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In my house, the cheese ball is not considered a party until it arrives.This Hawaiian style Pineapple Cheese Ball It is a sweet and savory version that can add a unique and pleasant flavor to any appetizer.
Growing up, every New Year’s Eve, my mother will prepare special snacks for my sisters and me to make the night full of festive atmosphere.
Although she changes the combination every year, one item that never leaves the menu is the cheese ball.
My sisters and I respect cheese balls as miniature Fancy and gourmet (I show these elegant mini Goat cheese balls As further evidence).
Whether you agree with our views on “gourmet” or not, you can’t deny the magical power of cheese balls.
Put this sweet pineapple cheese ball at the party and watch it disappear!
My usual recipe is this Cream cheese balls, This is based on the stellar cheese ring made by my Grammy every Christmas Eve.
The pineapple cheese balls are more laid-back and a bit weird, but in the best way.
The guests like it and always ask me for the recipe, and they will not stop talking about it after the party.
How to make pineapple cheese balls
This simple recipe can be made all day in advance and has a refreshing short ingredient list.
As written, the recipe is not spicy at all, but if you want to play the wild side, you can of course add some (or more) hot sauce or increase the amount of cayenne.
These ingredients
- Pineapple. Sweet and juicy pineapple is the perfect complement to our creamy and salty cheese balls. It adds an unexpected refreshing flavor and subtle texture.
- Cream cheese. Key to the decadent flavor and velvety texture of the cheese balls. Cream cheese is perfect for cheese balls because it adds a hint of rich flavor and blends everything together.
- walnut. Creates the appearance of irresistible crunch and toast.
- chili. Crispy, fresh and sweet. It adds beautiful colors and subtle sweetness.
- Garlic powder. Add a hint of garlic.
- chili. Balance the sweetness of pineapple. Cayenne does not make the cheese balls spicy.
- onion. Color, freshness and zipper.
tip!
For another Hawaiian cheese ball recipe change, add ¼ cup of cooked chopped bacon or very chopped ham.
direction
- Roast and chop pecans.
- Mix the cream cheese and spices together.
- Stir in pineapple, pepper and onion.
- Add half of the pecans.
- Transfer the mixture to a large sheet of plastic film to form a mound.
- Wrap it in plastic. Refrigerate for at least 1 hour.
- Spread it in the remaining pecans. Transfer it to a plate and dig in!
Storage tips
- Store. Cover and refrigerate the remaining cheese balls for up to 3 days.
Meal preparation skills
Prepare the cheese balls as instructed in step 6 up to 1 day in advance. Put it in plastic wrap and refrigerate. Within a few hours after serving, coat the cheese balls with pecans.
What to serve with pineapple cheese balls
Recommended tools for making this recipe
- Mixing bowl. Very suitable for making pineapple cheese balls.
- Chef’s knife. A high-quality, sharp chef’s knife makes all the difference.
- Bakeware. One of the most versatile tools in my kitchen.
Best mixing bowl
This mixing bowl will help you prepare any recipe. These bowls can also be safely used in microwaves and dishwashers.
Pineapple cheese balls in the building.
Let the party begin!
Frequently asked questions
I do not recommend freezing this cheese ball because it will negatively affect the texture.
Although I use low-fat cream cheese to reduce weight, you can of course switch to regular cream cheese if you want.
This recipe includes a pinch of peppers, which will not make the cheese balls spicy. If you want your cheese balls to kick up, add chili flavor or add hot sauce.
- 2 Cup Half of raw pecans
- 2 (8 ounces) packaged low-fat cream cheese Soften to room temperature
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Kosher salt
- pinch chili
- 1 (8 ounces) pineapple that can be crushed
- 1 Small red bell peppers Chopped (about 1 cup)
- 1/4 Cup Chopped green onions Add extra decoration
Serve:
- biscuits (Our family likes Triscuits or Ritz)
- Toasted baguette slices
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Toasted pecans: Preheat the oven to 350 degrees Fahrenheit. Spread the pecans in a single layer on an unoiled baking sheet. Bake until fragrant and fragrant, about 8 to 10 minutes, stirring once halfway. Don’t go away. Nuts like to burn at the last second. Let cool, then cut into mid-cuts, slightly thinner than rough cuts (but of course they don’t need to be microscopic pieces).
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In a large mixing bowl, stir cream cheese with garlic powder, salt, and chili until smooth and combined.
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Stir the pineapple, bell pepper, and onion by hand.
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Add half of the chopped pecans.
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Put a large sheet of plastic wrap on the counter. Scrape the cheese-pineapple mixture to the center as much as possible, like the earth. It will not be a perfect sphere at this time.
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Wrap the edge of the plastic around it to seal and encourage it to form a sphere. Put the coated cream cheese in a bowl and refrigerate for at least 1 hour or overnight.
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When you are ready to serve, remove the frozen cheese balls from the refrigerator. Put the chopped pecans on the plate. (I find it easiest to use a plate with a slightly curved edge. The pie plate also works.) Open the cheese ball, put it on the plate with the pecans, and coat it. Cheese balls will not roll like real balls. Lift and turn it gently, tapping the pecans on the outside. Carefully transfer it to the plate. Serve with biscuits or French baguettes, sprinkle with a little green onion for garnish.
- Store: Cover the remaining cheese balls and refrigerate for up to 3 days.
- Take the lead: Up to 1 day in advance, follow the instructions in step 6 to prepare the cheese balls. Put it in plastic wrap and refrigerate. Coat the cheese balls with pecans before serving.
Serve: 1(12 in total)Calories: 218Kcalcarbohydrate: 10Gprotein: 5Gfat: 19GSaturated fat: 5GPolyunsaturated fat: 4GMonounsaturated fat: 9Gcholesterol: 20MilligramsPotassium: 225Milligramsfiber: 2Gsugar: 6GVitamin A: 638international unitVitamin C: 18Milligramscalcium: 74Milligramsiron: 1Milligrams
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