The addictive sweet-spicy-smoky-salty flavor combination in these poppers really satisfies snacking cravings. Juicy, bright-tasting pineapple stands up to the jalapeño heat. Easy to prepare from 4 ingredients, they are perfect apps at any festive gathering. Make some with baby sweet bell peppers for guests more sensitive to spicy chiles.
1 can (20 oz.) Del Monte® Deluxe Gold™ Pineapple Chunks
8 to 12 medium-size fresh jalapeño peppers
1 pkg. (8 oz.) reduced fat cream cheese, softened
1 lb. bacon or turkey bacon
Heat oven to 400°F. Line a large, rimmed baking sheet with foil and top with a wire cooling rack.
Drain pineapple, reserving 2 Tbsp. juice. In a medium bowl, whisk reserved pineapple juice into cream cheese until smooth; set aside. Prepare bacon for wrapping by trimming off any fatty ends and cutting into pieces about 5 inches long and about 1 inch wide.
Cut jalapeños in half lengthwise without removing the stem ends so the filling stays in while baking. Carefully remove seeds and ribs with a spoon. Spoon or pipe 2 to 3 tsp. cream cheese into each pepper half (see Tip). Gently press one pineapple chunk into each pepper half (if a whole chunk is too wide, cut in half and press both pieces lengthwise into cream cheese).
Wrap each filled pepper half with a bacon strip and secure with a toothpick; place on wire rack. Bake 30 to 35 minutes until bacon is cooked and browned, rotating pan halfway through baking. Cool slightly before eating.
VARIATION: To make Sweet Pepper Pineapple Poppers, prepare as recipe directs except use baby tri-color bell peppers instead of jalapeños. Or, make a variety of both spicy and sweet poppers.
TIPS: