Ingredients
Scale
- 2 8-ounce packages of cream cheese, softened at room temperature
- 1 20-ounce can of crushed pineapple, drained well
- 1.25 teaspoon seasoned salt or house seasoning
- .5 cups sliced green onion
- .5 cups chopped sweet red pepper
- .5 teaspoon crushed red pepper or red pepper flakes
- .25 teaspoon lemon zest (zest of 1 lemon)
- 1 cup chopped pecans
Instructions
- Step 1: Measure and prepare the ingredients listed.
- Step 2: Cream the cream cheese with an electric mixer in a large bowl.
- Step 3: Stir in the pineapple, seasoned salt, green onions, red pepper flakes, and lemon zest.
- Step 4: Spoon cheeseball ingredients onto a large piece of plastic wrap, form it into a ball using the plastic wrap, seal the wrap tightly, and chill it in the refrigerator for at least an hour.
- Step 5: Place pecans onto a flat dish or pan, remove the cheeseball from the refrigerator, unwrap it, and roll the cheeseball into the pecans until all sides are covered.
- Serve in a dish with crackers or vegetables or store in an airtight container in the refrigerator for up to 5 days.
Equipment
Notes
- Drain the pineapple well, squeezing out the juice with the back of a spoon; save the juice for later use.
- Reduce or omit the red pepper flakes for a milder taste.
- Roast the pecans before chopping them for a richer-tasting, crispier nut crunch.
- Prep Time: 1.5 hours
- Category: appetizers
- Cuisine: American
Keywords: pineapple cheese ball, cheese ball, easy pineapple cheese ball