Pineapple Cheese Ball with Pecans (Easy No-Cook)

Pineapple Cheese Ball

This no-cook pineapple cheese ball has a creamy, sweet-savory center with green pepper, green onion, and a little sharp cheddar. Chopped pecans cover the outside, adding crunch to each spread of cheese on a cracker.

The pineapple needs a firm squeeze before it goes into the filling. Too much juice can make the ball slump, even after chilling. Shape it ahead, refrigerate it until it holds its form, and add the pecans near serving time if you want a crunchier coating.

Ingredients for Pineapple Cheese Ball

• 2 packages (8 ounces each) full-fat cream cheese, softened (450g total)
• 1 can (8 ounces) crushed pineapple, drained and squeezed well (225g before draining; about 1/2 cup after draining)
• 1/2 cup finely shredded sharp cheddar (55g)
• 1/4 cup finely chopped green bell pepper (35g)
• 2 tablespoons finely chopped green onions (10g)
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1 1/4 cups chopped pecans (135g)

For serving: Round buttery crackers, as needed.

How to Make Pineapple Cheese Ball

1. Drain the pineapple: Place it in a fine-mesh strainer and press firmly with a spoon. Squeeze out more juice with clean hands or paper towels. It should be moist but not drip when pressed.
2. Mix the filling: Beat the softened cream cheese in a bowl until smooth. Fold in the pineapple, cheddar, bell pepper, green onions, seasoned salt, and garlic powder until evenly combined. There should be no pooled liquid.
3. Shape and chill: Spoon the filling onto plastic wrap and gather it into one slightly rustic ball. Wrap snugly, set it on a plate, and refrigerate for at least 2 hours or overnight. Start checking after about 2 hours: the unwrapped ball should stay rounded. If it slumps, rewrap it and chill longer.
4. Coat with pecans: Spread the chopped pecans on a plate. Unwrap the chilled ball and roll it in the nuts, gently pressing more onto bare spots until the exterior is generously covered.
5. Serve: Set the ball on a plate with round crackers and a small spreading knife. Lift a small serving portion from the front to reveal the creamy, flecked center. Serve chilled.

Time: About 20 minutes of preparation, plus at least 2 hours of chilling. Makes one cheese ball, or about 12 to 16 appetizer servings.

How to Keep the Cheese Ball Firm

A quick pour-off can leave crushed pineapple wetter than it looks. Press and squeeze it before mixing; the finished center should be spreadable, not runny. Chilling helps the wrapped ball hold its shape, but it may not correct a filling made with substantial excess juice.

When to Add the Pecans

You can shape and refrigerate the uncoated ball the day before serving. Press on the pecans shortly before serving to favor a crisp coating. Coating it earlier also works, though the nuts may soften as they sit against the filling.

Serving and Storage

Keep crackers separate until serving so they stay crisp. Sliced baguette or sturdy vegetable sticks are other options. For a savory alternative, try this classic cheese ball with pecans.

Wrap or seal leftover cheese ball and refrigerate for up to 4 to 5 days. No reheating is needed. Refrigeration is preferable to freezing for texture: thawing may make the cream cheese grainy and soften the pecans.

Nutrition

Approximate nutrition per serving, based on 16 servings and excluding crackers: 175 calories, 4g protein, 17g fat, and 4g carbohydrates. Approximate values per 100g: 345 calories, 7g protein, 34g fat, and 9g carbohydrates. Values vary with the amount of pineapple retained after draining and the brands used.