Of course! The Pineapple Cheeseball is a classic, retro appetizer that is surprisingly delicious and always a crowd-pleaser. It’s the perfect blend of sweet, savory, creamy, and crunchy.
This no-bake recipe comes together in minutes and is perfect for parties, potlucks, or holiday gatherings.
Classic Pineapple Cheeseball
Makes 1 large or 2 small cheeseballs
Ingredients
For the Cheeseball:
· 2 (8 oz) blocks cream cheese, softened to room temperature
· 1 (8 oz) can crushed pineapple, very well drained
· ¼ cup finely chopped green bell pepper
· ¼ cup finely chopped green onion (about 2-3 onions)
· 2 tablespoons finely chopped fresh parsley (or 2 tsp dried)
· ½ teaspoon garlic powder
· ½ teaspoon seasoning salt (like Lawry’s) or regular salt
· 1 cup chopped pecans, divided
For Rolling:
· ½ cup of the chopped pecans (from the 1 cup above)
· Optional additions: You can also roll in chopped fresh parsley, extra green onion, or even crispy bacon bits for a sweet and savory twist.
Instructions
Step 1: Drain the Pineapple (The Most Important Step!)
- Place the crushed pineapple in a fine-mesh strainer set over a bowl. Use the back of a spoon to press down firmly and squeeze out as much liquid as possible.
- For an even drier result, you can spread the pineapple on a layer of paper towels and pat it dry. Removing the excess liquid is crucial for a firm, sliceable cheeseball.
Step 2: Mix the Ingredients
- In a large mixing bowl, combine the softened cream cheese, well-drained pineapple, green bell pepper, green onion, parsley, garlic powder, seasoning salt, and ½ cup of the chopped pecans.
- Mix with a sturdy spoon or a hand mixer on low speed until everything is thoroughly combined. Be careful not to overmix if using a hand mixer, as it can make the cheese too soft.
Step 3: Chill the Mixture
- Cover the bowl with plastic wrap and refrigerate for at least 30-60 minutes. This firms up the mixture, making it much easier to shape into a ball.
Step 4: Shape and Roll
- Place the remaining ½ cup of chopped pecans on a plate or a piece of parchment paper.
- Remove the cheese mixture from the fridge. Shape it into one large ball or two smaller logs or balls.
- Roll the shaped cheeseball(s) in the chopped pecans, pressing gently to make sure the nuts adhere to the entire surface.
Step 5: Final Chill and Serve
- Wrap the finished cheeseball in plastic wrap and refrigerate for at least 1-2 hours, or until firm. This can be made up to 2 days in advance.
- When ready to serve, place the cheeseball on a serving plate and surround it with your favorite crackers (butter crackers, wheat crackers, or pretzel crisps work wonderfully).
Tips for the Perfect Cheeseball
· Room Temperature Cream Cheese: This is essential for a smooth, lump-free mixture that’s easy to blend.
· DRAIN THAT PINEAPPLE: I can’t stress this enough. The success of your cheeseball depends on it. A wet mixture will be difficult to shape and roll.
· Finely Chop the Veggies: You want small, uniform pieces so the cheeseball is easy to spread and has a consistent texture.
· Make-Ahead Marvel: This is an excellent make-ahead appetizer. Its flavor actually improves after sitting for a day, allowing the ingredients to meld.
· Variations:
· Add Ham: For a heartier version, add ½ cup of very finely chopped ham.
· Add Bacon: Substitute ¼ cup of real bacon bits for ¼ cup of the pecans inside the mixture.
· Spicy Kick: Add a few dashes of your favorite hot sauce or a pinch of cayenne pepper to the mixture.
· Different Nuts: Walnuts or almonds can be used in place of pecans.
Enjoy this delightful blast from the past! It’s a guaranteed hit that balances creamy, tangy, sweet, and crunchy in every single bite.