Pineapple Cheese Ball

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 12/29/22
Tested by
Colleen Graham
Photo of Colleen Graham
Tested by Colleen Graham
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Learn about The Spruce Eats' Editorial Process
Pineapple Cheese Ball

The Spruce / Eric Kleinberg

Prep: 15 mins
Cook: 0 mins
Chill: 60 mins
Total: 75 mins
Servings: 24 servings
Nutrition Facts (per serving)
134 Calories
13g Fat
4g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 24
Amount per serving
Calories 134
% Daily Value*
Total Fat 13g 17%
Saturated Fat 4g 22%
Cholesterol 19mg 6%
Sodium 253mg 11%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Protein 2g
Calcium 27mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The cheese ball has long been an appetizer favorite, and for good reason: it can include a variety of ingredients and is easily made ahead. In this recipe, there's a mixture of sweet and savory, with crushed pineapple, green onions, and bell pepper adding color and flavor to the cream cheese, which is then shaped into a ball and rolled in chopped pecans.

This delicious cream cheese spread can be served with a range of accompaniments, including buttery crackers, bagel chips, or crostini, as well as slices of pear and apple. A plate of sliced ham on the side would be wonderful with this spread as well. You can make the cheese ball the day before or just a few hours before guests arrive.

Ingredients

  • 2 (8-ounce) packages cream cheese, softened
  • 1 (8-ounce) can crushed pineapple, drained
  • 1/4 cup finely chopped green bell pepper
  • 3 tablespoons finely chopped green onion
  • 2 teaspoons seasoned salt, or to taste
  • 2 cups chopped pecans, divided (toasted if desired)

Steps to Make It

  1. Gather the ingredients.

    Pineapple Cheese Ball ingredients

    The Spruce / Eric Kleinberg

  2. In a bowl, combine the cream cheese, drained crushed pineapple, chopped bell pepper, chopped green onion, seasoned salt, and 1 cup of the chopped pecans. Mix well to blend ingredients.

    cream cheese, drained crushed pineapple, chopped bell pepper, and chopped green onion in a bowl

    The Spruce / Eric Kleinberg

  3. Put the remaining chopped pecans in a container. Cover and set aside until serving time.

    chopped pecans in a bowl covered with plastic wrap

    The Spruce / Eric Kleinberg

  4. Chill the cream cheese mixture in the refrigerator until it's quite firm and then shape into a ball. Return it to the refrigerator until serving time.

    cheese ball wrapped in plastic wrap

    The Spruce / Eric Kleinberg

  5. Just before serving, roll the cheese ball in the remaining cup of chopped pecans.

    pecan crusted cheese ball

    The Spruce / Eric Kleinberg

  6. Serve with assorted crackers or with simple baked crostini slices or croutons. It would be a delicious spread to serve with slices of ham as well.

    Pineapple Cheese Ball served with toasted bread

    The Spruce / Eric Kleinberg

How to Make Basic Crostini

Slice a narrow French bread baguette thinly on the diagonal. Brush both sides of each slice with good quality olive oil. If desired, sprinkle with sea salt and freshly ground black pepper. Arrange the slices on a foil- or parchment paper-lined baking sheet. Bake in a preheated 375 F oven for 5 minutes. Turn the pieces and continue baking for 5 minutes longer. If desired, sprinkle with Parmesan cheese just before it's done.

How to Store a Cheese Ball

If wrapped well, a cheese ball can be kept in the refrigerator for up to 2 weeks, making it ideal to prepare ahead of time. Cover in plastic wrap, twisting the top ends tightly closed. Then wrap in aluminum foil. It is best to take the cheese ball out of the fridge and let it sit at room temperature for a bit (15 to 20 minutes) before serving to remove the chill; the flavors will be more prevalent and the cheese will be easier to spread.

Recipe Variations

  • Instead of chopped pecans, use 2 cups of chopped walnuts in the recipe. 
  • Finely chopped red onion may be used as a substitute for the green onions.
  • Add a few tablespoons of chopped fresh parsley or cilantro for additional flavor and color.
  • Give the cheese ball a festive holiday twist by using a combination of sweet green and red bell pepper in the spread.