Bacon Pineapple Jalapeno Poppers

An amazing appetizer recipe for jalapeno peppers stuffed with a pineapple cream cheese filling wrapped in bacon then basted with barbeque sauce.

When I was a little girl I went to a wedding and had these little finger sandwiches with some sort of pineapple cream cheese filling. I don’t remember whose wedding it was, I don’t remember if my dress was pretty and I don’t remember who caught the bouquet. What I remember were those little sandwiches. This is where Husband would jump in with a sarcastic, “You??”

They had shredded green peppers and finely chopped bacon. Maybe minced onion? I dunno. But they were amazing and they left an impression. Obviously.

So I decided to combine those ingredients with your basic popper recipe and see how it turned out. And it turned out amazeballs! I love the sweetness from the pineapple with the heat from the peppers! It’s like the perfect storm in your mouth. You've got the creamy cheese, the sweet pineapple, the spicy peppers, the smoky bacon and the tangy barbeque sauce all in one perfectly wrapped little package.

An amazing appetizer recipe for jalapeno peppers stuffed with a pineapple cream cheese filling wrapped in bacon then basted with barbeque sauce.

Now, if you've never seeded this many jalapenos before, listen to me: do not use your bare hands for this task. I made this mistake once and I’ll never ever never do it again.

When you use your fingers to remove the core and seeds, that… whatever it’s called… spit of Satan? gets under your fingernails and it will try to end you. It won’t hurt at first but after an hour or so, it will feel like someone’s shoving tiny bamboo shivs under your nails. Shivs dipped in battery acid. Mixed with lava. And nothing will ease your suffering. I spent the night with my right hand in a glass of milk trying to get some relief.

I can usually just whittle the core out with a good paring knife and don’t have to fool with the latex gloves but do whatever works for you. Just do not let your fingers come in direct contact with the insides of the peppers.

And now that you are thoroughly terrified and suspect my obsession with food began at way too early of an age, here’s the recipe :)

Bacon-Wrapped Pineapple Jalapeno Poppers! An amazing appetizer recipe for jalapeno peppers stuffed with a pineapple cream cheese filling wrapped in bacon then basted with barbeque sauce.

Bacon & Pineapple Jalapeno Poppers

Yield: 20 Poppers
prep time: 15 Mcook time: 30 Mtotal time: 45 M
An amazing appetizer recipe for jalapeno peppers stuffed with a pineapple cream cheese filling wrapped in bacon then basted with barbeque sauce.


  • 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)
  • Barbeque sauce


How to cook Bacon & Pineapple Jalapeno Poppers

  1. Slice jalapenos lengthwise then remove and discard the seeds and core. Do not do this with your bare hands – use a paring knife or latex gloves.
  2. Beat cream cheese by hand or with an electric mixer until fluffy. Add drained pineapple and stir until thoroughly combined.
  3. 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.
  4. Cut the fatty ends off of the bacon (about an inch and a half total). Wrap each stuffed jalapeno with one slice of bacon and arrange on a large baking pan that’s been sprayed lightly with cooking spray.
  5. Bake poppers at 375 degrees for 30-35 minutes or until bacon is crisp. Baste poppers with barbeque sauce and continue baking for 5 minutes. Remove from oven and serve.


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.
Definitely use pineapple in heavy syrup. 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.
These are also awesome on the grill!
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This recipe was shared at Meal Plan Monday!

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  1. I just want to say how much I love your blog and tis recipe sounds so good that I can almost taste these Poppers. Yum!

  2. These are great with pineapple preserves also.

  3. I am on low carb NO SUGAR program... so I will try these without the pineapple.. they sound delicious.. may make some with and some without...so i can have some Too!!!

  4. I cooked the bacon and crumbled it up and mixed into the cream cheese and pineapple mixture and it came out really good. Everyone loved them even my husband who does not like spicy foods.

  5. Yum!! Can these be prepped a day ahead?

  6. These are amazing! I served over 40 at a get together with friends and they were gone within an hour. I HATE spicy foods but these are another story I could eat'em all the time! :)

  7. Can you freeze these?

    1. Maybe after they're cooked. Peppers (and other veggies with high water content) don't freeze well as the frozen water expands and breaks down the cell structure. If you try it, let us know how it goes!

  8. Been making these for years, and I add a touch of vanilla to the pineapple/cream cheese mixture! awesome!

  9. Just how spicy are these? I like a little spice, but not the burning kind. Can you buy peppers that have already been seeded?

    1. The seeds and membrane are where the heat it. So long as you get all of it out, they're not spicy. I've never seen seeded ones but I've never looked either so maybe so :)

  10. I made a batch of these today. I use the Philadelphia Pineapple Cream Cheese to save time. I experimented with a few....I brushed a couple with raspberry chipotle bbq sauce while cooking. So delicious.

  11. You like spicy delicious tacos, Thai food, or jalapenos, but hate the crying? Have sugar at the ready for when it gets too hot. Sugar will always break down the heat from spicy foods. Water, milk, beer, all great drinks, but do not work on pepper heatness.

  12. Your reply to using the 12 oz. pack of bacon is too funny. I can't wait to try these.

  13. Sounds awesome! I make these all the time but never tried the pineapple. Also I have a hint. The peppers with the corking are hotter than no corking. Corking is the brown lines on the outside. Buy the pretty ones lol. Tried and true Southern California hint from my BF and he's right!!!

  14. I am making my second batch of these beauties! Sadly the first batch had no heat at all. Was really looking for the explosion of heat and sweet. But still they were very good..even my husband said they were delicious and he never uses those words to describe a dish!! On a side note, I have an apple corer that I purchased from Williams Sonoma. I used it to core out the jalapenos and it was the perfect tool for scooping and lifting both the pulp and seeds. Still using gloves I might add.

  15. This is what I get asked to bring EVERY TIME.... We loved them

  16. Can I do these on the grill like you would do them in the oven

  17. Also what about trying this same kind of recipe with a hotter pepper do u think it would taste just as good


Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy