Pineapple Cheese Ball Recipe

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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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.

As a kid, I was not a fan of the green peppers but I did love the pineapple and the chopped pecans. Oh, how times have changed!

🍍 Ingredients needed:

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, finely chopped - red, 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 to make this cheeseball:

1. Drain the crushed 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, green peppers, and 1 cup of the toasted, cooled pecans.
6. Wrap the cheese ball in plastic wrap, forming a ball.
7. Chill in the refrigerator for 2 hours to firm up.
8. Unwrap the cheeseball and press the pecans onto the outside of the cheeseball.
9. Serve with your favorite crackers.

☝️ Top Tip

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

👩‍🍳 Chef Tip

• 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

Recipe

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 14 votes

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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 10 mins

Cook Time 0 mins

Additional Time 2 hrs

Total Time 2 hrs 10 mins

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Course Appetizer Recipe

Cuisine American

Servings 1 cheeseball

Calories 59 kcal

Ingredients

  

1x2x3x

• ▢ 2 packages cream cheese
• ▢ 1 small can crushed pineapple (drained)
• ▢ 2 teaspoons onions (chopped)
• ▢ ½ cup green pepper (chopped)
• ▢ 1-2 teaspoon seasoned salt
• ▢ 1 ½ cup finely chopped pecans

Instructions

 

• Drain the crushed pineapple.
  1 small can crushed pineapple
• Warm pecans in a dry pan until they become fragrant. Chop and measure out 1 ½ cups.
  1 ½ cup finely chopped 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 small 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.

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👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.