I am so due to share with you one of my secret ingredients. It is simple, practical and so versatile which is why I keep it in my pantry at all times: Dole Canned Crushed Pineapple. I’ve used it for this recipe but also use it often for things like mixing it with plain greek yogurt, to make my own quick marmalade, over ice cream, in meat recipes, for texture and added flavor on paletas, in cakes and muffins and for so many more desserts and delicious ideas. It’s just good to have on hand and come up with different ways of using it like in this Tropical Cheese Ball.
I love the taste of pineapple and cream cheese together. I actually also use crushed pineapple on a ham and cream cheese dip that I must share with you guys soon. For this particular Tropical Cheese Ball I am adding other tasty ingredients like red bell pepper, cilantro and pecans. I decided to top it with chorizo because it is another ingredient I love but crumbled crispy bacon would be great too.
A cheese ball is an easy and fancy way of presenting this recipe, but you can choose how to present it as it best suites your plans and imagination. The cream cheese mixed with these ingredients can take almost any shape with the help of plastic wrap and your hands or mold.
Oh and I have to say that another reason why I love to use canned pineapple is because is one of those ingredients that represent me as a person. I can easily whip up a tropical version of any recipe by adding canned pineapple and instantly feel like I am adding my personality into the dish. This is why this Tropical Cheese Ball is what I will be bringing to all the potluck parties this holiday season.
Watch video below to see step by step how I made it:
Try it soon because you will love it too!
- 2 (8-ounce) packages cream cheese, softened
- 1 cup Dole Canned Crushed Pineapple, drained well
- ¼ cup red bell pepper, finely chopped
- ¾ cup pecans, small chopped
- ⅓ cup cilantro, finely chopped
- ¼ teaspoon salt
- 1 cup Spanish chorizo, small diced
- In a bowl mix well cream cheese, crushed pineapple, red bell pepper, ½ cup of the pecans, ¼ cup of the cilantro, and salt.
- Place this mixture on a large piece of plastic wrap, cover the mixture with the plastic wrap and shape it into a ball.
- Refrigerate this for at least an hour.
- While the cheese ball is refrigerating, cook the chorizo over medium high heat until crispy. Place the crispy chorizo on a plate with paper towel to drain excess fat and once cooled mix it with the remaining pecans and cilantro as this will serve as the cheese ball topping.
- You can cover the complete cheese ball with the pecan, cilantro and chorizo topping or you can sprinkle it on top and on the sides, however works best for you.