44 comments

  1. Rivki Locker

    Wow, wow, wow. Brilliant! Adorable!

    June 27, 2011

    Reply

  2. chinmayie @ love food eat

    That looks mouth watering!! YUM :)

    June 27, 2011

    Reply

  3. Sharan
    Sharan

    Sounds yummy and looks very tropical!

    June 27, 2011

    Reply

  4. Wokintime

    This is just adorable!! I’m from Hawaii so this totally caught my eye on Foodgawker. I’m going to make this for my next party and everyone is going to think I’m so clever!!

    June 27, 2011

    Reply

  5. Teniesha @ Vegan on the Go-Go

    I don’t eat cheese, but this is gorgeous! I’d love to recreate it using cashew “cheeze”! :)

    June 28, 2011

    Reply

  6. Cindy

    This is so cute! What an awesome idea!

    June 28, 2011

    Reply

  7. Nicole @ itsfeedingtimeatthezoo

    The presentation here is just amazing, perfect for a kitschy tiki party!

    June 29, 2011

    Reply

  8. TWR
    TWR

    I’m so intrigued by this recipe and especially the presentation! I’ll definitely be trying this at our next potluck! One question though– what is “old style mustard”? Is it a liquid or dry seasoning?

    July 4, 2011

    Reply

  9. kat

    Oh my gosh!!! Love this!!! It looks both delicious and adorable!

    July 18, 2011

    Reply

  10. Mommyof2Girlz/StephD

    Sounds yummy and looks amazing! Thanks for sharing, found you via Craft Gossip :)

    August 4, 2011

    Reply

  11. Heather

    How pretty and yummy!

    August 5, 2011

    Reply

  12. Julie
    Julie

    this looks so dee-lish! wish I had the ingredients on hand to try! will be doing that soon. thanks for the great idea!

    August 5, 2011

    Reply

  13. Amanda N
    Amanda N

    You say making it overnight is best, but I’m just wondering, the pineapple top stays fresh overnight as well? I’m worried it will wilt in the fridge or something. I am having a party tomorrow afternoon, if I made this first thing in the morning would that be okay?

    August 12, 2011

    Reply

  14. Miss Cuisine

    What a great idea !
    I put a link to your article on my french blog.

    October 1, 2011

    Reply

  15. peachkins

    This is so cute.. bookmarking it and doing it next month!

    October 12, 2011

    Reply

  16. Cookin' Cowgirl

    Wow, how creative!! I am a fellow foodie! :) I’m now following you on pinterest and twitter, as well as following your site. Come follow back if you get a chance.

    October 27, 2011

    Reply

  17. babs
    babs

    If you wanted to keep this on the sweet side, do you suppose it would work with the pineapple, craisins, chopped pecans and a bit of frozen OJ in the cream cheese/sour cream?

    November 11, 2011

    Reply

  18. Kris JOhnson
    Kris JOhnson

    Is one pineapple 150 grams?

    December 23, 2011

    Reply

  19. Ms. Priss
    Ms. Priss

    Beautiful presentation, can’t wait to try! What do you mean by “squeeze the juice out of the pineapple”??? The whole pineapple or just the portion that is chopped for the spread?

    February 9, 2012

    Reply

  20. Jan Jones
    Jan Jones

    I have made a similar recipe without the sour cream. If you left it out or decreased it, it would help it not to be too runny.

    February 20, 2012

    Reply

  21. Evelyn
    Evelyn

    This looks and sounds wonderful. I am not a very experienced cook but I’m anxious to try this recipe. However, how many cups equal 150g fresh pineapple, finely chopped? I am from the US and don’t use the metric system or have a metric scale and don’t know if 150g of chopped pineapple is closer to 1/2 a cup or 3 cups. I tried Googling it but didn’t get very far. I think a general estimate should be sufficient, (right?) as I don’t think it needs to be exact, as in baking. Thanks in advance for your help.

    April 3, 2012

    Reply

  22. Marie

    Merci infiniment Sonia, cette tartinade est excellente. Ton passage chez-moi m’a fait grand plaisir. A bientôt, Marie

    May 23, 2012

    Reply

  23. Denise
    Denise

    Mahalo, Sonia!

    I’m going to reduce the pineapple (squeezed DRY!) by 1/2. . . and add 1/2 cup fresh Mango Salsa (drained DRY). . . This will give a little San Diego “ALOHA” & “South of the Border” fusion! The Mango Salsa that remains will be whirled in my blender, and I will add Ginger Teriyaki to this “dipping sauce” for fresh shrimp on ice. . .perfect party! Thank YOU, Sonia!

    February 5, 2013

    Reply

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