Pineapple Jalapeno Popper Recipes

GRILLED JALAPEñO POPPERS RECIPE

Steps:

• Prep. Cook the bacon to the level of doneness you prefer. It will not cook any more once you stuff the jalapeños with the cheese. Let it cool and chop it into bits.
• Prepare the Home-made Boursin-style Cheese Spread and mix in the bacon, cheddar, and pineapple.
• Put on rubber gloves to work on the peppers. If you are going to halve them, use a thin sharp filleting or paring knife to cut off the stems and discard them. Then cut the peppers in half lengthwise. Run the blade along the inside wall of the pepper removing the seeds and the white ribs. If you like hot stuff, leave the ribs in. If you are going to leave them whole and cook them in a rack, slice off the stem and cap and use a potato peeler or narrow knife to remove the seed pod inside. It will be hard to remove the ribs this way, so they will be hotter than the sliced peppers.
• You can cut them in half, remove the seeds, and stuff them as shown at the top of the recipe. The stem is woody and not very good to eat, so you use it as a handle and bite it off just below the cap. Or, you can cut them in half, remove the inedible cap, and keep the cheese from oozing out with an olive as a plug. Hence the name "One-Eyed Jalapeño Poppers". For this option, the olive is not only functional, it tastes great.
• If you have a jalapeño grilling rack like the King Kooker Stainless-Steel 36-Hole Jalapeño Rack with Corer shown here, you can just chop off the top, cut out the seeds, and stuff them.
• You can also cut a small hole in the side and using a pastry bag pipe the cheese in.
• Spread the cheese mix into the peppers, but not so much that it will overflow when cooking. To make them one-eyed, put an olive at the stem end. Sprinkle the paprika on top.
• Fire up. Get the smoker or grill going with a 2-zone setup and aim for 225°F (107°C) on the indirect side.
• Cook. Grill the poppers at about 225°F (107°C) over indirect heat until the cheese melts and the pepper gets a little soft. Try not to let the peppers go limp-they're better with a little crunch.
• Serve. Remove gently with a spatula and let them cool a bit before serving. They are also fine at room temp or right out of the fridge. Make sure you have plenty of cold beer on hand.

PINEAPPLE JALAPENO POPPER RECIPE

Steps:

• Preheat oven to 400ºF.
• Fill cleaned jalapeno half with pineapple jalapeno cream cheese spread. Be careful not to overfill as it will ooze out of the jalapeno poppers as they bake.
• Wrap each stuffed jalapeno half tightly with a piece of bacon. Secure the bacon with a toothpick, if needed. Arrange on a rimmed baking sheet and bake until the bacon is cooked through and crispy, about 15 minutes.
• Remove from the oven and allow to cool about 5 minutes before serving.
• Serve with pepper jelly or brush with pepper jelly as cooling.

STUFFED JALAPENOS WITH SMOKED GOUDA AND PINEAPPLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut a slice off the stem end of each pepper, and use a sharp paring knife or pepper corer to scoop out the veins and seeds from the peppers (wear rubber gloves and avoid touching your eyes or nose).
• Mix together the cream cheese, Gouda cheese, bacon bits, pineapple, and about 1 teaspoon of reserved pineapple juice, or as needed to make a workable filling, in a bowl until thoroughly blended. Using a small spoon, stuff the hollow peppers with the cheese mixture.
• Place a rack or several disposable foil bread pans upside down onto a baking sheet. (See notes for how to make a pepper rack from a foil pan.) Stand the peppers, stem sides up, into the rack, and bake in the preheated oven until the peppers are softened and the filling is hot and bubbly, 30 to 45 minutes.

JALAPEñO POPPERS

Steps:

• Soften cream cheese, grate the gouda, partially drain the can of crushed pineapple and combine all with the bacon bits.
• While that rests, cut the stem ends off 1 to 2 dozen jalapeños, depending on their size. Remove the seeds and the membrane. Using a small spoon or knife stuff each jalapeño.
• Place the filled jalapenos in a rack and cook on the grill or in the oven at 350° for 30-45 minutes, again, depending on the size.
• Keep some of the cheese mixture to serve with them because some of the cheese will bubble out. I use a foil bread pan and cut X's in the bottom, place upside down and press the jalapeños into each hole. Can usually get 6-8 in each. Makes cleanup easy, just throw them away after. I also have a jalapeño rack I got at a store, but the foil is way easier and will accommodate various sized jalapeños. All love these with the hot peppers and the sweetness of the pineapple. The smoked gouda is a nice touch and differs greatly from cheddar. Can also dice jalapeño to add to the cheese mix. ENJOY.

PINEAPPLE JALAPENO POPPERS

Steps:

• Fill jalapenos with cream cheese and wrap with 1/2 slice of bacon.
• Bake in oven at 400º on preheated shallow pan until bacon is crispy (about 15 minutes).
• Variation: Stir 1/2 cup grated sharp cheddar cheese into the cream cheese.