This Pineapple Cheeseball is always a hit at parties. Crushed pineapple, cream cheese, green pepper, shallot and chopped pecans!
A SWEET AND SAVORY CHEESEBALL
This pineapple cheeseball is one of my favorite summer cheeseballs. It's great anytime of year but the pineapple just screams summer! It might seem like a strange combination of flavors but it really works. You get a slightly sweet and slightly salty combination that satisfies everyone's tastebuds. Serve it with your favorite assortment of crackers.
TIPS FOR MAKING A DELICIOUS CHEESEBALL:
- You can make this cheeseball 2-3 days ahead of time and keep it in the fridge until you're ready to serve.
- Make sure to finely dice the shallots and green peppers. You don't want big chunks in this.
- If you don't like green pepper, just leave them out or switch it out with another vegetable that you enjoy.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- cream cheese
- green pepper
- crushed pineapple
- shallot (or sweet onion)
- Worcestershire sauce
- chopped pecans
HOW TO MAKE A PINEAPPLE CHEESEBALL:
Combine all ingredients (except pecans) in a bowl.
Roll cheese mixture into two balls (or one large ball.)
Then roll cheeseball in chopped pecans, coating the outside.
Wrap up cheeseballs with plastic wrap or put into airtight container. Allow cheeseballs to set up in the fridge (at least 2-4 hours.) This lets the flavors meld together a bit.
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Pineapple Cheeseball (+Video)
Ingredients
- 8 ounce block cream cheese, softened to room temperature
- ½ green pepper, finely diced
- 8 ounce can crushed pineapple, drained well
- 1 tablespoon shallot, finely diced (or onion)
- 1 teaspoon Worcestershire sauce
- ½ cup chopped pecans
Instructions
- Combine all ingredients (except pecans) in a bowl.
- Roll cheese mixture into two balls (or one large ball) and then roll them in chopped pecans.
- Wrap up cheeseball(s) with plastic wrap or put into airtight container.
- Allow cheeseballs to set up in the fridge (at least 2-4 hours.) This lets the flavors meld together a bit.
Video
Notes
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: January 2011
Updated & republished: June 2020
Sherry Smith
Made this for super bowl, absolutely delicious ! Actually whipped it up on Saturday and it was perfect after sitting in the fridge until Sunday afternoon, even grandkids loved it !
Brandie @ The Country Cook
Yay!! I love hearing that Sherry! Thanks so very much for taking theme to come back and comment!
belinda
I use pretty much this same recipe but mine also calls for Lawrey’s Seasoning Salt. Be very generous with this salt as I believe it is the star ingredient. This recipe is best after 24 HRs in the fridge and does keep for several days. I enjoy listening to ppl trying to figure out the ingredients while eating this .
NOTE: I make a double batch and make sandwiches with the 2nd batch. Good stuff!
Marlene
This is absolutely Amazing! I usually make it every Christmas. The flavors blend so well without the pineapple overpowering the taste. Be sure to drain the pineapple really really well or you will have a soupy mixture.
B Good
I make a similar one with just the cream cheese & crushed pineapple.
nuts are optional. I use it for a spread & also to fill celery! Very good!
Sandra
Can these cheese balls be frozen. I have frozen ones without pineapple but never made one with pineapple. Can’t wait to try this! Thank you.
Warren
Can these be frozen?
Aimee Trader
Yum! So making this for the next family gathering. Tired of the same ole' olive filled cheese ball!
Patti Moss
I used to make this cheeseball years ago and it is delicious! Thanks so much for reminding me to make it again. Happy Holidays, Brandy, and everyone else. They're here whether we're ready or not! 🙂
Kathleen
I used to make this cheese ball MANY years ago ... !!! One addition our "gang" used was ham pieces (deleting the W/sauce) ~ a wonderful, salty contrast to the sweet pineapple ~ and so very tasty! I just served it again not long ago after a very long time, and was rewarded with many compliments ... and requests for the great recipe! Your many readers will be happy they make it ... and I am happy I found you, your lovely blog, and many more recipes! Thanks!
Anonymous
This looks so yummy and I do love them cheese balls....I am going to try this..however I like a little hit so instead of the green pepper I think I am going to try a jalapeno pepper in it....Thank for sharing
Anonymous
I make dis every year this a famiy recipes from many years but I never add the worchertrin sauce...its great easy and simple to make
Mary
I make this same cheeseball and mine makes 2, so I always have nearly a whole left, yummmm! Try adding a little bit of seasoned salt to the mix (to taste) and you will be surprised. It takes away from the sweet and really adds to it.
Mary
Brandie, so love your site. Am making your cheeseball right now. Thought you might like to try the other one I am making. Garlic Cheese Logs....1 pkg cream cheese, 5 cloves garlic finely chopped, 2 cups any cheese grated (I use either cheddar or swiss, 1 to 3 dashes Tabasco. Mix well and roll into 2 logs. I now take 1 cup of finely chopped pecans and roll the logs in the pecans.