Pineapple Pecan Cheese Ball

Pineapple pecan cheese ball combines cream cheese, crushed pineapple, peppers, scallions, and pecans. This pineapple cheese ball is the perfect sweet-salty addition to any party or gathering!

Prep Time 15

Cook Time 0

Chill Time 8

Total Time 8 15

Servings

Ingredients

16 ounces cream cheese softened (2 8-ounce packages)
1/3 cup finely diced red bell pepper
1/4 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

In a large bowl, mix together the first 6 ingredients and 1/2 cup of the pecans until thoroughly combined. Shape into a ball; wrap tightly in plastic wrap and allow to chill in the refrigerator for at least 8 hours or preferably overnight.
Before serving, roll the cheese ball in the remaining pecans. 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.

Nutrition