Set grill/smoker up for indirect heat and a temperature of 250° degrees.
Add a few hickory or pecan wood chunks for smoke flavor.
As the grill is heating up, cut the jalapeño peppers down the middle and remove the seeds and white membranes. This is where the heat resides in the peppers. If you like the heat, leave some membrane inside the pepper.
Once the peppers are cut, mix the cream cheese, diced pineapple and 1 TBS of Stubb’s Pork Spice Rub together.
Fill each pepper with approximately 1 TBS of cream cheese filling. Once all the peppers are full, add them (Cream Cheese Side Up) to the grill/smoker.
After 30 minutes the cheese should have started to melt and get a little gooey. Once this happens, top each pepper with 1 TSP of the Stubb’s Bacon Jam.
Allow to cook for another 15 minutes. Remove from the heat and allow to cool for 5 minutes. The cream cheese mixture will be very hot.