Creamy Nutty Pineapple Cheese Ball Recipe

Ingredients

16 ounces cream cheese, softened (two-8 oz packages)
1 can (8 ounce) crushed pineapple (drained)
1/2 cup unsweetened coconut (toasted)
1/2 cup green bell pepper, diced (very small diced)

2 tablespoons, scallions, diced (very small diced, white and green parts)
1/2 cup macadamia nuts (fine chopped, you can also use walnuts or pecans - pecans were traditionally used)
Kosher salt, to taste
Pepper, to taste

Nutritional

Serving Size: 1 (72.2 g)
Calories 168.6
Total Fat - 12.3 g
Saturated Fat - 6 g
Cholesterol - 21.2 mg
Sodium - 294.5 mg
Total Carbohydrate - 4.8 g
Dietary Fiber - 1.1 g
Sugars - 2.7 g
Protein - 11 g
Calcium - 349.9 mg
Iron - 0.4 mg
Vitamin C - 14.5 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Nuts ... Pecans are traditionally used; but, I happen to like macadamia nuts. Use your favorite; and, you can toast them or not - your choice.

Step 2

Coconut ... Coconut can be toasted in the oven; but, it is so simple in a saute pan - and, it takes less time. Add the coconut to a non-stick pan on medium high heat. Keep an eye on it, it doesn't take long; and, stir it often. You want it lightly toasted. Remove to a plate or paper towel to cool.

Step 3

Cheese Ball ... Add the cream cheese, pineapple, green pepper, scallions, nuts, a pinch of both salt and pepper to a bowl; and, mix to combine.

Step 4

Add the toasted cooled coconut to a piece of plastic wrap and add the cream cheese mix. Using a spoon, spread the cream cheese over the coconut; then, using the plastic wrap - roll until all the cream cheese is covered with coconut. Again, using the plastic wrap, roll the cream cheese into, either a ball or a log - your choice. Cover tightly; and, refrigerate at least 2 hours before serving - I prefer all day if possible.

Step 5

Serve and ENJOY! ... I happen to love celery, cucumbers, and whole wheat crackers; but, use your imagination. Any mix of crackers, pita chips; and, assorted vegetables are good. An 'old classic,' but, still delicious.