Pineapple Cheese Ball
I’ve kicked this Pineapple Cheese Ball recipe up a notch to give it even more flavor and a spicy bite. This cheese ball is savory and sweet with crunchy toasted pecans on the outside. It’s always the star appetizer at every holiday party.
This cheese ball recipe must be on your next cheese and crackers tray. The original recipe is an old-school Kraft recipe. You’ll love this holiday favorite’s new and improved flavor.
This cheeseball is my most requested holiday appetizer because it’s so good!
Pineapple Cheese Ball
Everyone loves cheese and crackers, and summer appetizers practically scream for this savory-sweet cheese ball.
This recipe has been gracing the tables of holiday parties since the 1960s. The original Pineapple Pecan Cheese Ball recipe was Tish Gidney’s, given to her by her mother-in-law.
There are a few different versions of this delicious cheese ball recipe. The original recipe calls for green bell pepper. Some versions of this cheese ball add in cheddar cheese. I’ve added a jalapeño for a little kick of spiciness.
Why this recipe works
- Sweet and savory. This recipe combines sweet pineapple, savory onion, cream cheese, and a little spicy kick from the jalapeño.
- Perfect texture. The filling is creamy but chunky, and the outside is covered in crushed pecans to add a nutty crunch.
What goes into a pineapple cheese ball?
You only need a few simple ingredients to make the BEST pineapple cheese ball ever! The original Kraft recipe calls for green bell pepper, but I’ve always made this cheese ball without bell pepper or used red bell pepper instead.
I also like to add in a diced jalapeño or serrano pepper to give it a little extra spiciness.
If you don’t have Worcestershire sauce, you can use soy sauce or seasoning salt. Any of these ingredients will give this cheese ball that extra umami.
- Cream cheese. 2 blocks of cream cheese (16 ounces), softened to room temperature.
- Crushed pineapple. Use a 20-ounce can of crushed pineapple in juice, drained well. Press out as much liquid as possible. You’ll end up with about 1 cup of crushed pineapple.
- Chopped pecans. 2 cups of crushed pecans to add to the outside of the cheese ball.
- Red bell pepper. This is a Foodology Geek addition, you can leave it out. I like the flavor of red bell pepper with the pineapple. Use about 1/4 cup finely diced.
- Jalapeño peppers. 1 to 2 jalapeño peppers, finely diced. If you want this even spicier, you can use serrano peppers.
- Green onions. 3 to 4 green onions. Green parts, chopped.
- Shallot. 2 tablespoons of finely chopped.
- Worcestershire sauce. 1 teaspoon of Worcestershire sauce.
- Salt and pepper.
How to make a cheese ball
- Drain the pineapple. In a fine-mesh strainer, drain the 20-ounce can of pineapple. Use a spatula to press out as much water as possible.
- Dice the veggies. Finely dice the bell pepper, jalapeño, shallot, and green onions.
- Toast and chop the pecans. I like to toast the pecans because toasting them brings out their flavor. Chop them if they aren’t already chopped.
- Mash the cream cheese. Use a fork to mash the softened cream cheese.
- Add the remaining ingredients. Add the drained pineapple, the diced veggies, the Worcestershire sauce, salt, and pepper. Mix until everything is evenly combined.
- Form and chill. Form the cheese ball mixture into a ball and wrap the whole thing in plastic wrap. Chill for at least 2 hours and up to overnight.
- Add the crushed pecans. Roll the chilled pineapple cheese ball in crushed pecans.
- Serve. Serve with round buttery crackers. I like Ritz and Wheat Thins.
Pro Tips and FAQS
Cream cheese should be left at room temperature for at least 30 to 40 minutes to soften.
The easiest way to roll a cheese ball is to scoop the softened mixture onto a laid-out sheet of plastic wrap and form it into a ball by pulling the corners together and twisting them.
A cheese ball is good to be left out for several hours at room temperature.
I felt like the original recipe was a little bit bland, so I’ve experimented with this recipe over the years and found a few tips to make sure this pineapple cheese ball has a good amount of flavor.
Here are my flavor-boosting tips.
Umami. The Worcestershire sauce adds a kick of umami. You can also use 1 teaspoon of Lawry’s Seasoning Salt or even soy sauce.
Don’t skimp on the salt. If you use Seasoning salt, you don’t need to add extra salt. However, the salt in this recipe actually enhances the sweet flavor of the pineapple and the savoriness of the onions. So make sure that you add enough salt.
Well-drained 20-ounce can of crushed pineapple. The original recipe calls for 8 ounces of crushed pineapple. Many people think this means you should buy the 8-ounce can of crushed pineapple, which doesn’t give you a lot of pineapple in the end.
A 20 ounce can of pineapple gives you about 1 cup of crushed pineapple after it is drained. Using pineapple in syrup will add quite a bit more sweetness to this recipe.
Jalapeño peppers. I swap out the green bell pepper in the original recipe for jalapeño or serrano pepper to add extra spiciness.
Recipe Variations
- Add cheddar cheese. In some variations of this pineapple cheese ball, a half-cup to a cup of shredded cheddar cheese is added. The cheddar cheese adds a sharp flavor contrast.
- Bacon. Add 3 to 4 slices of crumbled bacon to the filling.
More Appetizer Recipes That You’ll Love
Appetizers can be the best part of a meal and they’re necessary party food.
Dips recipes like Caramelized Onion Dip or Guacamole are favorite appetizer recipes. Kimchi Dip is spicy and mouthwatering.
Of course, you can never go wrong with Wings or Jalapeño Poppers (mine are stuffed with buffalo shrimp and brie cheese).
Pineapple Cheese Ball
Equipment
Ingredients
- 16 ounces Cream cheese, softenend to room temperature
- 1 cup crushed pineapple, drain the liquid from a 20 ounce can of crushed pineapple to get 1 cup
- 2 cups Pecans, crushed
- ¼ cup Red bell pepper, finely diced
- 1 to 2 jalapeño peppers, finely diced
- 2 tablespoons Shallot, finely diced
- ⅓ cup Green onions, 3 to 4 chopped
- 1 teaspoon Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Drain the pineapple. In a fine-mesh strainer, drain the 20-ounce can of pineapple. Use a spatula to press out as much water as possible.
- Dice the veggies. Dice the bell pepper, jalapeño, shallot, and green onions.
- Toast and chop the pecans. I like to toast the pecan because toasting them brings out their flavor. Chop them, if they aren't already chopped.
- Mash the cream cheese. Use a fork to mash the softened cream cheese.
- Add the remaining ingredients. Add the drained pineapple, the diced veggies, the Worchestershire sauce, salt, and pepper. Mix until everything is evenly combined.
- Form and chill. Form the cheese ball mixture into a ball and wrap the whole thing in plastic wrap. Chill for at least 2 hours and up to overnight.
- Add the crushed pecans. Roll the chilled pineapple cheese ball in crushed pecans.
- Serve. Serve with round buttery crackers. I like Ritz and Wheat Thins.
Video
Laura’s Tips + Notes
- Cream cheese. 2 blocks of cream cheese (16 ounces), softened to room temperature.
- Crushed pineapple. Use a 20 ounce can of crushed pineapple in juice. Drain it well. Press out as much liquid as possible. You’ll end up with about 1 cup of crushed pineapple.
- Chopped pecans. 2 cups of crushed pecans to add to the outside of the cheese ball.
- Red bell pepper. This is a Foodology Geek addition. I like the flavor of red bell pepper with the pineapple. Use about 1/4 cup finely diced bell pepper.
- Jalapeño peppers. I use 1 to 2 jalapeño peppers, finely diced (instead of the original green bell pepper). If you want this cheese ball even spicier, you can use serrano peppers.
- Green onions. 3 to 4 green onions. Green parts, chopped.
- Shallot. 2 tablespoons of finely minced shallot.
- Worchestershire sauce. 1 teaspoon of Worchestershire sauce. (OR 1 teaspoon of seasoning salt, or soy sauce)
- Salt and pepper.
Umami. The Worcestershire sauce adds a kick of umami. You can also use 1 teaspoon of Lawry’s Seasoning Salt or even soy sauce.
Don’t skimp on the salt. If you use Seasoning salt, you don’t need to add extra salt. However, the salt in this recipe actually enhances the sweet flavor of the pineapple and the savoriness of the onions. So make sure that you add enough salt.
Well-drained 20-ounce can of crushed pineapple. The original recipe calls for 8 ounces of crushed pineapple. Many people think this means you should buy the 8-ounce can of crushed pineapple, which doesn’t give you a lot of pineapple in the end.
A 20 ounce can of pineapple gives you about 1 cup of crushed pineapple after it is drained. Using pineapple in syrup will add quite a bit more sweetness to this recipe.
Jalapeño peppers. I swap out the green bell pepper in the original recipe for jalapeño or serrano pepper to add extra spiciness.
I really wanted to love this recipe but honestly all i taste is onion. I don’t pick up the pineapple flavor at all, which was the main reason for making a pineapple cheese ball. I tried my best to follow recipe exactly. If i make again, i will definitely use way less onion. Not sure what else to do to enhance the pineapple flavor.
Cindy, I’m so sorry that this didn’t come out the way you expected. You can try it with less onion. Another adjustment you could make to get a sweeter and more pineapple-y cheese ball is to use pineapple packed in syrup instead, and you will still drain it off. I tend to like things more on the savory side, but that should do the trick if you want to kick up the sweetness.
I made this delicious cheeseball & can honestly say it’s a winner every time! I made it for New Years’ last year & love that it’s ready & I have no work to do except make sure there are enough crackers! Easy to prepare — delicious flavors! This can be frozen too. I have made two smaller ones since I don’t always have a crowd!
I’m glad to hear that you loved this recipe! It’s one of our family favorites.
My go-to summer appetizer recipe, soooo good and easy! Love the pineapple in it.