Sweet grilled pineapple skewers served with a creamy, spicy jalapeño popper dip. This unexpected combination brings together tropical sweetness and classic comfort flavors for an addictive party appetizer.
Recipe Details
Ingredients
- 1 large (1.5kg) fresh pineapple, cored and cut into chunks
- 45g brown sugar
- 30ml fresh lime juice
- 5ml chili powder
- 225g cream cheese, softened
- 120ml sour cream
- 60ml mayonnaise
- 4 large jalapeños, seeded and finely diced
- 6 strips bacon, cooked and crumbled
- 150g sharp cheddar cheese, shredded
- 3 cloves garlic, minced
- 2.5ml onion powder
- 2.5ml smoked paprika
- 3 stalks scallions, chopped
- 60g panko breadcrumbs
- 30g butter, melted
- to taste salt
- to taste black pepper
Instructions
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Preheat grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes.
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In a bowl, toss 1 large (1.5kg) fresh pineapple chunks with 45g brown sugar, 30ml fresh lime juice, and 5ml chili powder. Let marinate for 15 minutes.
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Thread pineapple onto skewers. Grill for 2-3 minutes per side until caramelized and lightly charred. Set aside.
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Preheat oven to 190°C (375°F). Cook 6 strips bacon until crispy, then crumble and set aside.
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In a large bowl, mix 225g cream cheese, 120ml sour cream, 60ml mayonnaise, 3 cloves garlic, 2.5ml onion powder, and 2.5ml smoked paprika until smooth.
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Fold in 4 large jalapeños, half the 6 strips bacon, most of the 150g sharp cheddar cheese (reserve some for topping), and half the 3 stalks scallions. Season with to taste salt and to taste black pepper.
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Transfer mixture to a greased 8x8 inch baking dish. Top with remaining 150g sharp cheddar cheese and 6 strips bacon.
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Mix 60g panko breadcrumbs with 30g butter and sprinkle over the top.
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Bake for 20-25 minutes until bubbly and golden on top.
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Garnish with remaining 3 stalks scallions and serve hot with grilled pineapple skewers for dipping.
Tips
Pineapple Selection: Choose a ripe pineapple that gives slightly when pressed and smells sweet at the base. Pre-cut pineapple works if fresh isn't available.
Heat Level: Adjust jalapeños to taste - remove all seeds for mild, keep some for medium heat, or add extra jalapeños for spicy lovers.
Grilling Alternative: If no grill available, use a grill pan or roast pineapple at 220°C (425°F) for 15 minutes until caramelized.
Make-Ahead: Dip can be assembled up to 24 hours ahead and baked when needed. Pineapple can be grilled earlier in the day and served at room temperature.
Bacon Tips: Save time by using pre-cooked bacon, or cook extra bacon ahead and freeze for future recipes.
Serving Ideas: Also great with tortilla chips, crusty bread, or vegetable crudités. The sweet-spicy combination is surprisingly addictive.
Storage: Leftover dip keeps refrigerated for 3 days and reheats well in the oven or microwave.