Pineapple Cheese Ball
Sweet and savory pineapple cheese ball is a unique, delicious party appetizer. Guests love it! Cream cheese, crushed pineapple, bell pepper and crunchy pecans.
Prep: 15 minutes
Cook: 8 minutes
Total: 1 hour 23 minutes
Servings: 12 servings
Ingredients
- 2 cups raw pecan halves
- 2 (8-ounce) packages reduced fat cream cheese softened to room temperature
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Pinch cayenne pepper
- 1 (8-ounce) can crushed pineapple
- 1 small red bell pepper finely chopped (about 1 cup)
- ¼ cup minced green onions plus additional for garnish
FOR SERVING:
- Crackers (our family loves Triscuits or Ritz)
- Toasted baguette slices
Instructions
- Toast the pecans: preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake until toasted and fragrant, about 8 to 10 minutes, stirring once halfway through. DO NOT WALK AWAY. Nuts love to burn at the last second. Let cool, then chop go for a medium chop, a little bit finer than rough chopped (but they certainly don’t need to be microscopic pieces).
- In a large mixing bowl, beat the cream cheese with the garlic powder, salt, and cayenne until smooth and combined.
- By hand, stir in the pineapple, bell pepper, and green onion.
- Add half of the chopped pecans.
- Lay a large sheet of plastic wrap on the counter. Scrape the cheese pineapple mixture into the center in as globe-like of a mound as you can. It will not be a perfect sphere at this point.
- Wrap the edges of the plastic around it to seal and encourage it to form a round ball. Place the wrapped cream cheese in a bowl and refrigerate for at least 1 hour or overnight.
- When ready to serve, remove the chilled cheese ball from the refrigerator. Place the chopped pecans on a plate. (I find it’s easiest to use a plate with edges that curve up a little. A pie dish works well too.) Unwrap the cheese ball and place it on the plate with the pecans, coating well. The cheese ball won’t roll like a real ball. Gently lift and turn it, patting the pecans all over the outside. Carefully transfer it to a serving plate. Serve with crackers or baguette slices and a sprinkle of additional green onion for garnish.
Notes
- TO STORE: Cover and refrigerate leftover cheese ball for up to 3 days.
- TO MAKE AHEAD: Up to 1 day in advance, prepare the cheese ball as directed through Step 6. Refrigerate it in the plastic wrap. Coat the cheese ball in pecans just before serving.
Nutrition
Serving: 1(of 12)Calories: 218kcalCarbohydrates: 10gProtein: 5gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 20mgPotassium: 225mgFiber: 2gSugar: 6gVitamin A: 638IUVitamin C: 18mgCalcium: 74mgIron: 1mg
