Are you in the mood for a smoked jalapeno popper recipe that’s sweet, savory, and spicy? Then look no further because these Smoked Huli Huli Chicken Jalapeno Poppers might become your new favorite appetizer. “Huli Huli” is a marinated chicken dish grilled over open flames in Hawaii.
Here, we’re channeling those tropical roots but adapting them to an easy appetizer that’s a game changer for anyone who loves smoky jalapeños, savory bacon, a tangy pineapple-based sauce, and a creamy chicken filling. No matter what the occasion, these poppers are the best way to deliver big flavor without a ton of hassle.
Jump to:
Why You'll Love this Smoked Jalapeno Popper Recipe
Provides Big Flavor
- Huli Huli Sauce: Its sweetness comes from brown sugar and pineapple juice, tang from ketchup and soy sauce, and fresh garlic and ginger for a savory depth.
- Jalapeño Base: Provides the signature spice, especially if you leave some seeds in for a little extra kick.
- Smoky Flavor: This is achieved through your smoker (pellet, electric, or charcoal grill using wood chips for extra flavor). I made these on a charcoal-based grill, my preferred method for cooking any jalapeno popper.
Cooking Methods & Timing
Aim for medium heat (~325°F) for 1–1½ hours using indirect heat on a pellet smoker, electric smoker, or charcoal grill. Even a range of 325-375 degrees would work well, but cooking bacon at 400 degrees and above significantly increases the risk of burning it. Slow and steady is the goal because the longer it cooks, the more fat will be rendered.
Crisp bacon is the ultimate goal—look for golden brown edges and melted cheese inside. Smoking at this temperature over charcoal can be tricky because the bacon may appear more done than it is. Don't be fooled; bacon does an excellent job of taking up smoke. Feel the bacon with your fingers to ensure a crispy finish.
What If I Want to Reduce the Heat?
Not a problem! Here are some best practices to help take the kick out of these jalapeno poppers:
- Buy smaller peppers (smaller peppers often yield less intense heat).
- Consider how many seeds/veins you remove. The more you remove, the less heat there will be.
- Soak in a Dairy Product. Capsaicin, the compound responsible for jalapenos' spiciness, is oil-soluble. This means soaking jalapenos in milk, buttermilk, or yogurt will do a much better job of reducing the heat than water alone.
- Blanch the Jalapenos. Briefly boiling them in water for 2-3 minutes can help soften the heat.
Ingredients
- Jalapeños - Fresh jalapeño peppers serve as the structure for filling.
- Cream Cheese - Full-fat cream cheese ensures a rich, creamy texture that balances the pepper’s heat.
- Bacon (Thick-Cut Bacon or strips of bacon) - Wrapping each popper in bacon strips provides a savory, salty contrast and tightens the filling.
- Shredded Chicken - Adds lean protein and soaks up the sweet-and-tangy marinade for an extra layer of flavor.
- Huli Huli Sauce Ingredients (brown sugar, ketchup, soy sauce, pineapple juice, ginger, garlic) - Combined for a tropical-inspired glaze that infuses each popper with a sweet-savory punch that's truly unique.
- BBQ Rub - Sprinkled on the bacon to enhance that smoky, savory taste—especially when cooked over indirect heat.
See recipe card for quantities.
Instructions
Make the Huli Huli Sauce
Combine brown sugar, ketchup, soy sauce, pineapple juice, ginger, and fresh garlic in a small saucepan. Cook over medium heat until the sauce reduces to a honey-like thickness. Turn off the heat and let the sauce cool before transferring it to the fridge.
Tip: This sauce doubles as a marinade if you want flavor in other dishes—save extras for grilled chicken or pork.
Prepare the Filling Mixture
Mix softened cream cheese, shredded chicken, and about 1 cup of the cooled Huli Huli sauce in a large bowl. This cream cheese mixture will form the base of the poppers’ stuffing.
Note: Let the cream cheese reach room temperature so it’s easier to mix.
Get the Jalapeños Ready
Use a paring knife to slice jalapeños lengthwise, removing seeds and ribs (or leaving a few seeds for a spicier kick). I use a small spoon to remove the seeds and ribs, which has been a no-hassle approach.
Stuff & Wrap
Fill each jalapeño half with the cream cheese filling. Don’t overstuff; just enough to cover the cavity.
Wrap each with a slice of bacon (or half strips if the peppers are smaller). This ensures that melted cheese stays inside during cooking. I prefer using a whole slice of thick-cut bacon both for taste and function. Functionally, it holds its shape around the poppers significantly better without needing a toothpick to keep it in place (recommended if using half slices of bacon). From a taste perspective, traditional-cut bacon doesn't compare to thick-cut bacon in flavor due to its more extensive fat content.
Season & Place
Lightly dust the bacon with your favorite BBQ rub for extra flavor. Arrange the poppers on a wire rack (in a single layer) over a baking sheet for easy transport.
Smoke (or Grill) Over Indirect Heat
Preheat your smoker or grill to 325°F. If using a pellet smoker (e.g., Traeger pellet grill), load the hopper with wood pellets that complement poultry—cherry or apple wood are popular. Adding a few chunks of the same wood flavors is an excellent charcoal grill option. I prefer hickory wood chunks if you want a more traditional smoky flavor.
Place the wire rack with the poppers on the grates so they cook via indirect heat. This will also make transport significantly easier. Close the lid and let them smoke for 1–1½ hours until bacon is golden brown and slightly crisp.
Finish & Serve
Remove the poppers from the heat and let them rest for 5–10 minutes so the filling mixture sets. Serve with sour cream or ranch dressing on the side for dipping. These little bites pack a ton of flavor, so a cool dip can be a great way to moderate heat.
Substitutions
- Cheese Variations: For different flavors, add sharp cheddar cheese or pepper jack cheese to the cream cheese filling. I often base this on what I have, so don't hesitate to get creative!
- Protein Swaps: For a leaner approach, use turkey bacon instead of thick-cut bacon; shredded pork or beef are great alternatives for the chicken.
- Sauce Adjustments: If you lack pineapple juice, consider orange juice or a splash of apple cider vinegar for tang.
Variations
- Air Fryer: Cook at ~350°F for 12–15 minutes until bacon is browned and crispy.
- Grilled: If I make these on a traditional grill, I've found that cooking the bacon first, then dicing it up and adding it to the cream cheese mixture, is the best way to provide a similar taste without burning the bacon. Just ensure you're still cooking these over indirect heat, as gas or propane grills get hot quickly, and it can be difficult to maintain temperature control.
- Classic Appetizer: Omit the Huli Huli sauce and chicken if you want a more traditional jalapeño popper approach—keep the bacon, cheese, and peppers foundation.
Equipment
- Grill/Smoker (e.g., Traeger pellet grill, electric smoker, or charcoal grill) - Provides the smoke flavor via pellets, wood chips/chunks, or charcoal.
- Wire Rack - Ensures hot air (or smoke) circulates poppers for best results with crispy bacon.
- Small Saucepan - Used to reduce the Huli Huli ingredients into a thick marinade/glaze.
- Large Bowl - It is ideal for mixing the chicken, sauce, and cream cheese filling mixture.
- Paring Knife - It makes it easier to slice and core jalapeños with minimal waste.
Storage
- Leftovers: Place leftover poppers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a 350°F oven for ~10 minutes to preserve crisp bacon and melted cheese. Alternatively, a quick air-fryer pass can do wonders.
- Make-Ahead: You can stuff peppers ahead of time, wrap them in plastic wrap, and refrigerate (or freeze) until ready to smoke. This is an excellent option if you're making these for a crowd. The cooking process doesn’t change much if you have more peppers.
Related
Looking for other recipes like this? Try these:
Recipe
Huli Huli Chicken Jalapeno Poppers
Equipment
- Grill/Smoker
- Wire Rack
- Baking Sheet
- Pairing knife
- Spoon
- Small Saucepan
- Large bowl
Ingredients
- 10 jalapenos destemmed, sliced lengthwise, & cored
- 1 block 8 oz. cream cheese
- 10 bacon slices
- BBQ rub to taste
- 1 C brown sugar
- ¾ C ketchup
- ⅓ C soy sauce
- ½ C pineapple juice
- 1 T ginger paste
- 3-4 garlic cloves minced
- 1-2 C shredded Chicken
Instructions
For the Sauce & Marinade:
- Combine the brown sugar and next 5 ingredients in a saucepan over medium heat and cook until reduced to a honey-thick consistency. Turn off the burner and remove the sauce from the heat. Allow the sauce to rest until cooled, then refrigerate until ready to use.
For the Jalapeno Poppers:
- Preheat grill or smoker to 325 degrees. Meanwhile, combine the cream cheese, chicken, and 1 C of the prepared huli huli sauce in a large bowl and mix until well incorporated.**Note: this mixture will allow for leftovers to use in other meals!
- Lay a piece of bacon on a cutting board and place a halved jalapeno on top. Stuff the jalapeno with the cream cheese mixture, then tightly wrap with bacon. Repeat this step until all remaining jalapenos have been used. Season the poppers with BBQ rub and place on a wire rack.
- Once the grill/smoker has preheated, transfer the wire rack to the smoker and allow the poppers to cook until the bacon turns brown and begins to crisp, about 1 – 1 ½ hours.
- Remove the poppers from the smoker and allow them to cool for 5-10 minutes. Serve & enjoy!
Leave a Reply