Cut the outside casing off the beef sausage, similar to peeling a carrot, and discard the trimmings. (Skip this step if you’re using our skinless sausage.)
Dice the sausage into very small pieces.
Cut off the top of each jalapeño, remove the inside pulp and seeds, and cut the jalapeños in half lengthwise.
Mix the diced sausage with cream cheese and pineapple.
Stuff each jalapeño half with the cream cheese mixture and wrap a slice of bacon around each piece. Use toothpicks to hold the bacon.
Grill until cooked.