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.
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.
