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Pineapple cheese ball coated in chopped pecans, with cheddar and green bell pepper flecks visible in the cream cheese.

Pineapple Cheese Ball with Pecans

Make-ahead pineapple cheese ball with cream cheese, cheddar, crushed pineapple, and pecans. Prep in 15 minutes, chill 60 minutes, and serve 12 as a cold appetizer.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 16 oz cream cheese 450 g, brought to room temperature
  • 1 cup crushed pineapple drained thoroughly (squeeze out excess liquid)
  • 1 cup sharp cheddar cheese shredded
  • ½ cup pecans 57 g, finely chopped
  • ½ cup green bell pepper finely diced
  • 2 tbsp green onion finely minced
  • 2 tbsp red bell pepper finely diced (optional, for color)
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp salt adjust to taste
  • 1 cup pecans 114 g, finely chopped (for coating)

Method
 

  1. Place the softened cream cheese in a large mixing bowl and beat until smooth and creamy.
  2. Add the crushed pineapple, shredded cheddar, ½ cup pecans, chopped green bell pepper, green onion, red bell pepper (if using), garlic powder, onion powder, and salt.
  3. Using a spatula or clean hands, mix until everything is evenly incorporated.
  4. Transfer the mixture onto a sheet of plastic wrap, gather the wrap around it, and shape into a tight ball.
  5. Refrigerate for at least 1 hour to firm up and blend flavors.
  6. Place the remaining 1 cup chopped pecans on a plate. Unwrap the chilled cheese ball and roll it in the nuts, pressing lightly so they adhere.
  7. Serve chilled with buttery crackers, pretzel thins, or vegetable sticks.