Ingredients:

  • 8 ounces (225g) cream cheese, softened
  • 8 ounces (225g) canned crushed pineapple, well-drained
  • 1 cup (115g) shredded cheddar cheese
  • ½ cup (60g) chopped green bell pepper
  • ¼ cup (30g) chopped green onions
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 cup (100g) chopped pecans
  • ¼ cup (30g) finely chopped fresh parsley (optional)

Instructions:

  1. Drain the crushed pineapple thoroughly by pressing it with paper towels to remove excess moisture.
  2. In a large mixing bowl, combine the softened cream cheese, cheddar cheese, drained pineapple, green bell pepper, green onions, Worcestershire sauce, garlic powder, and black pepper. Mix well.
  3. Form the mixture into a ball using your hands or by wrapping it in plastic wrap and shaping it.
  4. Wrap the cheese ball tightly with plastic wrap and refrigerate for at least 2 hours.
  5. In a shallow dish, combine the chopped pecans and parsley (if using).
  6. Remove the cheese ball from the refrigerator and unwrap it. Gently roll the cheese ball in the pecan mixture, pressing lightly to help the nuts adhere.
  7. Place the coated cheese ball on a serving platter and serve with crackers, crudités, or toasted baguette slices.