Huli Huli Poppers | The Neverending Popper Challenge

Prepare the Huli Huli marinade by combining 1.5 cups ketchup, 2/3 cup light soy sauce, 6 tablespoons lime juice, 6 tablespoons light brown sugar, 6-8 cloves minced garlic, and 2 teaspoons minced ginger in a saucepan.

Bring the marinade to a simmer and cook for 4-5 minutes, then let it cool completely.

Clean the pork loin, trimming off any bad parts, and cut it into thin, even strips.

Season the pork strips liberally with salt and pepper, then place them in a plastic bag to marinate.

For the seasoned cream cheese, mix 8 ounces of cream cheese with 2 teaspoons of honey sriracha spice blend.

Line a baking sheet with non-stick foil and arrange the marinated pork in a single layer on the pan.

Bake the pork in a preheated oven at 425 degrees Fahrenheit for 20-22 minutes.

Once the pork is cool enough to handle, slice it into matchstick pieces.

Grill the pineapple slices on both sides until lightly charred, then chop them roughly.

Prepare the jalapenos by cutting off the top third and cleaning out the insides, saving the scraps to mix into the filling.

In a bowl, combine the jalapeno scraps, matchstick pork, and a bit more Huli Huli sauce with the seasoned cream cheese.

Wrap each jalapeno with a piece of bacon, securing with toothpicks if necessary.

Chill the wrapped poppers in the refrigerator until ready to grill.

Grill the poppers off heat for about 30 minutes, then brush them with Huli Huli sauce before serving.

Equipment Needed

Spice Level:

Allergens