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This Pineapple Cheese Ball recipe is simple and delicious, needs only 7 ingredients and less than 10 minutes to prepare. It’s creamy, a bit sweet and savory, and your guests will love it!
Be sure to try my Crab Dip Cheese Ball next!
Table of Contents
Why We Love This Recipe
Aside from being completely crave-worthy, this pineapple cheese ball with pineapple is:
- Quick & Easy. All you need is 10 minutes of active time to whip up a batch.
- Made With Just 7 Ingredients. The list is so short, you can practically memorize it!
- Crowd-Pleasing. Kids and adults alike swoon over the salty-sweet, creamy goodness.
- Budget-Friendly. You can make this delightful centerpiece for less than $10.
Ingredients
- Block-Style Cream Cheese – Full fat, block style cream cheese is the way to go for the richest flavor, but Neufchatel will do in a pinch.
- Green Pepper – A green bell pepper adds a bit of sweetness and crunch. Remove the membrane and seeds.
- Green Onions – Use both the greens and whites for the best flavor and color.
- Canned Crushed Pineapple – If you only have pineapple pieces or rings on hand, don’t fret. Simply drain them and place them in your food processor fitted with the blade and pulse until you’re left with very tiny pieces of fruit.
- Worcestershire Sauce – For a boost of Umami flavor.
- Seasoned Salt
- Pecans
How To Make a Pineapple Cheese Ball
See recipe card below for ingredient quantities and full instructions.
My cream cheese pineapple ball comes together in a snap. Here’s how to make it:
- Whip & Mix. Beat the softened cream cheese until smooth. Stir in ½ cup of pecans and the remaining ingredients.
- Chill. Form a ball with the mixture, then wrap tightly with plastic wrap and refrigerate overnight.
- Roll the unwrapped cheese ball in the pecans, coating evenly.
- Serve with the crackers of your choice.
Recipe FAQs
Sure! It should be fine in the freezer for up to 2 months. Just be sure to wrap it well in plastic wrap before freezing. Cream cheese doesn’t have the best track record for keeping it’s texture, so it may be a little grainy when thawed.
I suggest using a sieve over a bowl. Open the can and dump the contents into your sieve, then use the back of a spoon to press out the excess juice. Oh, and don’t toss the juice — it’s delicious!
You can but it’s going to take a little elbow grease. Peel and core the pineapple then chop the fruit into chunks. Pulse them in a food processor for about 10-15 pulses or until the pineapple is broken down into very small pieces. Then drain through a sieve.
How To Serve
If you’re feeling super festive, consider shaping your cheese ball into an oblong shape like a pineapple. After rolling it in pecans, take a few pineapple leaves to decorate the top; it’ll look just like your favorite tropical fruit!
Ser your cheese ball with your favorite cracker, pretzels or veggies.
Storage
Refrigerator – Once mixed and assembled, wrap it tightly and keep in the fridge for up to 3 days.
Make Ahead – You can prepare the cheese ball a day or 2 in advance, just wait until right before serving to add the pecans.
Freeze – You’re also welcome to wrap the cheese ball well in cling film before freezing it for up to 2 months. Freeze art your own risk; cream cheese has a tendency to have a less than ideal texture as it thaws.
Expert Tips
- Save your pineapple juice to use in a cocktail, cake, or marinade. If you don’t have any plans to use it now, freeze it into ice cubes for later use!
- Regrow your green onions by placing their root ends in a shallow dish with water and place it on your windowsill. Change the water every 3 days or so to keep it from getting scummy. Within about 10 days, you’ll have a whole new batch!
- Buy pecan pieces instead of pecan halves. Getting perfect pecan halves is more difficult, so they’re much more expensive than pieces. If you buy a big bag of nuts, store any leftovers in the freezer to extend their shelf life.
More Cream Cheese Appetizers
Pineapple Cheese Ball
Ingredients
- 16 ounces block style cream cheese softened to room temperature
- 1/2 cup finely diced green pepper
- ½ cup chopped green onions
- 8 ounce can crushed pineapple drained well
- 1 teaspoon Worcestershire sauce
- 1 teaspoon seasoned salt
- 2 cups chopped pecans divided
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth, using an electric mixer or a wooden spoon. Stir in the pepper, green onions, crushed pineapple, Worcestershire sauce, seasoned salt and ½ cup of pecans.
- Form a ball with the mixture, then wrap tightly with plastic wrap and refrigerate overnight.
- Just before serving, unwrap the cheese ball and roll in the pecans, coating evenly.
- Serve with crackers of your choice.
