Pineapple Pecan Cheese Ball Recipes

PINEAPPLE CHEESE BALL

Steps:

• Add the cream cheese, drained crushed pineapple, bell pepper, green onion, and seasoning salt to a medium sized mixing bowl. Mix together.
• Transfer the mixture to a serving plate and form a ball. Roll in chopped pecans. Serve with crackers.

PINEAPPLE CHEESE BALL

Steps:

• Mix all the ingredients, using only 1 cup of the pecans listed and form into a ball.
• Reserve 2nd cup of pecans for topping.
• Refrigerate overnight.
• Before serving, roll cheese ball in reserved cup of pecans.
• Serve with crackers of choice.

PINEAPPLE PECAN CHEESE BALL

Steps:

• In a large bowl, mix cream cheese, peppers, onions, pineapple, seasoning salt, and 1 cup of pecans.
• Lay out a large sheet of plastic wrap on the counter and scoop mixture onto the plastic wrap. Fold plastic wrap over the mixture and chill in the fridge for at least four hours, or overnight if possible.
• When completely chilled, shape into a ball and roll in the remaining pecans. Serve with crackers.

PINEAPPLE CHEESE BALL

Steps:

• In a small bowl, beat cream cheese, pineapple, green pepper, onion and seasoned salt until blended. Cover and refrigerate for 30 minutes. Shape into a ball (mixture will be soft); coat in walnuts. Cover and refrigerate overnight. Serve with crackers and vegetables.

PINEAPPLE PECAN CHEESE BALL

Steps:

• In a large bowl, beat cream cheese until smooth. Stir in the pineapple, green pepper, onions, seasonings and 1/2 cup pecans. Place on a sheet of plastic wrap; shape into a ball. Refrigerate overnight. , Just before serving, roll cheese ball in remaining pecans. Serve with crackers.

PINEAPPLE CHEESE BALL

Steps:

• In a medium mixing bowl, combine cream cheese, celery, bell pepper, onion, and crushed pineapple. Divide the mixture in half and form two balls out of the mixture. Roll each ball in the pecans. Chill until ready to serve.

PINEAPPLE PECAN CHEESE BALL

Steps:

• Whip cream cheese and gently stir in pineapple, bell pepper, onions, seasonings and 1/2 of the pecans.
• Pat out onto a sheet of plastic wrap and shape into a ball.
• Refrigerate overnight and roll in remaining pecans before serving.

PINEAPPLE CHEESE BALL

Steps:

• Drain the pineapple. In a fine-mesh strainer, drain the 20-ounce can of pineapple. Use a spatula to press out as much water as possible.
• Dice the veggies. Dice the bell pepper, jalapeño, shallot, and green onions.
• Toast and chop the pecans. I like to toast the pecan because toasting them brings out their flavor. Chop them, if they aren't already chopped.
• Mash the cream cheese. Use a fork to mash the softened cream cheese.
• Add the remaining ingredients. Add the drained pineapple, the diced veggies, the Worchestershire sauce, salt, and pepper. Mix until everything is evenly combined.
• Form and chill. Form the cheese ball mixture into a ball and wrap the whole thing in plastic wrap. Chill for at least 2 hours and up to overnight.
• Add the crushed pecans. Roll the chilled pineapple cheese ball in crushed pecans.
• Serve. Serve with round buttery crackers. I like Ritz and Wheat Thins.

PINEAPPLE CASSEROLE

Steps:

• Preheat oven to 350˚F. In a medium size bowl, combine sugar, flour, and reserved pineapple juice. Add pineapple chunks and toss well to combine. Spoon pineapple mixture into 8x8-inch casserole dish and top with shredded cheese.
• Combine crushed Ritz crackers and melted butter. Spread Ritz cracker topping evenly on top of pineapple mixture.
• Bake at 350˚F for 30 minutes, or until bubbly.