Pineapple Cheese Ball

This Pineapple Cheese Ball is the perfect recipe for your party. This easy spin on the classic cheese ball recipe is our new favorite!

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Cheese Balls are one of my very favorite appetizers to make. They are easy to make, but you can make them in so many different flavors, as you can see in my Cheese Ball Recipes round-up.

In this Pineapple Cheese Ball, we are using crushed pineapple and several different ingredients that work perfectly with it. It is this delightful mixture of savory and sweet. This cheese ball recipe makes a perfect holiday appetizer.

How to Make a Cheese Ball With Pineapple

A sweet and savory twist on the classic cheese ball recipe we all love, this pineapple cheese ball is a delicious addition to your appetizer lineup.

Combine the Ingredients

Blend the room-temperature cream cheese until smooth using a hand mixer. Then stir in the shredded cheese, crushed pineapple, green onions, roasted red peppers, and garlic powder.

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Make it into a Ball

Place the mixture in the middle of a large piece of plastic wrap. Pull the plastic wrap around the mixture and roll it into a ball within the plastic wrap once it is completely covered. Place the cheese ball in the refrigerator to chill for eight hours.

Cover the Ball in Chopped Pecans

Remove the plastic wrap and cover the cheese ball with chopped pecans. When you take off the plastic wrap, there will be dents and creases from it in the cheese ball, but don’t worry about that. You are going to be covering the cheese ball with a topping that will hide it.

Draining Pineapple

A key to this recipe is to drain the pineapple really well. I highly recommend using a fine mesh strainer . Pour the can of pineapple into the sieve and then gently push it down until you can’t get any more liquid out of it. This will make the cheese ball easier to roll.

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What to Serve With your Cheese Ball

I like to serve this easy appetizer with a variety of your favorite crackers and a knife for spreading it. You could also put out vegetables like carrots and celery. The longer the cheese ball sits out, the easier it will be to spread. Please keep in mind that your cheese ball should not sit out for longer than two hours before returning to the refrigerator.

Storing

Store your pineapple cheese ball in an airtight container in the refrigerator for up to three days. Since it needs to chill overnight or for at least eight hours, this is a great recipe to make the day before so that it is ready to go as your guests arrive. Set it out a few minutes before guests arrive to soften the cheese ball for easy serving.

I do not recommend freezing cheese balls.

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Ingredients

16 ounces cream cheese room temperature (454 grams)
1 1/2 cups white cheddar cheese shredded (169.5 grams)
8.25 ounces crushed pineapple drained very well, see my tips here (234 grams before draining)
1/4 cup green onions diced small
1/4 cup roasted red bell peppers drained very well and diced small (37.2 grams)
1 teaspoon garlic powder
3/4 cup toasted pecans (or candied) chopped small, if you are serving someone with a nut allergy, please see note 1 (85.5 grams)

Instructions

In a large bowl beat the cream cheese. Then mix in the shredded cheese, pineapple, green onions, peppers, and garlic powder. 16 ounces cream cheese, 1 1/2 cups white cheddar cheese, 8.25 ounces crushed pineapple, 1/4 cup green onions, 1/4 cup roasted red bell peppers, 1 teaspoon garlic powder
Spread out a large piece of plastic wrap. Place the mixture into the middle of it and use the plastic wrap to form it into a ball. Chill for 8 hours.
Before serving, remove the plastic wrap. Then, coat the cheese ball with the pecans, making sure that the nuts completely coat the outside of the pineapple cheeseball. 3/4 cup toasted pecans (or candied)

Recipe Video

Notes

Fresh parsley
Diced green onions
Minced chives
Diced roasted red peppers
Bacon bits
Toasted breadcrumbs
Parmesan cheese

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