Bacon-Wrapped Pineapple Jalapeno Poppers

By winefoot

Ingredients

• 10 jalapeno peppers*
• 1 8-ounce package cream cheese, at room temperature
• 1 20-ounce can crushed pineapple in heavy syrup, drained well
• 1 16-ounce package bacon (not thick-sliced)

Details

Servings 1
Adapted from southyourmouth.com

Preparation

Step 1

Beat cream cheese by hand or with an electric mixer until fluffy. Add drained pineapple and stir until thoroughly combined.

Spread cream cheese mixture into jalapeno halves, leveling the top.

You don’t want to mound the cream cheese mixture into the jalapenos because the mixture will expand some when cooking.

*This recipe makes enough filling for twice as many poppers. If you’re making these for a party, double up on the peppers and bacon – trust me, you can’t have too many of these! If not, refrigerate the leftover filling to use as a spread for bagels or crackers.

You need the extra sweetness from the syrup. Even though you’re draining it, the pineapple will be sweeter than the kind packed in juice or with no sugar added.

Maybe, maybe not. I tried it this way once and the bacon unraveled leaving me with very ugly poppers and a big ol’ mess. You may be successful with this but I would hate for you to go through all the effort to make these to end up with a mess on your hands. Also, as a rule: there’s no such thing as too much bacon.

Absolutely! Grill over medium heat with the lid closed until bacon is crisp.