Bacon-Wrapped Pineapple Jalapeño Poppers

Slice jalapeños lengthwise then remove and discard the seeds and core. Do not do this with your bare hands – use a paring knife or latex gloves.

If making your own pineapple cream cheese mixture, beat cream cheese by hand or with an electric mixer until fluffy. Add drained pineapple and stir until thoroughly combined.

Spread cream cheese mixture into jalapeño halves, leveling the top. You don’t want to mound the cream cheese mixture into the jalapeños because the mixture will expand some when cooking.

Wrap each stuffed jalapeño with one slice of bacon and arrange on a large baking pan that’s been sprayed lightly with cooking spray.

Bake poppers at 375 degrees for 30-35 minutes or until bacon is crisp. Brush poppers with barbecue sauce and continue baking for 5 minutes. Remove from oven and serve.