Pineapple Cheeseball

Course Appetizer

Cuisine American

Keyword easy-appetizers, easy-cheeseball-recipes, pineapple-cheeseball

Prep Time 10

Chilling time 8

Total Time 8 10

Servings servings

Calories 126kcal

Author Melissa Sperka

Using an electric mixer, whip together the cream cheese, onion and chive cream cheese, crushed pineapple, and garlic salt.
Stir in the green bell pepper, red bell pepper, green onion, pecan pieces and 1/2 cup of shredded cheese by hand.
Shape into 1 large or 2 small balls and roll in the remaining shredded cheddar cheese. [Note: If making 2 smaller cheeseballs extra shredded cheese for rolling may be needed.]
Wrap in plastic wrap, press to shape and refrigerate for at least 8 hours, preferably overnight, until firm.
Serve with crackers, pita chips or vegetables.

If preferred, you can omit the pecans from the cheeseball mixture and roll in toasted pecans instead. When doing so, you'll need about 1 cup of toasted pecan pieces.
To toast the Pecans: Preheat the oven to 350°F. Spread the pecans in a single layer on a baking sheet. Pop into the oven and roast for 6-8 minutes just until lightly toasted and fragrant. Cool completely before adding to the cream cheese mixture.