Halve and remove the seeds from the jalapeño peppers. Soak the peppers overnight in pineapple juice.
During that same timeframe, breast out your doves and lightly dust them with kosher salt and freshly cracked black pepper. Let the breasts sit in the fridge overnight.
When ready to stuff your poppers, slice the Manchego cheese so a sliver will fit in each halved pepper. Add the slivers of cheese to your peppers, followed by one dove breast per pepper, then tightly wrap in bacon. Pin the pepper closed with a couple toothpicks.
Dust all sides of bacon-wrapped peppers with freshly cracked black pepper.
Heat a medium skillet on medium heat. Sear all sides of your poppers until the bacon is brown and slightly crisp. Another option: Cook your poppers on an oven-safe baking tray or skillet for 10 minutes in a preheated 450 degree oven.
Remove and let poppers rest for three to five minutes. Serve and enjoy!
