Drain the Pineapple: Make sure to drain the pineapple thoroughly by pressing it in a fine-mesh sieve or patting it dry with paper towels. Too much moisture can make the cheeseball runny.
Mix the Ingredients: In a large mixing bowl, combine the softened cream cheese, drained pineapple, bell pepper, green onions, garlic powder, and salt. Mix until well combined, and make sure the ingredients are evenly distributed throughout the cream cheese.
Shape the Cheeseball: Once the mixture is well-mixed, scoop it onto a large piece of plastic wrap. Use the wrap to help form the mixture into a ball shape. Wrap it tightly and refrigerate for at least 1-2 hours, or until firm.
Coat with Nuts: Place the chopped pecans or walnuts on a large plate. Remove the chilled cheeseball from the plastic wrap and roll it in the nuts until fully coated. This gives the cheeseball a delightful, crunchy exterior.
Serve and Enjoy: Place the cheeseball on a serving platter and surround it with crackers, toasted baguette slices, or fresh veggie sticks.
Tips for Making the Best Pineapple Cheeseball
Softening the Cream Cheese: Let the cream cheese sit out at room temperature for about 30 minutes before mixing to make it easier to blend with the other ingredients.
Draining the Pineapple: Properly drain the pineapple to avoid excess moisture, which can cause the cheeseball to be too soft and difficult to shape.
Chilling Time: Allowing the cheeseball to chill for at least an hour helps it firm up, making it easier to roll in the nuts and serve.
