Vintage Pineapple Cheese Ball
A sweet, salty, savory, and crunchy vintage appetizer that is incredibly easy to make. Perfect for parties and requires no fancy cooking skills!
Ingredients
Cheese Ball Mixture
- 2 packages cream cheese 8 oz each, softened to room temperature, full-fat
- 1 can crushed pineapple 8 oz, packed in juice, drained exceptionally well
- 2 cups chopped pecans Divided into two 1-cup portions
- 1/4 cup green bell pepper Finely chopped
- 2 tablespoons grated onions Or finely chopped green onions
- 2 teaspoons seasoning salt Lawry's recommended
For Serving
- sturdy crackers Wheat crackers, buttery rounds, or pretzel crisps
Instructions
- Pour the crushed pineapple into a fine-mesh strainer. Press down hard with a wooden spoon and squeeze out every drop of juice you possibly can. Grab a clean paper towel and blot the top for good measure.
- Wash, seed, and finely chop the green bell pepper. Grate the onion. Divide the 2 cups of chopped pecans into two equal 1-cup portions. Set one portion aside for the outer coating.
- In a large mixing bowl, fold together the softened cream cheese, drained pineapple, chopped green bell pepper, grated onions, 1 cup of chopped pecans, and seasoning salt until just combined. Do not overmix.
- Lightly dampen your hands with cold water and gently shape the mixture into a round sphere. Place the ball in the center of a sheet of plastic wrap and wrap tightly. Refrigerate overnight, or for at least 12 hours.
- The next day, unwrap the cheese ball and gently reshape it if it flattened. Spread the remaining 1 cup of chopped pecans in an even layer on a plate. Roll the chilled cheese ball through the nuts, pressing gently to coat it completely.
- Allow the cheese ball to sit at room temperature for 10-15 minutes before serving. Serve on a platter with your favorite sturdy crackers or celery sticks.
Notes
Important Tips:
- Cream Cheese: Must be full-fat and softened to room temperature for at least 2 hours to prevent lumps.
- Pineapple: Use canned pineapple packed in juice (not syrup). Do NOT use fresh pineapple, as its enzymes will make the dairy bitter and grainy.
- Storage: Store leftovers in an airtight container in the fridge for 4-5 days. Do not freeze, as the texture of the cream cheese will turn crumbly and watery when thawed.
- Cream Cheese: Must be full-fat and softened to room temperature for at least 2 hours to prevent lumps.
- Pineapple: Use canned pineapple packed in juice (not syrup). Do NOT use fresh pineapple, as its enzymes will make the dairy bitter and grainy.
- Storage: Store leftovers in an airtight container in the fridge for 4-5 days. Do not freeze, as the texture of the cream cheese will turn crumbly and watery when thawed.