Jerk Chicken Pineapple Jalapeno Poppers

This post is sponsored by World Harbors Marinades and Sauces

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. World Harbors Jamaican Style Jerk worked great as an easy way to make the filling and have these poppers assembled and in the oven quick!
Let the chicken marinade 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 and came out so different than your average popper but in such a good way. Vibrant fresh and delicious! Thank you so much to World Harbors Marinades and Sauces for supporting The Food in my Beard! You can thank them too by checking out their products! Here is a coupon you can use!

Jerk Chicken Pineapple Jalapeno Poppers

  • 1 pound Boneless Skinless Chicken Thighs
  • 1 cup World Harbors Jamaican Style Jerk Marinade
  • 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


  1. Mix the chicken with the marinade and allow to sit for a few hours.
  2. Mix the cabbage, red pepper, oil, vinegar, and some salt and pepper and set aside.
  3. Preheat oven to 450.
  4. 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.
  5. Shred the chicken and mix in the pineapple and cheese.
  6. 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.
  7. Stuff the jalapenos with the chicken mixture.
  8. Bake at 450 for 15 minutes.
  9. Top with the slaw mixture and serve.