1. Drain the Pineapple
Press crushed pineapple in a fine-mesh strainer to remove excess juice (save 2 tbsp juice for the recipe).
2. Mix the Cheeseball Base
In a bowl, beat cream cheese, powdered sugar, pineapple juice, and vanilla until smooth.
Fold in drained pineapple, 1 cup coconut, and ½ cup pecans.
3. Shape & Coat
Scoop mixture onto plastic wrap, shape into a ball or log, and chill 30 mins.
Mix remaining coconut and pecans on a plate.
Roll cheeseball in coating, pressing gently to adhere.
4. Serve & Enjoy!
Pair with:
Graham crackers
Vanilla wafers
Apple slices
Pro Tips for the Best Cheeseball 💡
🍍 Extra pineapple flavor? Add 1 tsp pineapple extract.
🌴 Toasted coconut? Bake at 350°F for 5-7 mins until golden.
⏳ Make ahead: Stores in fridge 3 days (wrap tightly).
🎁 Gifting: Present on a wooden board with pretty knives.
Serving Suggestions 🍽️
Tropical party: Serve with mini umbrellas and rum-spiked fruit skewers!
Brunch spread: Pair with mimosas and croissants.
Holiday twist: Shape into a pineapple (use cloves for "eyes").
Final Thoughts ✨
This pineapple cheeseball is unexpected, addictive, and always the first appetizer to disappear. Sweet enough for dessert fans, savory enough for cheese lovers—it’s pure party magic!
Warning: Guests will beg for the recipe. 😉