Pineapple Cheese Ball

This Pineapple Cheese Ball is the retro party appetizer you’ve been searching for! Made with cream cheese, crushed pineapple, cheddar cheese, green bell pepper, green onions, and chopped pecans, its balance of sweet and savory flavors makes it the perfect addition to any party or gathering!

I get it. Why the pineapple? How can pineapple possibly be a good idea here? So, I can’t speak for your tastebuds, but I’m a big fan of mixing tangy, sweet pineapple with more savory ingredients—as I do in this pineapple chicken recipe or Hawaiian pizza (we’ll leave this polarizing topic for another time.)

Anyway, this pineapple cheese ball works thanks to its brilliant balance of flavors—the tangy sweetness of pineapple, the creamy richness of cream cheese, and the freshness of the onions and bell pepper. Rolled in chopped pecans, it adds a pleasant texture and earthy flavor that further complements the sweetness, richness, and freshness.

Aside from its deliciousness, I love this very retro cheese ball for its uniqueness. It’s not every day that someone brings a PINEAPPLE cheese ball to a party or event. Its quirkiness makes it a great conversation starter, and guests love it!

Key Ingredients and Substitutions

Find the printable recipe with measurements in the recipe card below.

• Cream Cheese: The base of the cheeseball. Cream cheese has a smooth, rich, and creamy texture with a slightly tangy flavor. For best results, use full-fat cream cheese.
• Crushed Pineapple: Use canned pineapple packed in its own juices, not pineapple that’s been packed in syrup. Drain well before adding it to the cream cheese mixture.
• Cheddar Cheese: Adding shredded cheddar cheese gives a more robust cheese flavor and contrasts nicely with the pineapple.
• Green Bell Pepper: Finely chopped or minced, the green bell peppers add a subtle crunch and mild sweetness. For more sweetness, swap the green for red bell pepper.
• Green Onion: Adds a sharp, slightly spicy flavor that cuts through the richness of the cream cheese.
• Worcestershire Sauce: Adds a hint of tanginess, sweetness, and umami flavor. We’re only adding one teaspoon.
• Garlic Powder: For a hint of savory garlic flavor.
• Smoked Paprika: For earthy undertones.
• Chopped Pecans: Used to coat the outside of the cheeseball, they add a crunchy texture and a toasty, nutty flavor. Walnuts may be used in place of the pecans.

How to Make a Pineapple Cheese Ball

1. Prepare the cheese ball mixture: In a large mixing bowl, beat the cream cheese with the Worcestershire sauce, garlic powder, and paprika until smooth. Then, by hand, stir in the pineapple, shredded cheddar cheese, diced green pepper, and green onions.

2. Form into a ball: Place a large piece of plastic wrap on a countertop or other flat surface and spoon the cheeseball mixture into the middle center part of the plastic wrap. Fold in the corners of the plastic wrap to seal it, then twist to form a ball. Cover it with another sheet of plastic wrap.

3. Refrigerate: Transfer to a medium, deep bowl and refrigerate for at least 2-3 hours or until the cheese ball is set.

4. Coat with Pecans: Place the pecans on a large plate. Approximately 15 minutes before serving, remove the cheeseball from the refrigerator and the plastic wrap and place it on the pecans. Gently press the pecans to the sides and top of the ball, making sure to cover the entire surface. 

5. Serve: Carefully transfer it to a clean plate and serve it with your favorite crackers or sliced baguette. Sprinkle with additional green onion or parsley for garnish.

Can You Freeze Pineapple Cheese Ball

Yes, it is possible to freeze a pineapple cheese ball, but with a couple of considerations to the consistency and texture of your cheese ball after thawing. 1). Cream cheese tends to become crumbly and grainy once thawed due to the separation of water and fat during the freezing process. 2). The pecans may become soggy or stale during freezing and thawing.

Can you Make This Pineapple Cheese Ball Ahead?

Yes, you can make this cheese ball up to 2-3 days in advance. For best results, prepare and shape the cheeseball mixture as outlined in the recipe card below, then wrap it tightly in plastic wrap and place it in the refrigerator for up to 2-3 days. Remove it from the refrigerator 15-30 minutes before serving, and coat the cheeseball in pecans just before serving to maintain the nut’s crunchy texture.

More Delicious Pineapple Recipes

• Pineapple Fluff
• Pineapple Salsa
• How to Cut a Pineapple (Quick & Easy)
• Pineapple Coconut Fish Curry
• Macadamia Crusted Salmon with Pineapple Mango Salsa