This easy pineapple cheeseball is the perfect crowd-pleaser for your next gathering. It’s a creamy blend of tangy cream cheese, sweet pineapple, a pop of smoky-spicy chipotle, and a hint of green onion, all rolled together and coated in crunchy pecans for that irresistible bite. I like to serve it with crisp crackers and fresh vegetables.
¼cupchopped bell pepperred and green together is nice
2tablespoonsgreen onionschopped
1pinchchipotleoptional
Instructions
Add all ingredients to a mixing bowl, using only 1 cup of pecans and reserving the other cup.
Mix until well blended.
Form into a ball and wrap in plastic wrap.
Refrigerate overnight.
Just before serving roll the cheeseball in the reserved 1 cup of pecans, pressing them into the cheese ball gently.
Serve with crackers.
Notes
Storage:Any leftover pineapple cheese ball should be tightly wrapped in plastic wrap or sealed in an airtight container and refrigerated for up to one week.I don’t recommend freezing leftovers since thawing the cheese ball will make the cream cheese a bit grainy.Tips:
Drain the pineapple well.
Make sure you soften the cream cheese to room temperature before mixing.
Toast your chopped pecans in a single layer on a lined baking sheet in a 350-degree F oven for 7-10 minutes. Stir halfway through so they toast evenly, and watch ‘em closely so they don’t burn.
Refrigerating the pineapple cheeseball overnight is crucial! It needs to fully chill so you can roll it in the remaining pecans without making a gooey mess.