Smoked Pineapple Sriracha Jalapeno Poppers
If you’re looking for a smoked appetizer or game day snack recipe to feed a crowd, these Smoked Pineapple Sriracha Jalapeno Poppers are perfect.
I used my Traeger pellet grill or use your smoker to create a sweet and spicy snack for your friends and family to enjoy.
How to make Smoked Pineapple Sriracha Jalapeno Poppers
First put 3 (8-ounce) blocks of cream cheese in a bowl.
It helps when mixing if they are at room temperature already.
Then add 2 (8-ounce) cans of crushed pineapple, juice and all.
A few tablespoons of sriracha and any sweet and spicy seasoning blend that you have.
I used the Blackstone Pineapple Sriracha seasoning blend.
Mix the filling together, which does take several minutes.
Using the back of a kitchen spoon to mash it together at first helps.
Then slice 20 large to medium size jalapeno peppers in half lengthwise.
And use a spoon to scrape the seeds and white membranes to hollow out the jalapeno halves.
I use gloves for this part because my skin is super sensitive to spicy peppers.
Next fill the jalapenos with the pineapple sriracha filling.
And wrap each with a slice of bacon, overlapping slightly.
Finally, a sprinkle of the Pineapple Sriracha seasoning or your sweet and spicy seasoning blend of choice.
Set your smoker or Traeger pellet grill to 250 degrees and place the jalapeno poppers on the grill grate for 2 hours.
I sure hope you love these Smoked Pineapple Sriracha Jalapeno Poppers as much as we did 🙂
Actually, most of these went to my stepdaughters work party and she said they were a HUGE hit!
If you like Smoked Pineapple Sriracha Jalapeno Poppers, you might also like these recipes…
Smoked Birria Deviled Eggs
Smoked Jalapeno Popper Chicken Bombs
Traeger 0 to 400 Chicken Thighs
Top 10 Most Popular Traeger Recipes
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Smoked Pineapple Sriracha Jalapeno Poppers
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 3 (8-ounce) blocks cream cheese at room temperature
- 2 (8-ounce) cans crushed pineapple (with the juice)
- 2 to 3 tablespoons sriracha
- Blackstone Pineapple Sriracha seasoning blend (or use a similar/ sweet & spicy seasoning blend)
- 20 large to medium jalapeno peppers cut in half lengthwise and seeds scraped out with a spoon
- 40 slices regular cut bacon
Instructions
- Put the cream cheese, pineapple, sriracha, and Blackstone Pineapple Sriracha seasoning or sweet & spicy seasoning blend in a bowl. Stir until combined, which does take a few minutes, and I used the back of a kitchen spoon to mash it together at first.
- Add some filling to fill each jalapeno half. Wrap each with a slice of bacon, overlapping the bacon slightly. Sprinkle more Pineapple Sriracha seasoning blend over top of the bacon once they are all wrapped.
- Set you smoker or pellet grill to 250 degrees. Place the jalapenos, filled side up, and cook for 2 hours or until the bacon is cooked to your liking.
My new Blackstone Griddle Cookbook is now available on Amazon!
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