Pineapple cheese ball is a vintage recipe from my childhood. Whenever we would have a holiday party or needed a cheese ball for a special occasion, my mom would make this pineapple cheese ball recipe.

pineapple cheeseball with pecans square image

The sweet pineapple and the fresh, slightly bitter bite of green pepper are an unexpected pairing that just works. Seasoned salt pulls it all together, and then there are the pecans, my favorite part.

Pecans always meant the holidays for my family. If you are not a fan of pecans, chopped walnuts work too; just toast them in a dry pan the same way you would the pecans. My mom made this for every holiday party, and it still makes my New Year's Eve appetizer table.

Pineapple Cheese Ball Ingredients:

green pepper, cream cheese and pineapple in a bowl

Notes on the ingredients

cream cheese- I use whole fat cream cheese. It is the holidays! Go full flavor.
seasoned salt - not to be confused with season-all. Two different spice blends.
pecans, toasted and finely chopped - PLEASE toast the pecans. You will thank you.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

How Can I Make This Cheese Ball Spicy?

Add jalapeños: You can finely chop some fresh jalapeño peppers (seeds and membranes removed) and mix them into the cheese ball along with the other ingredients. Start with half a pepper and add more according to your desired level of spiciness.
Cayenne pepper: Add ¼ teaspoon or more of cayenne pepper to the cheese mixture before shaping it into a ball. This will give it a nice kick of heat.
Add hot sauce: Mix in your favorite hot sauce (such as Tabasco or Sriracha) to the cheese ball mixture for added spice.
Red pepper flakes: Add a pinch or two of crushed red pepper flakes to the cheese mixture before forming it into a ball for some extra heat.
Try chipotle powder: Chipotle powder is made from smoked jalapeño peppers and adds both smoky flavor and heat to dishes. Adding it to the pineapple cheeseball can give it an extra depth of flavor that complements the sweetness of the pineapple.

If you love pineapple in your holiday spread, my pineapple casserole recipe is another one worth putting on the table.

Remember that when adding any type of spice, start with small amounts and gradually increase until you reach your desired level of spiciness, as some people have a lower tolerance for spicy food than others.

How to make a pineapple Hawaiian cheese ball with pecans:

Drain the pineapple

Pour the crushed pineapple into a strainer and press on it with the back of a spoon until it stops dripping. Extra juice makes a soft cheese ball that will not hold its shape.

Toast the pecans

Warm them in a dry skillet over medium-low heat, stirring often, until they smell nutty and darken a shade. Let them cool, then chop finely and measure out 1 ½ cups.

A pile of finely diced shallots for a pineapple cheese ball recipe sits on a cutting board next to a chef's knife.

Dice the vegetables

While the pecans cool, finely dice the onion and the green pepper. Small pieces keep the cheese ball from falling apart when you slice into it.

Beat the cream cheese

In a stand mixer with the paddle attachment, beat the softened cream cheese and seasoned salt until smooth with no lumps.

Mix in the rest

Scrape down the sides of the bowl and add the drained pineapple, onion, green pepper, and 1 cup of the toasted, cooled pecans. Mix on low just until everything is evenly combined.

A pineapple cheese ball mixture wrapped in plastic wrap.

Shape the ball

Turn the mixture out onto a large sheet of plastic wrap, pull the wrap up around it, and twist the top to form a tight ball.

Chill

Refrigerate for at least 2 hours, until the ball feels firm when you press on it.

showing how to add pecans to the outside of a Cheese Ball

Coat with pecans

Unwrap the cheese ball and press the remaining ½ cup of pecans all over the outside.

pineapple cheeseball with pecans on the outside, triscuits on the side

Serve with crackers

Keep it in the refrigerator until your guests arrive.

Make Ahead and Storage

This is a great make-ahead appetizer for a busy holiday. Make the cheese ball up to 1 day ahead, keep it tightly wrapped in the refrigerator, and press on the pecans right before serving so they stay crunchy.

Cream cheese should not sit at room temperature for more than 2 hours, or 1 hour if the room is above 90F. For a long party, I set out half and keep the rest in the fridge, then swap it in later.

Store leftovers wrapped tightly in the refrigerator and eat them within 3 to 4 days. After that, the pineapple and peppers start to make the cheese ball watery.

Can a pineapple cheese ball be frozen?

You can freeze a pineapple cheese ball, but the texture changes. It thaws a little grainy and crumbles more easily when you slice it.

Leave the pecans off until after it thaws so they do not get soggy. If you need to freeze it, here is how I do it:

Shape the cheese mixture into a ball.
Wrap the cheese ball tightly with plastic wrap or aluminum foil.
Place the wrapped cheese ball in an airtight container or freezer-safe ziplock bag.
Label each packet with the date and contents, so you know what it is and when you made it.
Freeze for up to 1 month.

When ready to serve again, remove the pineapple cheese ball from the freezer and let it thaw in the refrigerator overnight. Once thawed, roll the cheese ball in chopped pecans if desired before serving.

A buffet table with assorted appetizers, including sliders, bruschetta, skewers, shrimp, and vegetable cups, arranged neatly on wooden boards and trays.

How Many Appetizers Per Person?

Use my guide will help you nail the numbers every time.

Appetizers Per Person?

Chef Tips

let the cream cheese come to room temperature so it beats smooth without lumps
press as much juice as you can out of the crushed pineapple; extra liquid is the number one reason a cheese ball will not hold its shape
toast the pecans in a dry pan for the best flavor
chill the cheese ball for at least 2 hours before pressing the chopped pecans on the outside

Pineapple Cheese Ball with Pecans

Sarah Mock

4.46 from 31 votes

Pineapple cheeseball is a vintage recipe from my childhood. Whenever we would have a holiday party or needed a cheeseball for a special occasion my mom would make this pineapple cheeseball recipe.

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2 10

1 cheeseball

Ingredients

▢ 2 packages Cream Cheese 8 ounce each
▢ 1 8 ounce can Crushed Pineapple drained
▢ 2 Teaspoons Onion chopped
▢ ½ Cup green pepper chopped
▢ 1-2 Teaspoon seasoned salt
▢ 1 ½ Cup Pecans finely chopped

Instructions

Drain the crushed pineapple.
1 8 ounce can Crushed Pineapple
Warm pecans in a dry pan until they become fragrant. Chop and measure out 1 ½ cups.
1 ½ Cup Pecans
While the pecans cool, finely dice the onion and the green pepper.
2 Teaspoons Onion, ½ Cup green pepper
In a mixing bowl with the paddle attachment, cream together the cream cheese and the seasoned salt.
2 packages Cream Cheese, 1-2 Teaspoon seasoned salt
Scrape down the sides of the bowl and add the drained pineapple, onions, green peppers, and 1 cup of the toasted, cooled pecans.
1 8 ounce can Crushed Pineapple
Wrap the cheeseball in plastic wrap, forming a ball.
Chill in the refrigerator for 2 hours to firm up.
Un wrap the cheeseball and press the pecans onto the outside of the cheeseball.
Serve with your favorite crackers.

Nutrition

Notes

make sure the cream cheese is room temperature
press on the crushed pineapple to remove as much moisture as possible
toast the pecans in a dry pan for the best flavor
chill the cheeseball in the refrigerator for at least an hour before pressing the chopped pecans on the outside

Appetizer

American

pineapple cheeseball recipe, vintage cheeseball recipe

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 18 years, Sarah helps the home cook prepare her recipes with professional results.

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