Pineapple Cream Cheese Spread

Remember how, when I made this cranberry cream cheese pine cone, I said that I thought it would easily be made into a pineapple and would probably be equally fantastic?

Well, as soon as I got a chance, I jumped at the occasion and decided to give it a try! The test proved to be quite conclusive: I have to say that it worked out pretty good! Of course, I changed the ingredients to match the shape of that new spread and included some pineapple into the cream cheese mixture. To balance the sweetness, I also added some bell peppers and celery, as well as some parsley and old style mustard. I think that it made for a very interesting combination and I wouldn’t change a thing, tastewise.

Pineapple Cream Cheese Spread | by Sonia! The Healthy Foodie

The only thing that I would change if I was to do it again would be to squeeze some of the juice out of the pineapple, as it made the cheese a little too soft and, as a result, it was a tad hard to get the cheese to hold its shape. I updated my recipe to include that step!

Also, when choosing your pineapple in prevision for this appetizer, make sure to pick one that has a rather small top, unless you want to double or triple the recipe, in which case, you better have a crowd to feed, because a single recipe is already quite generous…

Serve that spread with some nice slices of multi-grain bread, or even a walnut bread, or a variety of healthy crackers.

This is one cheese spread that your guests will remember for sure!

Pineapple Cream Cheese Spread

Pineapple Cream Cheese Spread

INGREDIENTS

  • 8 oz low fat cream cheese
  • ½ cup low fat sour cream
  • 150g fresh pineapple, finely chopped
  • ¼ orange bell pepper, finely chopped
  • 1 celery rib, finely chopped
  • ¼ cup chopped pecans
  • ¼ cup chopped parsley
  • 1 tsp old style mustard
  • ¼ tsp black pepper
  • Pinch cayenne pepper
  • 75-100 perfect pecan halves (to make the pineapple effect)

INSTRUCTIONS

  1. Cut the top off your pineapple and cut it in half lengthwise. Keep that in the refrigerator until you are ready to use it.
  2. Using a stand mixer with the paddle attachment (an electric mixer would also work), whip cream cheese and sour cream on medium speed until well incorporated, smooth and creamy in texture, about 2-3 minutes. It might help to have the cream cheese at room temperature before you start.
  3. Squeeze the juice out of the pineapple and incorporate to the cheese mixture, along with the rest of the ingredients. Continue mixing on low speed until well combined, about 30-45 seconds.
  4. Turn onto final serving plate and shape into a barrel. Make sure that your plate is big enough to accommodate pineapple top, but don't place it just now. Cover with a plastic film and, ideally, refrigerate until the next day. This will allow flavours to fully develop.
  5. You might want to wait until the last minute to cover with pecans to avoid them going soft on you. Also, you might want to take your barrel shaped creamcheese mixture out of the fridge about an hour or two before you are ready to start laying the pecans so it softens up a bit. Pecans will stick better to cheese that is closer to room temperature.
  6. Place pineapple top at the top of your barrel shaped cheese, then start layering the pecan halves, starting at the bottom, and keep shingling until you get to the top. Make sure you keep your pecans nice and tight and use the best pecans you can find.
http://thehealthyfoodie.com/pineapple-cream-cheese-spread/

Pineapple Cream Cheese Spread | by Sonia! The Healthy Foodie

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Comments

  1. says

    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!!

  2. TWR says

    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?

  3. Julie says

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

  4. Amanda N says

    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?

    • says

      I only put the top in place at the last minute, as well as the pecans. It’s only the cheese mixture that I made the day before. Also, I kept the top in one of those plastic produce bags that you get at the grocery store when you buy fresh fruits and vegetables. I think you should be fine if you start making it in the morning, just make sure to allow a few hours for the cheese mixture to firm up a bit and flavors to blend!

  5. babs says

    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?

  6. Ms. Priss says

    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?

      • Ms. Priss says

        Thank you so much for responding. I feel like a complete dork because I somehow missed the above mention of removing the juice from the chunks. When I originally read the directions I thought it meant to ADD the juice for flavoring, not subtract the juice for consistency. Silly me! I am making this right now for a work party. =)

      • says

        No problem at all, Ms. Priss! And thank goodness you re-read that, ‘cuz adding juice would definitely NOT have been a good idea. ;) Hope this recipe works out good for you and that you end up liking it! Let me know what you think! I always appreciate getting feedback on my creations! :)

  7. Jan Jones says

    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.

  8. Evelyn says

    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.

    • says

      You are quite right… this is not an exact science and the amount of pineapple that you use can fluctuate some. What’s really important is that you squeeze out as much excess moisture as you possibly can. I don’t remember exactly how much 150 grams was, but I believe I’d used about one quarter of a fresh pineapple. I’d say about a cup finely crushed pineapple should do the trick! Hope the recipe works for you! Let me know how things went and how you liked the spread! =D

      • Evelyn says

        Thank you so much for the quick response. I hope to take this to my next girls night when I’m supposed to bring an appetizer! It looks very impressive and I’m always a fan of wonderful presentation! Thanks again for sharing your recipe and woo hoo for Pinterest!!

  9. says

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

  10. Denise says

    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!

  11. Cynthia says

    Thank you so much for sharing this amazing recipe! We had a Hawaiian themed party last night and this pineapple was a BIG hit!!! After reading all the reviews I used pineapple cream cheese, left out the sour cream, added a few canned pineapples that I really dried out then beat into the cream cheese and it held it’s shape perfectly. I also served it with Roasted Pineapple & Habanero Sauce by Robert Rothschild to top, there was nothing left of the pineapple, it got rave reviews after of course people actually started eating it no one wanted to touch it at first because it was so pretty! lol ….thank you again, I will be making this often!

Trackbacks

  1. […] INGREDIENTS:8 oz low fat cream cheese½ cup low fat sour cream150g fresh pineapple, finely chopped¼ orange bell pepper, finely chopped1 celery rib, finely chopped¼ cup chopped pecans¼ cup chopped parsley1 tsp old style mustard¼ tsp black pepperPinch cayenne pepper75-100 perfect pecan halves (to make the pineapple effect)DIRECTIONS: http://thehealthyfoodie.com/2011/06/26/pineapple-cream-cheese-spread/  […]

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