Pineapple Cheese Ball

A round cream cheese ball coated entirely in pecans, served on a white platter with crackers, sliced cucumbers, and rings of yellow and orange bell peppers.

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This pineapple cheese ball combines sweet pineapple, tangy cream cheese, and crunchy pecans for the perfect party appetizer!

Prep Time10

Chilling8

Total Time8 10

Course: Appetizer

Cuisine: American

Keyword: appetizer recipes, cheese appetizer, cream cheese appetizer, holiday appetizers, cheese ball, pineapple appetizer

Servings: servings

Calories: 146kcal

Author: Renae Gerhardstein

Equipment

medium bowl
wooden spoon
silicone spatula
Plastic wrap
Serving platter or plate

Ingredients

16 ounces cream cheese two packages 8oz, softened
1 can (8 oz) unsweetened crushed pineapple drained
¼ cup green bell pepper finely chopped
2 tablespoons onion finely chopped
2 teaspoons seasoned salt we used Lawry's brand
1 ½ cup pecans chopped, substitute with chopped pistachios

Instructions

Start by setting your cream cheese out on the counter about 30 minutes before you begin. Softened cream cheese mixes so much easier and creates a smoother texture. While it's softening, drain your crushed pineapple really well, I like to press it gently with a paper towel to remove extra moisture.
In a medium bowl, combine the softened cream cheese, drained pineapple, onion, bell pepper, and seasoned salt. Use a wooden spoon or spatula to blend everything together until you have a uniform mixture. Don't worry if it seems a bit soft at this point, that's exactly what we want before chilling.
Cover your bowl with plastic wrap or an airtight lid and refrigerate for at least 30 minutes. This initial chill makes the mixture firm enough to shape.
Remove the mixture from the refrigerator and use a silicone spatula to scrape down the sides of the bowl. Transfer it onto your serving platter and gently shape it into a ball with your hands. If it's sticky, lightly wet your hands with cold water, this helps tremendously.
Sprinkle the chopped pecans generously over the entire surface, gently pressing them into the cheese mixture so they adhere well. Make sure every inch is covered for that beautiful presentation.
Cover your coated cheese ball and refrigerate overnight. This is where the magic happens, all those flavors meld together, and the texture becomes perfectly firm yet creamy.
When you're ready to serve, just set it out about 15 minutes before guests arrive to take the chill off slightly. Serve with crackers, sliced vegetables or pita chips.

Notes

Ingredient Notes:

For Christmas use 1/8 cup green bell pepper and 1/8n cup red bell pepper.
Size matters when chopping. Keep your bell pepper, onion, and pecans finely chopped, around ¼ inch or smaller. Large chunks make it difficult to spread on crackers and can overpower individual bites. Consistent sizing also helps everything blend together harmoniously.
Room temperature is key. Cold cream cheese straight from the fridge will give you lumps and an arm workout you didn't sign up for. Softened cream cheese blends effortlessly and creates that silky-smooth base we're after. If you forgot to take it out early, you can microwave it for 10-15 seconds, but watch carefully so it doesn't melt.

Recipe Variations:

Classic Hawaiian style: Add ½ cup of finely diced celery to the mixture for extra crunch and a subtle vegetal note. Mix half of the chopped pecans directly into the cheese mixture before shaping, then roll the whole thing in the remaining chopped pecans. This creates a nuttier flavor throughout and a beautiful textured coating.
Tropical punch version: Reserve 2 tablespoons of the pineapple juice before draining and mix it into the cheese blend for a more pronounced tropical flavor. Add ½ cup of sweetened shredded coconut to the pecan coating for a true island vibe. This variation pairs exceptionally well with sweet potato chips or cinnamon pita crisps.
Savory bacon ranch: Stir in ¼ cup of crumbled cooked bacon and 1 tablespoon of ranch seasoning mix to the base recipe. Instead of rolling in pecans alone, combine ½ cup chopped pecans with ¼ cup crispy bacon bits for the coating.

Storing and Make Ahead Instructions:

This recipe tastes better when made ahead. The overnight refrigeration allows the flavors to develop and meld together beautifully. You can prepare it up to 2 days in advance, just keep it covered in the refrigerator until you're ready to serve.
When stored properly in an airtight container in the refrigerator, your cheese ball will stay fresh for up to 5 days. If you notice the pecans getting soft, you can refresh the coating by removing the old nuts and rolling them in freshly chopped ones before serving.
Freeze it before adding the pecan coating. Wrap tightly in plastic wrap and place in an airtight container for up to 1 month. Thaw overnight in the refrigerator, then add fresh pecans before serving. The texture may be slightly different, but the flavor remains delicious.

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