These are great for a party. The sweetness of the pineapple balances out the spiciness of the jalapeno chilli pepper. It's worth going to the effort of finding fresh jalapenos! Most supermarkets carry packs of chilli peppers which could work if they are big enough.
Adjust the number of jalapenos depending on their size. This recipe will stuff 12 large or 24 small peppers.
To hold the peppers upright, I use a foil disposable tray and cut X's in the bottom, place upside down, and press the jalapenos into each hole. I can usually get 6 to 8 in each. It makes cleaning up easier!
Fantastic! I cut the peppers in half lengthwise, roasted for about 20 min. before stuffing then cooked at recommended temp for about 20-25 min. Flavor is amazing---best stuffed jalapenos I've ever made! - 02 Jan 2011 (Review from Allrecipes US | Canada)
These were SUPER! We cooked them on our new primo grill. It really helped to have the jalapeno stand to keep them standing upright as pictured in my photo. Thanks Lance-- I will be making these again soon! - 07 Mar 2010 (Review from Allrecipes US | Canada)
These were great, although I will be making some changes the next time I make them. I was surprised at how crunchy the jalapenos were--not necessarily a bad thing, but I think next time I will cook them for longer or precook the jalapenos. The filling seemed a little thick and I couldn't taste the pineapple as much as I was hoping to, so next time I will add more than 1/2 a cup. We used small jalapenos and ended up making a T-cut along the side (where the top of the T is at the base of the stem) because we didn't think we could get all the seeds out just by slicing off the top. I think it worked well--we could hold the jalapenos by the stem to eat them. - 12 Mar 2010 (Review from Allrecipes US | Canada)