Pineapple-Nut Cheese With Cranberry Chutney

Photo: Ralph Anderson; Styling: Rose Nguyen

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.

Yield: Makes 10 to 12 appetizer servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Chill Time: 1 Hour


  • 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


  1. 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.
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