Easy Pineapple Cheese Ball Recipe with Pecans
This Pineapple Cheese Ball combines cream cheese, bell pepper, green onion, crushed pineapples, and pecans for the perfect appetizer! Serve it with crackers and fresh veggies for any gathering.
Servings: 10 servings
Calories: 159kcal
Ingredients
- 16 ounces cream cheese, softened
- 1 teaspoon Seasoned salt
- 1/2 cup red bell pepper, finely chopped
- 1 green onion, finely chopped
- 20 ounce crushed pineapple, completely drained
- 1/2 cup pecans, chopped
Instructions
- Combine cream cheese, seasoned salt, chopped bell pepper, chopped green onions and crushed pineapple in a medium mixing bowl.
- Scoop the pineapple cheese mixture on to a piece of cling wrap. Form the mixture into one large cheese ball and wrap tightly with the cling wrap.
- Refrigerate mixture for 1 hour to help make it stiff.
- Remove from the refrigerator and cover half the cheese ball in chopped pecans.
- Serve with Wheat Thins, pita chips, other crackers and fresh veggies.
Notes
- Remember to soften the cream cheese by leaving it on the counter at room temperature for at least an hour for easy mixing. If it's too cold and solid, it'll be difficult to mix.
- Chop the mix-ins finely, and roughly the same size to evenly spread the flavors.
- To make a pineapple cheese ball ahead, prepare the whole thing except coating it with pecans. You can refrigerate it for up to four days or freeze it up to a month. Roll the cheese ball in pecans just right before serving.
- Drain the pineapple really well. Otherwise, if it is too watery, the liquid will either seep out of the cheese ball or make it runny.
Nutrition
Serving: 0.25cup | Calories: 159kcal | Carbohydrates: 3g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 142mg | Potassium: 60mg | Sugar: 2g | Vitamin A: 609IU | Calcium: 44mg | Iron: 0.1mg
