Pineapple Pecan Cheese Ball (Print version)
A creamy, sweet-savory Pineapple Pecan Cheese Ball rolled in toasted pecans for an easy make-ahead party appetizer.
# Ingredients:
For the cheese ball
01 -
2 packages (8 oz each, 450 g total) full-fat cream cheese, softened
02 -
1 can (8 oz, 225 g) crushed pineapple, very well drained
03 -
1/3 cup (45 g) finely diced red bell pepper
04 -
1/4 cup (25 g) thinly sliced green onion
05 -
1 teaspoon Worcestershire sauce
06 -
1 to 1 1/2 teaspoons seasoned salt, to taste
07 -
1/2 cup (55 g) finely chopped pecans
For the coating and serving
08 -
1 1/2 cups (165 g) finely chopped pecans, toasted and cooled
09 -
Crackers, pretzels, celery sticks, or apple slices, for serving
# Instructions:
01 -
Place the crushed pineapple in a fine strainer and press firmly with a spoon until very little juice remains. Blot with paper towels if it still looks wet.
02 -
Add the softened cream cheese to a mixing bowl and beat until smooth and spreadable, about 1 minute.
03 -
Add the drained pineapple, red bell pepper, green onion, Worcestershire sauce, seasoned salt, and 1/2 cup chopped pecans. Mix until evenly combined.
04 -
Spoon the mixture onto a large piece of plastic wrap. Use the wrap to shape it into a ball, then seal tightly.
05 -
Refrigerate for at least 4 hours, preferably overnight, until the cheese ball is firm enough to hold its shape.
06 -
Spread the toasted pecans on a plate. Unwrap the cheese ball and roll it in the pecans until fully coated. Serve chilled with crackers or vegetables.
# Good to know:
01 -
Chilling time is important and is not included in the prep time.
02 -
Roll in the outside pecans shortly before serving for the crispest coating.
03 -
Store leftovers airtight in the refrigerator for up to 4 days.