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. 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!
The combinations 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.
More appetizers:
Pineapple Cheeseball Recipe 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:
- Mix ingredients together leaving 1/2 cup chopped pecans aside.
- Shape into a ball and cover with remaining 1/2 cup pecans
chill.
- Shape into a ball and cover with remaining 1/2 cup pecans
Cheeseball making tips:
- 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
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Pineapple Cheeseball Recipe
Ingredients
- 2 packages cream cheese
- 1 small can crushed pineapple drained
- 2 teaspoons onions chopped
- 1/2 cup green pepper chopped
- 1-2 teaspoon seasoned salt
- 1 1/2 cup finely chopped pecans
Instructions
- Drain the crushed pineapple.
- Warm pecans in a dry pan until they become fragrant. Chop and measure out 1 1/2 cups.
- While the pecans cool, finely dice the onion and the green pepper.
- In a mixing bowl with the paddle attachment, cream together the cream cheese and the seasoned salt.
- Scrape down the sides of the bowl and add the onions, green peppers, and 1 cup of the toasted, cooled pecans.
- 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
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.