Pineapple Jalapeno Poppers

Recipe by Cookingfor7

Pineapple cream cheese makes this treat perfect. No one would ever guess the pineapple was in there! When I don't have pineapple cream cheese on hand, I just mix together cream cheese and crushed pineapple.

Top Review by Busters friend

Moi Caliente! These boogers are great! I opted for the cheddar cheese add-in & also added 1/4 finely diced Valdalia onion. I used 8 oz. cream cheese block & added in pineapple tidbits to taste. I smooshed them & liked the wee little chunks better than going for crushed pineapple. I cleaned the jalapenos a couple of days before putting it all together - stored them in a ziplock bag - they maintained their crispness in fridge w/o problems. I slit them from stem to stern on one side with the stems sitting up (great serving handles for the stuffed pepper). They required just under 40 mintes at 350 when cut & filled in this manner. The ones I did not get most of the pith out at the stem end out were HOT HOT HOT! Made for a fun sort of "Russian Roulette" appetizer - LOL! Will definately be making these again & again -just beware of getting the membrane which holds the seeds as well as the seeds unless you really want to risk being burned twice! ;) Thanks Cookingfor7, for this great fun appetizer with just the right balance of sweet, salty, smoky, unctuous & hot!

Ingredients Nutrition

  • 12 jalapenos, halved lengthwise and seeded
  • 1 (8 ounce) container cream cheese with pineapple
  • 12 slices bacon, thin slices- halved


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

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