Pineapple Cheeseball
Pineapple cheese balls are a surprisingly delicious way to combine fruit and cheese into an amazingly scoop-able snack.
Servings: 4
Calories: 2266kcal
Ingredients
- 8 ounces cream cheese room temperature
- 8 ounces crushed pineapple all liquid squeezed out
- 1 ¾ cups chopped pecans divided
- 2 tablespoons green onion chopped small
- ¼ cup green bell pepper minced fine
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 tablespoon chopped 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.
Nutrition
Calories: 2266kcal | Carbohydrates: 78g | Protein: 34g | Fat: 216g | Saturated Fat: 58g | Polyunsaturated Fat: 45g | Monounsaturated Fat: 98g | Cholesterol: 229mg | Sodium: 1883mg | Potassium: 1501mg | Fiber: 22g | Sugar: 50g | Vitamin A: 3861IU | Vitamin C: 61mg | Calcium: 410mg | Iron: 6mg