Caribbean Jalapeno Poppers




Introduction: Caribbean Jalapeno Poppers

About: ♫ Basking in sunshine ☼, creating new dishes... growing zucchini and swimming with fishes. Rattlesnake hunting the desert in Spring; these are are a few of my favorites things. When the wind flies, when the p…

The salty-sweet blend of Pineapple, Canadian Bacon and Coconut give a breezy, tropical twist to America's classic Jalapeno Popper.

Caribbean Poppers are baked, not fried.  This tasty appetizer has all the fabulous flavor tucked right inside, so there's really no need for a dipping sauce.... but I included one for all you die-hard dippers out there. You know who you are. ;-)

There's nothing like a good challenge to inspire creativity... and you won't find this recipe anywhere but here at 

Let's get poppin'!!!

Step 1: Ingredients and Popper Filling Prep.

Complete Recipe Ingredients:

12 Fresh Jalapeno Peppers- makes 24 Poppers.

4 oz Cream Cheese- softened
1/2 Cup Mozzarella Cheese- grated
3 oz. Canadian Bacon- diced
Pineapple Marmalade- chilled
Garlic Seasoning Salt

1/2 cup Sweetened Coconut Flakes
2-3 slices thin-cut Bacon- chopped (optional, but REALLY delicious!)

Light Corn Syrup
Maraschino Cherries and juice

Fresh Coconut slivers-optional sauce garnish

Popper Filling and Prep:
  • 4 oz Cream Cheese- Room temperature
  • 1/2  Cup grated Mozzarella Cheese
  • 1 Tablespoon Pineapple Marmalade
  • 3/4 Teaspoon Garlic Seasoning Salt
Combine softened cream cheese and grated mozzarella in a medium bowl. Stir to combine.
Add pineapple marmalade and seasoned salt. Stir to combine.
Fold in diced Canadian bacon. 
Taste your filling. Add additional salt if preferred.
Cover with plastic wrap and refrigerate.

Step 2: Jalapeno Popper Dipping Sauce

Jalapeno Popper Dipping Sauce
  • 1/4 Cup Light Corn Syrup
  • 1 Tablespoon plus 1 teaspoon Pineapple Marmalade
  • 2 whole Maraschino Cherries- minced
  • 2 Teaspoons Maraschino Cherry juice from the jar
  • 1/2- 3/4 Teaspoon Garlic Seasoning salt ( to taste)
  • Sliced Coconut- optional garnish
Place the corn syrup, pineapple marmalade and minced cherries in a small bowl. Stir to combine.
Add the cherry juice and 1/2 teaspoon salt. Stir to combine.
Wait a few minutes for the flavors to mingle. If you prefer a saltier taste, add the remaining salt. 
Wait a few more minutes and taste again.
Still to sweet? Add a little more salt. Too salty? Add a little more marmalade.

Set the sauce aside. No refrigeration needed.

If you have coconut slices, great! They look so pretty encircling the sauce bowl and they're also healthy crunchie-munchie addition to this appetizer.

Step 3: Fresh Jalapeno Preparation:

Save yourself possible agony and put on a pair of latex gloves. ;-)

Cut the Jalapenos in half. Begin ning at the stem end, use a grapefruit spoon to scoop out the seeds and trim away the fibrous ribs

Put about 1/3 cup of  the Pineapple Marmalade into a small bowl.

Use a small spoon to spread a scant 1/2 teaspoon of marmalade the inside belly of each Jalapeno half. 

Give the Jalapeno bellies sprinkling of Seasoning salt on top of the marmalade.

Step 4: Fill and Bake

Preheat your oven to 350 degrees.

Place a heaping spoonful of the cream cheese mixture into each jalapeno shell, forming a slightly rounded, mounded top. Repeat until all of the jalapenos are filled.

Top each filled Jalapeno with a generous pinch of coconut flakes and press lightly.

If you love bacon, now the time to add a few pieces on top. Thin sliced bacon cooks nicely for the time and temperature used in this recipe. If you're using thick bacon,  precook it it the microwave for a couple of minutes before topping the Poppers.

Place the poppers on a non-stick baking sheet 1/2 " apart .

Bake 15 minutes at 350 degrees. Turn the heat up to 400 degrees and bake 5 minutes more. The coconut topping and bacon (if you used it) should be nicely toasted.

Remove from oven and allow the poppers to cool at least 3-4 minutes before serving. 

Step 5: Notes for Jalapeno-phobics

If you have a heat-sensitive palate... Rule #1: Know your limitations.

Not all Jalapeno peppers are created equally.  Some are as mild as Anaheim Peppers. Others can be pretty damn hot!

The heat in Jalapeno Peppers can be somewhat lessened prior to cooking. You can soak the cut peppers a few hours in cold water (refrigerated) to tame the thermal blast.  Freezing the cut/cleaned Jalapeno halves for 10-15(MAX) minutes will also do the trick. Just don't let them freeze solid. The resulting jalapeno will taste like a boring Bell Pepper if you do... yuck!

My suggestion?  Be adventurous!  (and keep a cold glass of milk handy... just in case! ;-)


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    7 years ago on Introduction

    I tried to find pineapple marmalade at the store & no luck - gonna try it with apricot preserves instead. But I'll keep looking for the pineapple marmalade! Great 'ible!


    7 years ago on Introduction

    Made them, ate them, loved them! Thank you so much for posting this Instructable. I've made several of your recipes, and loved every one of them! Watching your page for new things all the time. :-)


    Reply 7 years ago on Introduction

    Awesome, WUVIE! Thanks for sharing a picture!

    I LOVE all of your Ibles, too! I am always on the lookout for that elusive plastic lace placemat for stepping stones… but no luck, yet.

    Great to "see" you!!! :-)


    8 years ago on Introduction

    My jaw dropped when I saw this fabulous Instructable. I had to quit staring when I realized I was also drooling. Great poppers!


    8 years ago on Introduction

    Yum!!! These look so delicious...I want to make poppers tonight!


    10 years ago on Introduction

    Love the ingredients. It sounds very exotic. I must give it a try soon. ;)


    Reply 9 years ago on Introduction

    I hate it when I miss comments!

    grrrr at myself.... thank you for commenting CG!

    lol... I am still mad at me!


    10 years ago on Introduction

    Whoa these look tasty!

    "Not all Jalapeño peppers are created equally", true, the amount of water and heat the plant receives during it's growth influences the strength and sweetness, but this is true of most chilli's. We have the a small red chilli variant in our garden, it receives very little water (due to water restrictions) and is scorched daily by ~95'F African sunshine, thus the small red chilli's are paper thin and super potent. Growing your own chilli's and peppers is very satisfying, a must do for good food!


    Reply 10 years ago on Introduction

    Thanks for the information, 80$man... and your nice comment, too!

    How's the weather over there in Africa? Is it always that warm?

    A few of my friends in the States are freezing their backsides off... but it's been in the high 70's here in Baja.

    Snow is a 4 letter word!!!! ;-D