- 1 large fresh pineapple with juice
- Icing sugar
- 8 ounce [227 g] cream cheese
- 1/2 cup [125 ml] chopped pecans
Sauce
- 1/2 cup [125 ml] reserved pineapple juice
- 1 cup [250 ml] mayonnaise
- 1 teaspoon [5 ml] icing sugar
- 1/2 teaspoon [2.5 ml] cinnamon
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- Peel and core pineapple.
- Cut into cubes and transfer to a bowl.
- Sprinkle with enough icing sugar to coat cubes.
- Refrigerate for approximately 4 hours.
- Drain pineapple; reserve 1/2 cup [125 ml] juice.
- Soften cream cheese and form into approximately 1 inch [2.5cm] balls.
- Roll bals in chopped pecans; refrigerate for 30 minutes, or until firm and cold.
Sauce
- Mix pineapple juice into mayonnaise; add icing sugar and cinnamon.
- Mix well.
Presentation
- Divide pineapple cubes and cheese balls among 6 serving plates.
- Serve with sauce.
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