Smoked Pineapple Sriracha Jalapeno Poppers
Smoked Pineapple Sriracha Jalapeno Poppers are perfect for the Traeger pellet grill, a bacon wrapped, sweet and spicy snack or appetizer!
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.