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Pineapple Pecan Cheese Ball

Rebecca Stone

Ingredients

  • 16 ounces cream cheese softened (2 8-ounce packages)

  • ⅓ cup finely diced red bell pepper

  • ¼ cup thinly sliced green onion

  • 2 cans crushed pineapple 8 ounces each, very well drained

  • 2 teaspoons seasoned salt

  • 2 teaspoons Worcestershire sauce

  • 2 cups pecan chips

Instructions

  1. In a large bowl, mix together the first 6 ingredients and 1/2 cup of the pecans until thoroughly combined. 

  2. Shape into a ball; wrap tightly in plastic wrap and allow to chill in the refrigerator for at least 8 hours or preferably overnight.

  3. Before serving, roll the cheese ball in the remaining pecans.

  4. Place on a platter and serve with crackers.

Notes:

I like to use red bell pepper in this recipe, but feel free to use green bell pepper instead if that's what you have on hand.

When I say to drain the pineapple really well, I mean it! I usually drain out as much of the juice as possible while it's in the can, then I dump the pineapple into a fine mesh sieve. From there I can press out some more of the juice with my (clean) hands or a wooden spoon.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

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