Pineapple Cheeseball from Heaven: A Tropical Twist on a Classic Appetizer

The Pineapple Cheeseball from Heaven is a delightful mix of creamy, tangy, and sweet flavors wrapped in a golden, nutty crust. Perfect for parties, potlucks, or casual get-togethers, this recipe is sure to impress guests with its unique tropical twist. Below, you’ll find a step-by-step guide to creating this heavenly appetizer.

Ingredients

Before diving into the process, gather these simple ingredients:

For the cheeseball:

• 8 oz (225g) cream cheese, softened
• 1 cup (250ml) crushed pineapple, drained well
• 1 cup (100g) shredded sharp cheddar cheese
• 2 tablespoons finely chopped green onions
• 1 tablespoon diced red bell pepper (optional, for color and a hint of sweetness)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the coating:

• 1 cup (100g) finely chopped pecans
• ¼ cup (20g) finely chopped fresh parsley

Step-by-Step Instructions

Step 1: Prep the Ingredients

1. Drain the pineapple: Place the crushed pineapple in a fine mesh strainer or cheesecloth, and press out as much liquid as possible. Excess moisture can make the cheeseball too soft to hold its shape.
2. Chop vegetables and nuts: Finely dice the green onions, red bell pepper, pecans, and parsley. Set aside the pecans and parsley for coating.

Step 2: Mix the Base

1. In a large mixing bowl, combine the softened cream cheese, drained pineapple, shredded cheddar cheese, green onions, and red bell pepper (if using).
2. Sprinkle in the garlic powder, onion powder, salt, and pepper. Mix thoroughly using a spatula or hand mixer until the ingredients are evenly distributed and the mixture is creamy.

Step 3: Shape the Cheeseball

1. Lay a large sheet of plastic wrap or parchment paper on your countertop.
2. Scoop the cheese mixture onto the wrap and form it into a ball. Use the edges of the wrap to help shape it, ensuring your hands stay clean.
3. Once shaped, wrap the cheeseball tightly in the plastic wrap and refrigerate for at least 2-3 hours, or until firm. For best results, chill overnight.

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