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Pineapple Cheese Ball is the next best twist on a favorite classic. With different textures and flavors, it will be a hit at your next gathering!
A good cheese ball is always a favorite at our house. You also need to try this Bacon Ranch Cheese Ball, Jalapeño Bacon Cheese Ball, or this sweet Cannoli Cheese Ball!
Pineapple Cheese Ball
What are the ingredients of a Pineapple Cheese Ball?
- cream cheese
- crushed pineapple, drained very well
- bell pepper
- green onion
- seasoning salt
- chopped pecans
How to make a Pineapple Cheese Ball
- First: Add the Cream Cheese, drained Crushed Pineapple, chopped Bell Pepper, Green Onion, and seasoning salt to a medium sized mixing bowl.
- Mix all the contents together.
- Second: Form into a Ball, and transfer to a serving plate.
- Third: Roll in chopped pecans. Serve with crackers.
How to Roll a Cheese Ball?
When rolling Cheese Balls, I find it easiest to transfer the mixture onto a section of Saran Wrap, then pull the corners together and twist it to easily form a ball with minimal mess. Then either cut the wrap at the base of the twist or simply untwist it to transfer it to a serving dish.
How long should cream cheese be left out to soften?
To soften your cream cheese, leave it on the counter for half an hour in its original container. After 30 minutes, open the package and check the texture. If the cream cheese still feels cool to the touch, then check it again in about 20-30 minutes.
How long can a cheese ball sit out?
Since cheese balls are usually served as appetizers at parties, they shouldn’t be left out for longer than two hours at a time.
How to pick a good Bell Pepper?
When picking a bell pepper, it’s important to first think of whether you’re looking for a more bitter flavor or a sweet one. Red Bell Peppers are sweeter because they are the most Ripe, while green peppers are the most bitter because they are the least ripe. Another important thing to check when shopping for Bell Peppers is the weight. The heavier they are, the more flavor they will have. This will also show in the pepper’s skin. If the pepper’s skin is tight and not wrinkly, it will mean it is juicy and hydrated, giving it the most flavor. Beyond that, just make sure the Stem looks healthy and that you don’t notice any bruising on the pepper.
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Pineapple Cheese Ball
Ingredients
- 2 (8-ounce) blocks softened cream cheese
- 1 (8-ounce) can well-drained crushed pineapple
- ½ cup minced bell pepper
- ¼ cup minced green onion
- 1 teaspoon seasoning salt
- 1 cup chopped pecans
Instructions
- Add the 2 (8-ounce) blocks softened cream cheese, 1 (8-ounce) can well-drained crushed pineapple, ½ cup minced bell pepper, ¼ cup minced green onion, and 1 teaspoon seasoning salt to a medium-sized mixing bowl, and mix well.
- Transfer the mixture to a serving plate and form a ball. Roll the cheese ball in 1 cup chopped pecans, and serve with crackers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very yummy on all recipes I have made
I recommend using the 20 oz crushed pineapple in heavy syrup as it gives more of the pineapple flavor. Don’t think 8 oz is enough. Better made day before you want to serve. Make 2 balls and freeze one for the next time you want a treat.
This cheese ball got rave reviews from both friends and family. I made it per the recipe but added a small amount of crystallized ginger as one reviewer suggested. It was the perfect combination of sweet, savory, and zing!
I’ve made this cheese ball for years, and I like it, but I’m not in love with it. Feeling that the flavor needed “something”, I finely chopped up and mixed in a handful of crystallized ginger.. Bingo! The warm sweet bite of the ginger mixed well with the pineapple and sweetened the mixture up a tad. Bacon might also be a good addition to the basic recipe if you want to keep it savory.
This recipe is fantastic! I’ve made this several times. for the holidays. The blend of flavors are just right and you keep on digging in for more and more. I have been asked for the recipe numerous times.
This recipe was passed down from my mom and I have been making it for more than 3 decades.