Aloha! I love a themed party, and especially a fun baby shower! Since we were planning to make it a Hawaiian party, how can you not have a beautiful pineapple dish!?!
One of the great things about this recipe is that you can start with a base on any cheese ball, then decorate. So if you want to make it a spicy, salty, sweet, or another flavor, go for it!
When decorating, make sure to make your pineapple cheese ball table festive, and wear you lei.
- 2 – 8 ounce blocks cream cheese, softened to room temperature
- ½ cup crushed pineapple, drained and squeezed dry OR about 1 cup of fresh, finely chopped pineapple, well drained
- 1 fresh pineapple, with the leaves
- 1/4 cup bacon bits
- 1 cup shredded cheddar cheese
- 1 tbsp ranch powder
- 1½ cups whole pecans
Remove the leaves from the whole pineapple, set aside. (You can cut them in half, if you choose.)
In a large bowl, mix together cream cheese, crushed pineapple, bacon bits, cheddar, and ranch powder.
(If needing to make ahead of time, you can form t he ball here and place in fridge, or shape on platter and then chill.)
Form the cream cheese mixture on a platter to form a pineapple shape. (I recommend using plastic wrap with cooking spray to help it not stick.)
Press the whole pecans lightly onto the pineapple cheese ball. (Use as many pecans as you like – You can fill up the whole cheeseball if you prefer!)
Place pineapple leaves/top on top of the cheeseball. (Can do before or after.)
Cover loosely with plastic wrap and chill for at least 2 hours for the flavors to marry. (if you did not already do so.)
Serve at room temperature with crackers or cut vegetables.