the onions in a pan over medium/low heat, with 1 tablespoon olive oil for 15-20 minutes until they are soft and browned, set aside. After the onions have cooled, chop them up a bit before adding them into the filling.
2. Cut the jalapeños in half and deseed them.
3. Cook bacon in the microwave, in a single layer, nestled between paper towels below and on top, for 4-5 minutes. Crumble the bacon after it’s cooled 5-10 minutes.
4. Shred the cheese for the top of the poppers. Or use pre-shredded cheese.
5. Combine all the filling ingredients in a bowl (minus the shredded cheese and BBQ sauce). With a gloved hand (or not, it’s up to you, just don’t rub your eyes) fill each jalapeño half with the cream cheese mixture. Place the filled jalapeño halves on a parchment lined tray, top with shredded cheese and bake or grill. Enjoy these pineapple sweet heat jalapeño poppers in all their delicious glory.

Notes

*If you don’t use a glove and have a stainless steel sink, rub your fingers on the stainless steel and it will remove the capsaicin oil, containing the heat, from your fingers. Then wash your hands thoroughly with warm soapy water.

*The pineapple in this recipe is subtle but delicious.  I buy the 4 pack little cups of pineapple tidbits because I can use just as much pineapple as I need.  They are perfect for using a customizable amount on Hawaiian pizza or in these poppers and I don’t have to waste pineapple from a big can.

*BBQ sauce is optional but everyone in our family prefers them with BBQ sauce. Our all time favorite is Head Country Original, shown below.

Print Pin

Pineapple Sweet Heat Jalapeño Poppers

Cuisine American

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Author Laura M.

Ingredients

• 12 jalapeños halved and seeds removed
• 5-6 slices of bacon cooked and crumbled
• 4 ounces cream cheese softened
• 1/2 small sweet onion sliced thin and sauteed, then chopped up
• 1/4 cup feta cheese crumbled
• 4 ounces pineapple tidbits drained and squeezed with paper towel to remove moisture
• 3/4 teaspoon cajun seasoning
• Salt and pepper to taste
• 1/3 cup monterey jack or pepper jack cheese shredded
• 2 tablespoons bbq sauce optional

Instructions

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper, set aside.
• Chop up the sauteed onions and pineapple tidbits and add them to a medium bowl. To the same bowl add the cream cheese, crumbled bacon, feta and cajun seasoning, stir all together and season with salt and pepper to taste.
• Fill each jalapeño half with cream cheese mixture. Place filled jalapeños on the prepared baking sheet. Top each jalapeño with a little shredded cheese.
• Bake for 15 minutes and remove the pan from the oven, brush the jalapeños with bbq sauce. Continue to bake for 5-10 minutes until the pepper is just tender and cheese is melted and slightly browned. Enjoy!