ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pineapple-Nut Cheese With Cranberry Chutney

Photo: Ralph Anderson; Styling: Rose Nguyen
Prep time 20 mins
Chill Time time 1 hr
Yield Makes 10 to 12 appetizer servings
Be sure to drain the pineapple well before stirring it in. Simply pour the can into a wire-mesh strainer, and press the pineapple with the back of a spoon to remove excess juice.


  • 2 (8-oz.) packages cream cheese, softened
  • 1 (8 1/2-oz.) can crushed pineapple, well drained
  • 1/4 cup finely chopped green bell pepper
  • 2 tablespoons finely chopped onion
  • 1 teaspoon seasoned salt
  • 1 1/2 cups chopped pecans, toasted
  • Cranberry Chutney
  • Assorted crackers

How to Make It

  1. Beat cream cheese at medium speed with an electric mixer until smooth. Gradually stir in pineapple, next 3 ingredients, and 1 cup pecans. Transfer to a serving bowl. Sprinkle evenly with remaining 1/2 cup pecans. Chill 1 hour or until firm. Serve with Cranberry Chutney and crackers.