Rena Ware


Pineapple Pecan Cheese Ball

Recipes 19 December, 2017

This savory Pineapple Pecan Cheese Ball is so delicious! The sweetness of the pineapple is balanced by the pepper, green onion and seasoned salt, and the crunchy pecans are basically a must to round the whole thing out… The perfect sweet-salty addition to any party or gathering!

Pineapple Pecan Cheese Ball

One of the best things about this recipe is that it can be made in advance, so no last minute cooking, baking, or reheating. It’s actually best if you make it one or two days before your party so the flavors have a chance to blend together.

If you are making this appetizer for Christmas, you can use cup red bell peppers and  cup green bell peppers for a festive look. You can also form it into small balls and insert a pretzel stick into each ball. This is a crowd pleaser!

Pineapple Pecan Cheese Ball

3 8-ounce packages cream cheese, softened
1 8-ounce can crushed pineapple, very well drained
¼ cup chopped green pepper, finely diced
2 Tablespoons green onions, thinly sliced
2 teaspoon seasoned salt
1 cup roasted pecans, chopped
Assorted crackers for serving

In a large bowl, whip the cream cheese with a Spoonula until smooth. Gently stir in the pineapple, green pepper, green onion and seasoned salt and mix together until thoroughly combined. Shape into a ball, cover and allow to chill in the refrigerator for at least 8 hours or preferably overnight.

Pineapple Pecan Cheese Ball

Preheat the Mini Classic Skillet on medium heat. Add the chopped pecans and cook approximately 5 minutes, stirring occasionally, every minute or so. Watch them carefully when they start to brown and smell nutty as they will overcook very quickly. Cook until they are fragrant and brown. Remove from heat, let cool completely.

Pineapple Pecan Cheese Ball

Roll the cheese ball in the pecans and let sit at room temperature for about 15 minutes before serving. Place on a platter and serve with crackers. We like it best on buttery round crackers. Enjoy!


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