This Pineapple Cheese Ball is a festive and delicious appetizer that will impress any crowd. Made with just 7 ingredients, it’s easy to assemble in advance for stress-free entertaining.
No matter the holiday, my family loves a cheese ball as an appetizer. I’ve been making this Pineapple Cheese Ball for years, inspired by a recipe from one of my old Southern church cookbooks. I’ve tweaked the recipe to become my own with different colored chopped bell peppers and seasonings in the mixture. It’s truly the easiest recipe that uses a single bowl, and really elevates any party cheese plate.
I like to serve the cheese ball on a platter with assorted crackers (we love Wheat Thins) and veggies on the sides for a starter that will have everyone asking for seconds. Pair it with a Spiral Ham or Air Fryer Turkey Breast for a mouthwatering menu.
Why You’ll Love this Recipe
- The best make-ahead appetizer. Mix and shape the cream cheese base up to 4 days in advance. I recommend rolling in the pecans right before serving so they stay crunchy and fresh.
- A crowd-pleaser that’s easy to customize. My family loves a cheese ball at any party. The best part is I can change the spices, herbs, and garnishes to fit any theme or flavor profile.
- Impress your family and friends when entertaining. Anytime I bring out a cheese ball platter, everyone always says “wow”! Little do they know, it takes just minutes to assemble.
Kathleen’s Tip: Be sure to buy crushed canned pineapple for this pecan pineapple cheese ball. It’s already chopped and packed in juice, making it the perfect amount of sweetness to complement the savory spices and cream cheese.
Ingredients
- Cream cheese: The base of any cheese ball, be sure to let the cheese come to room temperature for easy mixing. Softened cream cheese is key in all cheese ball recipes.
- Crushed pineapple: They key ingredient for adding that hint of tropical fruity flavor in every bite.
- Green onions: Adds nice light onion flavor.
- Red bell pepper | Gives a pop of bright red color and fresh, sweet pepper flavor. But you can go traditional and use green bell pepper.
- Worcestershire sauce: A little dash goes a long way to add a hint of umami.
- Seasoning salt: I like Lawry’s, but you can use any brand you like, or a mixture of salt, pepper, garlic powder, celery seed, and paprika.
- Pecans | Gives a rich, nutty crunch.
Get the full recipe in the recipe card below.
How to Make a Pineapple Cheese Ball
Step 1 – Make the Cream Cheese Mixture
In a medium bowl, combine cream cheese, well-drained pineapple, green onions (reserve a few chopped for garnish), bell pepper, Worcestershire sauce, and seasoning salt. Mix until combined. Stir in ½ cup of chopped pecans.
Step 2 – Shape into a Ball
Shape into a ball, then wrap in plastic wrap and refrigerate for at least 4 hours, 8 hours, or overnight for even better flavor.
Step 3 – Roll the Cheese Ball and Serve
When ready to serve, in a shallow bowl roll the pecan pineapple cheese ball in the remaining chopped pecans, garnish with green onions, and place on a platter with assorted crackers, carrot sticks, celery, and cucumbers.
Expert Tips
- Make sure the pineapple is really, really well drained! If it’s not, you risk the cheese ball being watery. I recommend squeezing it in a clean kitchen towel with your hands or pressing on it using a wooden spoon in a fine mesh sieve.
- If you prefer not to shape it into a cheese ball, roll the mixture into two log shapes. This is great for a large party if you want to replenish the cheese halfway through.
- Use a low-fat cream cheese if desired. It could be a bit more watery in texture; just be sure to chill the ball long enough before serving.
- Be sure to let the cream cheese soften to room temperature before mixing. This makes the smoothest consistency.
- If you are having trouble shaping the cream cheese into a ball, use a small bowl to help shape the mixture during the first couple of hours of refrigeration, then re-mold and continue to chill. Use the plastic wrap to help you shape it.
Variations
- Use a different color of bell pepper. You can use green or any color you already have on hand or see at the store.
- Make it spicy. I’ve also added a pinch of cayenne pepper or red pepper flakes for a hint of heat. Even a chopped jalapeño!
- If you don’t care for bell peppers, use another veggie to add a pop of color.
- Add another type of cheese to the cream cheese mixture. You can use shredded cheddar, pepper Jack, or even Swiss to add even more flavor.
- Favorite Crackers! Use your favorites, go gluten-free, or go a little old-fashioned with Wheat Thins, Ritz or Triscuits; but be sure to serve with veggies like celery sticks, carrots, and cucumbers too!
Storage
Store leftover Pecan Pineapple Cheese Ball wrapped well in an airtight container in the refrigerator for up to 5 days. We don’t recommend freezing as it will change the texture and become watery once it thaws.
What I love about this appetizer is it’s so easy to make up to 4 days in advance. Just wait to roll in the pecans until you are ready to serve.
FAQs
We love to pair pineapple with cream cheese or even cheddar cheese to match the sweetness of the pineapple.
Many cheeses will work, but the most important is using cream cheese as the base that you can mix in other cheeses, spices, and seasonings into before shaping into a ball.
Not bringing your cream cheese to room temperature before mixing the ingredients, and not chilling the shaped cheeseball for long enough prior to serving.
More Easy Appetizer Recipes
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Ingredients
- 2 8-ounce packages cream cheese room temperature
- 2 8-ounce cans crushed pineapple well-drained
- 5 green onions finely chopped
- ½ red bell pepper finely chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon seasoning salt such as Lawry’s
- 1 cup chopped pecans divided
Instructions
- In a medium bowl, combine cream cheese, well-drained pineapple, green onions (reserve a few chopped for garnish), bell pepper, Worcestershire sauce, and seasoning salt.2 8-ounce packages cream cheese, 2 8-ounce cans crushed pineapple, 5 green onions, ½ red bell pepper, 1 teaspoon Worcestershire sauce, 1 teaspoon seasoning salt
- Mix until combined. Stir in ½ cup of chopped pecans.1 cup chopped pecans
- Shape into a ball, then wrap in plastic wrap and refrigerate for at least 4 hours, 8 hours, or overnight for even better flavor.
- When ready to serve, roll the cheese ball in the remaining chopped pecans, garnish with green onions, and place on a platter with assorted crackers, carrot sticks, celery, and cucumbers.
Notes
Nutrition
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