Huli Huli Chicken Jalapeno Poppers
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.
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!