Cheese Stuffed Pineapple
Submitted by KoKo
Retro party appetizer: a hollowed pineapple filled with cream cheese, aged cheddar, chives, mustard, and a splash of rum. A no-cook showpiece served with crackers.
YIELD
2 cupsPREP
15 minCOOK
0 minREADY
15 minThis is straight out of a 1960s cocktail party, and honestly, it deserves a comeback.
A whole pineapple gets hollowed out and turned into a serving bowl for a tangy, tropical cheese spread. Cream cheese and aged cheddar blend with chopped fresh pineapple, chives, dry mustard, and a splash of rum that ties the sweet and savory together.
No cooking required. Just blend, stuff, and set it on the table surrounded by Triscuits or toast rounds.
The pineapple shell is the centerpiece, the conversation starter, and the serving dish all in one.
Pro Tips
- Use a ripe pineapple that smells sweet at the base for the juiciest, most flavorful fruit in the filling
- Drain the chopped pineapple well before mixing so the spread doesn’t get watery
- Let the cream cheese soften fully at room temperature for the smoothest blend
Variations
- Add a handful of chopped macadamia nuts for crunch and a Hawaiian vibe
- Swap rum for coconut rum for an even more tropical flavor
- Stir in diced ham or crumbled bacon for a heartier, savory-leaning spread
Ingredients
Directions
Cut off the top of the pineapple far enough down so that a wide rim is formed.
Scoop out the fruit and chop it fine. Blend together the cheeses, chives, 1½ cups of the chopped pineapple, mustard, rum, and salt.
Pile mixture into pineapple shell.
Serve with Triscuits, toast rounds or squares.
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