Pineapple Cheese Ball
A quick, crowd-pleasing appetizer made with creamy cheese, sweet crushed pineapple, and crunchy pecans, perfect for parties and gatherings.
Ingredients
Main Ingredients
- 1 package cream cheese, softened to room temperature (8 oz) Ensure it's softened for easy mixing.
- 1 can crushed pineapple, well drained Reserve juice if you prefer a looser spread.
- 1 ea green bell pepper, finely diced Remove seeds before dicing.
- 1 ea shallot, finely diced (or 2 tablespoons red onion) Can be substituted for green onion for a milder flavor.
- 1/2 cup chopped pecans, toasted Optional; to deepen flavor, toast for 5–7 minutes at 350°F.
- to taste ea salt Adjust based on sweetness of pineapple.
- to taste ea freshly ground black pepper Adjust based on personal preference.
Instructions
Preparation
- Soften the cream cheese on the counter about 30 minutes before you start.
- Drain the crushed pineapple well, using a sieve and pressing with a spoon to remove excess liquid.
- In a medium mixing bowl, combine the softened cream cheese, drained pineapple, diced green bell pepper, diced shallot, and chopped pecans.
- Fold the ingredients together with a rubber spatula until evenly combined.
- Season with salt and black pepper and adjust according to taste.
- Shape the mixture into a tight ball and wrap it in plastic wrap, then refrigerate for at least 2 hours.
- Unwrap and serve on a platter, surrounding with crackers or vegetable sticks.
Notes
Store the wrapped cheese ball in an airtight container and consume within 3–4 days. It can be frozen for up to 1 month — expect slight texture changes upon thawing. Serve chilled with vegetable dippers and crackers.