Hawaiian ABTs

Course Appetizer
Cuisine American
Author Based on a recipe from Year on the Grill


  • 12 Whole Jalapeno Peppers sliced in half lengthwise
  • 8 Oz Cream Cheese softened to room Temperature
  • 24 Slices Thick Cut Bacon
  • 24 Small long Pieces of Fresh Pineapple cut to be slightly smaller than the size of the split Jalapenos
  • Several Toothpicks


  • Half the jalapenos leaving the stem.
  • With a spoon scrape out the seeds and veins, then rinse with water. NOTE: It is the seeds and the white veins that are the most SPICY. Remove as much as possible to make a milder version of this if you are serving a large crowd.
  • Fill each jalapeno half with cream cheese, making sure to not overfill past the rim.
  • Place a slice of pineapple in each.
  • Starting at the bottom, wrap each stuffed jalapeno with bacon, add a toothpick to hold it together.
  • Place ABT’s on the grill, indirect heat (Coals pushed to the side, peppers placed where there are no coals under the peppers.
  • Grill until bacon is crisp about an hour to an hour 15 minutes. They can easily be done in a oven. (Not recommended: you will lose that wonderful smoky flavor)
  • Remove toothpicks prior to serving
  • Serve HOT and ENJOY (Everyone always does)!