Paniolo Pineapple Jalapeño Poppers
Paniolo is the Hawaiian word for cowboy. These poppers blend sweet pineapple, creamy cheese, and smoky bacon for an island‑style twist on the classic jalapeño popper.
Servings:
• 16 poppers
Time:
• Prep: 15 minutes
• Bake: 35 minutes
Ingredients
• 8 slices thick‑cut bacon
• 8 oz pineapple cream cheese spread
• 1 (15.25‑oz) can pineapple chunks, drained
• 1 cup shredded cheddar cheese
• 8 mini jalapeños peppers
• Barbecue sauce, for brushing
Directions
○ Preheat oven to 400°F.
○ Lay bacon slices on a baking sheet and bake for 10 minutes, until half to three‑quarters done.
○ Drain, cut each slice into thirds, and wipe the baking sheet clean.
○ In a bowl, whisk together the pineapple cream cheese, cheddar cheese, and pineapple until smooth.
○ Slice peppers in half lengthwise; remove seeds and veins.
○ Spoon the cream cheese mixture into each pepper half.
○ Place a piece of bacon on top and press gently into the filling.
○ Brush bacon generously with barbecue sauce.
○ Arrange stuffed peppers on the baking sheet and bake 15–20 minutes, until bacon is crispy and peppers soften slightly.
○ Serve hot.
Notes
• You can use other sweet peppers as well.
• You can do these on a grill as well.
Source: Most of this was taken from Faith, Family & the Feast by Kent & Shannon Rollins, however I have make a couple tweaks of my own.