Pineapple Cheese Ball Recipe with Pecans

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.

The combination of the sweet pineapple and the tang of the green pepper is an unexpectedly delightful combination. Balanced out with seasoned salt and my favorite, pecans! Pecans always meant the holidays for my family. If you are not a fan of pecans you can always substitute in chopped walnuts. Just be sure to toast the walnuts in a dry pan, just like you do the pecans.

🍍 Pineapple Cheese Ball Ingredients:

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

📝 Notes on the ingredients

• cream cheese- I use whole fat cream cheese. It is the holidays! Go full flavor.
• crushed pineapple - drained 
• onions, finely chopped - I also use shallot in this recipe. I find it has a milder, almost sweeter flavor. Also, a purple onion is lovely in this recipe.
• green pepper, green bell pepper, finely chopped - red bell pepper, yellow or orange bell peppers can be substituted in. But I like the green for the festive color. 
• 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. 

How Can I Make This Pineapple 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.

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:

1. Drain the pineapple.
2. Warm pecans in a dry pan until they become fragrant. Chop and measure out 1 ½ cups.
3. While the pecans cool, finely dice the onion and the green pepper.
4. In a mixing bowl with the paddle attachment, cream together the cream cheese and the seasoned salt.
5. Scrape down the sides of the bowl and add the drained pineapple, onions, peppers, and 1 cup of the toasted, cooled pecans.
6. Wrap the cheese ball in plastic wrap, forming a ball.
7. Refrigerate for 2 hours to firm up.
8. Unwrap the cheeseball and press the pecans onto the outside of the cheeseball.
9. Serve with crackers.

Can a pineapple cheese ball be frozen?

It’s worth noting that freezing may affect the texture of the pineapple cheese ball slightly, but if stored properly, it should still taste delicious! The texture may be a bit more grainy in texture and more apt to crumble.  If you do decide to freeze a pineapple cheese ball, it’s best not to add the pecans onto the outside of the cheese ball before freezing it. If you find yourself needing to freeze the cheeseball, for whatever reason, here are some tips to help you have freezer success:

1. Shape the cheese mixture into a ball.
2. Wrap the cheese ball tightly with plastic wrap or aluminum foil.
3. Place the wrapped cheese ball in an airtight container or freezer-safe ziplock bag.
4. Label each packet with the date and contents, so you know what it is and when you made it.
5. 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.

☝️ Top Tip

• make sure the cream cheese is at room temperature
• press on the crushed pineapple to remove as much moisture as possible

👩‍🍳 Chef Tip for this cheese ball recipe

• 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

Pineapple Cheeseball Recipe

Sarah Mock

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.

4.43 from 28 votes

Pin Recipe Print Recipe Share by Text

Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep time for the recipePrep Time 10 minutes mins

Cook time for the recipeCook Time 0 minutes mins

Cool TimeAdditional Time 2 hours hrs

total time to prep and cook the recipe.Total Time 2 hours hrs 10 minutes mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Appetizer Recipe

Cuisine American

Makes 1 cheeseball

Per Serving 59 kcal

Ingredients

 

1x2x3x

• ▢ 2 packages cream cheese (8 ounce each)
• ▢ 1 8 ounce can crushed pineapple (drained)
• ▢ 2 teaspoons onions (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 onions, 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.

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

Nutrition

Serving: 1tablespoonCalories: 59kcalCarbohydrates: 2gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 5mgSodium: 112mgFiber: 1gSugar: 2g

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

Tried this recipe?Let us know how it was!

Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.