Smoked-and-grilled jalapeño poppers stuffed with bacon-laced Boursin-style cheese, sharp cheddar, and a touch of sweet pineapple, finished with paprika. Creamy, smoky, and gently fiery while keeping a satisfying crunch.
Cook the bacon to your preferred doneness; let cool and chop into small bits.
In a bowl, mix the Homemade Boursin-style Cheese Spread with cheddar, pineapple, and chopped bacon until evenly combined.
Put on gloves. Trim stems from jalapeños and halve lengthwise; scrape out seeds and white ribs (leave ribs for more heat).
Spoon or pipe the cheese mixture into the jalapeño halves, filling just below the rim. For the one-eyed version, place a green olive at the stem end as a plug. Sprinkle paprika on top.
Set up a grill or smoker for 2‑zone cooking and preheat to about 225°F (107°C) on the indirect side.
Arrange the stuffed jalapeños cut-side up on the indirect side and cook at about 225°F until the cheese is melted and the peppers are slightly softened but still crisp, about 20 minutes.
Remove carefully with a spatula, let cool briefly, and serve warm, at room temperature, or chilled.