Sometimes, you make something that is so cute it’s difficult to eat. That was this cheese ball for me.
You can call me a cheese ball for saying it (and for making this joke), but I did not want to disturb this dish’s pretty pattern and perfect edges – even if it meant getting to eat cheese.
Of course, food is made to be eaten and this concoction was no exception. It was made for my Tacky Tiki Time party.
We ate it with enthusiasm. C. even continued to chow down on it’s remains even after we came home from a rousing hour of karaoke at the dive bar up the street.
At first, I wasn’t sure about the combination of pineapple and cheese.
Pineapple actually has an enzyme that dulls your tastebuds, so nothing tastes as good after you have it.
But, the flavour combination really worked. There was just enough pineapple to sweeten the creamy, cheesy base. Of course, the jalapeno and green onion are what really makes the flavour. It was fresh and punchy, without being too spicy.
The recipe that inspired this one came from Sippity Sup via Pinterest. I wanted to do something a bit more spicy and that didn’t require me to pick up a ton of whole pecans (they can be pretty pricey and I was trying to be a smart shopper – go me!)
I love how this turned out.
It suited the tiki theme perfectly. But, it doesn’t have to be tiki only! If you’re just looking for a great new cheese ball, whip this up and cover it with crushed pecans. You don’t have to shape it like a pineapple.
The creativity is up to you!
Pineapple jalapeno cheese ball
- Two packages of cream cheese
- 1 1/2 cups of shredded cheddar cheese
- 1/2 cup of toasted pecan halves (reserve a handful for decorating)*
- 1/2 cup of finely chopped, fresh pineapple
- 1/3 cup of sliced green onion
- 1 tbsp of jalapeno, finely chopped
- 2 tsp of minced garlic
- 1 tsp hot sauce
- 2 tsp salt
- 1 pineapple top
- Crackers, for serving
- Start by softening up your cold cream cheese – not room temperature. You can either mix by hand, use a handheld or use a stand mixer. I mixed by hand using a potato masher and finished stirring with a large spoon.
- Once the cream cheese is easier to stir, add the remaining ingredients. Stir between each to make it easier to mix.
- Taste with a cracker to ensure you don’t want to add more salt or spice. Once it’s to your liking, scoop the mixture together in one large ball and place it onto your serving tray. Mold into a pineapple shape with your hands, wiping away any smears on your serving tray. Lay out your pecan halves in a chevron pattern across the ball. Top with pineapple leaves.
- Chill in the fridge until ready to eat. Serve with your favourite cracker! I went with classic Ritz and Triscuits.