Jerk Chicken Jalapeno Poppers

Jerk Chicken Pineapple Jalapeno Poppers

I think it’s important to put a spin on the tailgating classics instead of just putting out the same snacks year after year. I wanted to do a lighter version of a jalapeno popper last weekend but still wanted them to be as hearty as always. I went with a jerk chicken and pineapple filling so that the sweet and salty mixture would contrast well with the spicy jalapeno.



Let the chicken marinate for a few hours, then cook it with the marinade.

When I make poppers I like to start cutting at the stem to make sure both sides have a nice stem you can use as a handle. This also helps them stay in shape and not fall flat while baking.

Mix the cooked meat with chopped pineapple and cheddar cheese.

Stuff the jalapenos and place them on a baking sheet.


A simple slaw of cabbage and red peppers makes the presentation beautiful and adds a nice little crunch of vinegar. These were quick and easy to make because I used a store bought jerk marinade, and came out so different than your average popper but in such a good way.

I usually use this homemade jerk marinade but you can also use store bought, which is what I did for this recipe.

Jerk Chicken Pineapple Jalapeno Poppers

A lighter take on jalapeno poppers that are filled with jerk chicken, pineapple, and a little cheese, and topped with a light and tart slaw.
Prep Time20 mins
Cook Time55 mins
marinate time2 hrs
Servings: 24 poppers

Ingredients

  • 1 pound boneless skinless chicken thighs
  • 1 cup Jamaican jerk marinade store bought or linked above recipe
  • 1 cup chopped pineapple
  • 4 ounces cheddar cheese grated
  • 12 large jalapenos
  • 1/4 head purple cabbage very thinly sliced
  • 1/2 red pepper very thinly sliced
  • 1 tablespoon olive oil
  • 2 tablespoons cider vinegar
  • salt and pepper

Instructions

  • Mix the chicken with the marinade and allow to sit for a few hours.
  • Mix the cabbage, red pepper, oil, vinegar, and some salt and pepper and set aside.
  • Preheat oven to 450.
  • Cook the chicken with the juices from the marinade in a pan for 35 minutes until the sauce reduces and the chicken is fully cooked and tender.
  • Shred the chicken and mix in the pineapple and cheese.
  • Slice the jalapenos in half the long way, starting at the stem, and remove the seeds, being careful to keep the jalapenos intact and the stems on.
  • Stuff the jalapenos with the chicken mixture.
  • Bake at 450 for 15 minutes.
  • Top with the slaw mixture and serve.

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