Pineapple Cheese Ball
A pineapple cheese ball is always a welcome addition to any party. Sweet crushed pineapple, creamy cheese, colorful bell peppers all rolled in toasted pecans for crunch. A crowd pleaser for sure!
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Servings: 8 servings
Equipment
- Cheese Board and Knife Set - Perfect for entertaining
- Hand Mixer Electric (5) Attachments
Ingredients
- 16 ounces cream cheese softened
- 8 ounces crushed pineapple drained
- 2 green onions sliced
- 1/2 green bell pepper minced fine
- 1/2 red bell pepper minced fine
- 1 teaspoon seasoned salt
- 1 teaspoon Worcestershire sauce
- 2 cups toasted pecans chopped
Instructions
- Finely chop the green and red bell peppers. Drain the pineapple.
- Soften cream cheese in a large bowl and whip with hand mixer or stand mixer.
- Add the finely chopped bell pepper and drained crushed pineapple. Stir to combine.
- Add in the green onions, seasoned salt, and Worcestershire sauce. Stir to combine.
- Shape into a ball, wrap tightly in plastic wrap, and chill for 1 hour or until firm.
- When ready to serve, remove from plastic wrap and roll in chopped pecans to coat the outside.
- Serve with crackers and veggies.
- Enjoy!
Notes
-
- Be sure to drain the pineapple really well.
- The more bell pepper you add to it the less firm it will be as the peppers release water.
- Chill the mixture or the formed cheese ball for 30 minutes to an hour or until it is firm.
- You can add some of the pecans to the inside of the cheese ball if you like or just use them on the outside.
- Coat the cheese ball easily by adding a cup of pecans to the bottom of a bowl and setting the cheese ball on top of them. Then press the remaining amount into the top and sides with your hand. You can then roll it around to fill in any open spots.
Nutrition
Serving: 1 | Calories: 321kcal | Carbohydrates: 10g | Protein: 5g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 18g | Cholesterol: 46mg | Sodium: 301mg | Fiber: 2g | Sugar: 6g
