Best 5 Polynesian Cheese Ball Recipes

HAWAIIAN CHEESE BALL

Steps:

• Cream the cream cheese and add the other ingredients.
• Shape into ball and roll in pecans.
• Chill.
• Serve with crackers.

PINEAPPLE CHEESE BALL

Steps:

• Toast the pecans: preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake until toasted and fragrant, about 8 to 10 minutes, stirring once halfway through. DO NOT WALK AWAY. Nuts love to burn at the last second. Let cool, then chop go for a medium chop, a little bit finer than rough chopped (but they certainly don't need to be microscopic pieces).
• In a large mixing bowl, beat the cream cheese with the garlic powder, salt, and cayenne until smooth and combined.
• By hand, stir in the pineapple, bell pepper, and green onion.
• Add half of the chopped pecans.
• Lay a large sheet of plastic wrap on the counter. Scrape the cheese pineapple mixture into the center in as globe-like of a mound as you can. It will not be a perfect sphere at this point.
• Wrap the edges of the plastic around it to seal and encourage it to form a round ball. Place the wrapped cream cheese in a bowl and refrigerate for at least 1 hour or overnight.
• When ready to serve, remove the chilled cheese ball from the refrigerator. Place the chopped pecans on a plate. (I find it's easiest to use a plate with edges that curve up a little. A pie dish works well too.) Unwrap the cheese ball and place it on the plate with the pecans, coating well. The cheese ball won't roll like a real ball. Gently lift and turn it, patting the pecans all over the outside. Carefully transfer it to a serving plate. Serve with crackers or baguette slices and a sprinkle of additional green onion for garnish.

HAWAIIAN CHEESE BALL

Steps:

• 1. Mix all of the ingredients except pecans and parsley flakes. Form into a ball. On wax paper, roll the cheese ball over the mixed pecans and parsley flakes to make a coating of pecans and parsley flakes on the outside of the ball. Chill and serve with your favorite party crackers. If refrigerated, it will stay fresh up to 3 to 4 days.

POLYNESIAN CHEESE BALL

Steps:

• 1. A trick to keep the pineapple from moving,is take a slice to flatten one side. I usually trim off leaves that are not pretty, and use the best side of the pineapple facing up.
• 2. Soften cream cheese to room temp.
• 3. Mix all together well, reserving one cup macadamia nuts to roll ball in. If using as a dip, like here, just use 1 cup of nuts.
• 4. If making a cheese ball, form 1 or 2 balls, roll in nuts, wrap in plastic wrap and refrigerate at least one hour before serving. Overnight is better.
• 5. Another nice idea was given by the appetizer's host's daughter. She put it into a pineapple half as just a dip, and it was so pretty that way. In that case you wouldn't want to roll it in macadamia nuts, the cup of nuts you reserved, sprinkle on top for garnish.
• 6. You can more or less ingredients if you like, to your taste. I have even used rum instead of rum extract. The flavors are really best if made the day before.

HAWAIIAN CHEESE BALL

Steps:

• Blend together all ingredients thoroughly. Mold into ball and roll and sprinkle with additional chopped pecans. Chill until ready to serve.
• Serve with crackers.