These sweet-and-salty vegan pineapple jalapeño poppers put a fresh twist on a classic party bite. Sweet pineapple combines with creamy vegan cheese, quinoa for body, and a buttery cracker crumb topping to balance the heat of the jalapeños.
Recipe originally published July 20, 2015
Vegan Jalapeño Poppers
These poppers started as a playful idea during cookbook planning and quickly became a party favorite. The combination of pineapple and jalapeño is surprisingly harmonious: the pineapple’s natural sweetness cools and complements the pepper’s heat, while a crunchy cracker topping adds a buttery finish.
I’ve made this version for several gatherings (and for no reason at all) and every time they’re a hit. Quick note: when reheating leftovers, avoid the microwave; warming them in a conventional oven or toaster oven keeps them crisp and prevents an unpleasant spicy vapor from building up.
These poppers are mildly sweet and spicy with a satisfying crunch—fun, unique, and perfect for a crowd. For a cooling contrast, serve with a creamy ranch-style dip.
Vegan Party Snacks
- Herb Cheese Peppadew Sweet Peppers
- Warm Caramelized Onion Bacon Dip
- Garlic Herb Vegan Boursin Style Spread
- Mini Vegan Sausage Pies
- Spicy Chipotle Kabocha Dip
- Melty Vegan Pizza Dip
- Vegan Air Fryer Buffalo Cauliflower
- Smoky Sweet Crunchy Chickpeas
- Vegan Buffalo Chicken Dip
- Vegan Goat Cheese Bacon Wrapped Dates
These poppers include quinoa, which gives them a bit of substance—definitely snack food that can double as a light dinner.
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Pineapple Jalapeño Poppers
A unique flavor twist on a classic party bite: sweet pineapple and buttery cracker crumbs add brightness and crunch to spicy jalapeños.
5 minutes
15 minutes
20 minutes
Ingredients
- 1 (8 ounce) can crushed pineapple, drained
- 6 ounces vegan cream cheese
- 1/3 cup cooked quinoa
- 18 + 8 gluten free crackers, divided
- 12 fresh jalapeño peppers, sliced in half lengthwise, seeds and ribs removed
Instructions
- Preheat oven to 350 ºF. Line a baking sheet with parchment.
- In a small bowl, combine drained pineapple, vegan cream cheese, and cooked quinoa. Crush 18 crackers into the mixture and stir until evenly combined.
- Fill each jalapeño half with a heaping tablespoon of filling (the filling can sit slightly above the edge). Place peppers on the prepared baking sheet, filling side up. Crush the remaining 8 crackers and sprinkle them over each filled pepper. Bake for 15 minutes, or until topping is golden.
- Remove from oven and allow to cool a few minutes. Serve warm.
- For a cool contrast, serve with a creamy celery ranch-style dressing.
Nutrition Information:
Yield:
8
Serving Size:
3
Amount Per Serving:
Calories: 128
Total Fat: 9g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 0mg
Sodium: 51mg
Carbohydrates: 6g
Fiber: 2g
Sugar: 6g
Protein: 3g
Nutrition calculations vary by tool and are for informational purposes only.
About Kristina:
Kristina is spabettie. She discovered cooking early and launched spabettie in 2010 to share vibrant vegan recipes. She draws on culinary training to create approachable plant-based dishes.
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