One 8 ounce can crushed pineapple (all liquid squeezed out)
1 ¾cupschopped pecans(divided)
2tablespoonsgreen onion(chopped small)
¼cupgreen bell pepper(minced fine)
½teaspoongarlic powder
½teaspoonkosher salt
1tablespoonchopped fresh parsley(for garnish)
Instructions
Drain the crushed pineapple in a fine mesh sieve and press out all liquid until very dry.
In a large bowl add the drained pineapple, cream cheese, 1 cup of chopped pecans, green onion, green pepper, salt and garlic powder. Stir well to combine.
Transfer the mixture to a plate and form into a ball.
Coat the cheese ball with the remaining 3/4 cup of chopped pecans, pressing them in ensuring it is well coated.
Wrap the cheese ball in plastic wrap and refrigerate for a minimum of 4 hours before serving. This is best if made the day before serving.
Sprinkle with parsley when serving. Serve with a variety of crackers or pretzels.
Notes
These freeze really well up to a month if wrapped in plastic wrap and sealed in an airtight container, defrost overnight before serving.