Jalapeno Poppers with Pineapple

I first read of this delicious concoction on the Pioneer Woman’s web site. Jim helped me make some, and at the time I was feeling creative and sprinkled powdered ranch dip in the cream cheese and mixed it all up first. It gave a different flavor boost, good but not great. On Saturday I was celebrating with my neighbor Elke whose birthday is coming up this month. She had a luau pool party and I contributed these jalapeno poppers, mostly because Jim can’t stop talking about them, and because I thought of a twist to make these go with the Hawaiian theme. Here are the necessary ingredients.

First, I would HIGHLY recommend wearing rubber gloves when dealing with jalapeno peppers. Grab some cream cheese; I used FF to make me feel better about using a lot of bacon! Now for my secret Hawaiian ingredient…drum roll please…


I’m sure fresh pineapple would be best, but I was in a huge hurry so I used a can of pineapple chunks.

Here is the prep. Wearing your gloves, slice each jalapeno in half, then with a spoon or your thumb (my preferred method) scrape out the seeds from each half.

Now that all your jalapenos are cleaned out you are ready to create your assembly line.

Grab a clean jalapeno, spread some cream cheese then top with surprise ingredient…pineapple… then wrap in ½ slice of bacon and secure with a toothpick.

These bad boys are my little army of spicy/sweet goodness.

I put these in a 350 oven for 20 minutes, but the bacon didn’t look crispy enough so I upped the temp to 400 for another 15 minutes and they came out delish. Side Note: PW suggested putting these on a pan with a rack so the bacon grease can escape. I was doing this recipe by memory and forgot that nugget of information. I would highly suggest it!

I went to the party with 30 jalapeno poppers and came home with five. Here's the birthday girl enjoying a jalapeno popper.

Here is Jim in his favorite Hawaiian shirt by the pool.