Creamy Pineapple Cheese Ball (Printable Version)
# What You'll Need:
→ Base
01 -
227 g full-fat cream cheese, softened to room temperature
02 -
142 g canned crushed pineapple, thoroughly drained
→ Mix-ins
03 -
30 g green onion, finely chopped
04 -
60 g pecans, chopped, plus extra for coating
05 -
Optional: 30 g red bell pepper, finely diced
06 -
Salt, a pinch
07 -
Garlic powder, a dash
# Step-by-Step Directions:
01 -
Soften the cream cheese to room temperature for easier mixing. Drain the crushed pineapple completely to avoid excess moisture that weakens the structure.
02 -
In a mixing bowl, blend the cream cheese, drained pineapple, green onion, chopped pecans, red bell pepper if using, salt, and garlic powder until smooth and fully incorporated.
03 -
Shape the mixture into a rough ball inside the bowl with your hands or a spatula; the texture will be soft at this stage.
04 -
Transfer the ball onto plastic wrap, wrap tightly, and smooth it into a round shape. Refrigerate for 2 to 3 hours until firm enough to hold shape.
05 -
Unwrap the chilled ball and roll it evenly in finely chopped pecans, pressing gently to adhere the coating.
06 -
Place the coated ball on a serving board surrounded by crackers, fresh vegetables, or fruit slices. Allow it to sit at room temperature for 10 minutes for optimal spreadability.
# Helpful Notes:
01 -
For best results, prepare the ball at least several hours or a day ahead. Proper draining of pineapple is crucial to maintain its firm texture.
02 -
Variations include adding bacon bits, shredded coconut, or substituting nuts with toasted coconut or crackers.
03 -
Can be frozen before coating for up to one month; thaw in refrigerator overnight before applying coating.