Pineapple pecan cheese ball combines cream cheese, crushed pineapple, peppers, scallions, and pecans. This pineapple cheese ball is the perfect sweet-salty addition to any party or gathering!
My aunt is the cheese ball queen.
She has 3 cheese ball recipes that she pulls out once a year, typically at either Thanksgiving or Christmas. Considering we are a family of 8 (now 9, with the addition of Alex) on a good day, making 3 cheese balls for one holiday gathering seems a bit extreme, but she continues to make all of the recipes as each one is someone’s favorite.
My mother, my aunt and I are partial to the pineapple pecan cheese ball. Her version includes cream cheese, crushed pineapple, green onions and plenty of pecans.
This year, after eating my weight in cheese ball at Thanksgiving (don’t worry, I gave her cheddar and blue cheese ball some well-deserved attention as well), I decided to recreate this salty-sweet wonder in my own kitchen.
This is the same aunt who brought us applesauce bread and Texas cranberry chutney, so you know this recipe is gonna be good, too.
What is a pineapple cheese ball?
Pineapple and pecans and cheese might seem like a wacky combination, but I promise – it is awesome.
This amazing pineapple cheese ball has a cream cheese base. The sweetness of the pineapple is balanced by the crunch of red bell pepper, green onion, and plenty of savory Worcestershire sauce.
Nutty, crunchy pecans are basically a must to round the whole thing out.
I wish I could say that you need crackers to spread it on, but I would have a total Pinocchio moment if I told you that I had never eaten it straight from the spoon.
Just like with my cream cheese ranch rollups, you can make this the night before or early in the morning the day of. You’ll be glad that you allowed the flavors to meld into each other, making it 10 times better.
Just try to actually use a cracker as a vehicle to get it to your mouth – particularly if you are serving it at a Christmas or New Year’s Eve party. Your guests will thank you.
How to make this pineapple cheese ball
If you’ve never made a cheese ball before, they’re shockingly easy to make. But I won’t tell your guests that – it can be our little secret.
Ingredients you’ll need
To make my aunt’s pineapple pecan cheese ball, you will need:
- 2 (8-ounce) blocks softened cream cheese
- 1/3 cup finely diced red bell pepper
- 1/4 cup finely sliced green onion
- 2 (8-ounce) cans crushed pineapple, very well drained
- 2 teaspoons seasoned salt
- 2 teaspoons Worcestershire sauce
- 2 cups pecan chips
Make sure your cream cheese is softened before you start mixing the cheese ball together, otherwise the ingredients won’t mix together very well.
I like to use red bell pepper in this recipe, but feel free to use green bell pepper instead if that’s what you have on hand.
When I say to drain the pineapple really well, I mean it! I usually drain out as much of the juice as possible while it’s in the can, then I dump the pineapple into a fine mesh sieve. From there I can press out some more of the juice with my (clean) hands or a wooden spoon.
Pecan chips are just very finely chopped pecans. You can buy pecan chips at most grocery stores, or you can chop your own.
Making this recipe
Mix the cream cheese, diced pepper, green onion, drained pineapple, seasoned salt, and Worcestershire sauce with 1/2 cup of the pecans.
You can do this with an electric mixer, in a stand mixer fitted with the paddle attachment, or by hand with a wooden spoon.
Once everything is well combined, shape the mixture into a ball. Aunt Julie usually just sets the ball in a shallow bowl, but you can also wrap it tightly in plastic wrap to make more of a true ball shape.
Cover and chill the cheese ball in the refrigerator for at least 8 hours, although overnight is better. As I mentioned before, the flavors will meld as it rests.
Before serving, roll the pineapple cheese ball in the remaining chopped pecans. Place it on a platter and serve with your favorite crackers. We love it with Triscuits or Wheat Thins, but you can go fancy and make your own rosemary garlic crackers.
Storage
When you’re not eating the pineapple cheese ball, store it well wrapped in plastic wrap or in an airtight container in the refrigerator. Leftovers will keep well for up to 3 days.
I do not recommend freezing this cheese ball. Freezing and thawing can cause cream cheese to take on a weird texture, and you don’t want to ruin the creamy consistency of this delicious appetizer!
Pineapple Pecan Cheese Ball
Ingredients
- 16 ounces cream cheese softened (2 8-ounce packages)
- 1/3 cup finely diced red bell pepper
- 1/4 cup thinly sliced green onion
- 2 cans crushed pineapple 8 ounces each, very well drained
- 2 teaspoons seasoned salt
- 2 teaspoons Worcestershire sauce
- 2 cups pecan chips
Instructions
- In a large bowl, mix together the first 6 ingredients and 1/2 cup of the pecans until thoroughly combined. Shape into a ball; wrap tightly in plastic wrap and allow to chill in the refrigerator for at least 8 hours or preferably overnight.
- Before serving, roll the cheese ball in the remaining pecans. Place on a platter and serve with crackers.
Notes
- I like to use red bell pepper in this recipe, but feel free to use green bell pepper instead if that’s what you have on hand.
- When I say to drain the pineapple really well, I mean it! I usually drain out as much of the juice as possible while it’s in the can, then I dump the pineapple into a fine mesh sieve. From there I can press out some more of the juice with my (clean) hands or a wooden spoon.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
You’re going to laugh, because I def just made three cheese balls for tomorrow’s post… and for just me and the hubs to eat. We are drowning in cheese ball over here (and yet I still really want summa this sweet-salty one you got here, too).
Yum!! I want it. And I love how good it looks on Ma-Ma’s china.
Love the sweet/salty combination here! Yum 🙂
I definitely cannot handle myself around cheeseballs, especially the salty-sweet-nutty kind. Just slide that plate my way, mmmm-k?
Do you not drain the cans of pineapple?
Thank you for asking! I just updated the recipe. Yes, make sure that the pineapple is well-drained.
try adding drained chopped green chile. yummy
She said yes, drain well..
OH my gosh!!! How cool is this???!! I made this recipe several years in a row for parties many years ago (in the mid ’90’s!), and it’s SO COOL to find out that it’s your Aunt’s recipe!!!! 😀 What a small world!!! 😀 I LOVE this cheese ball, it’s my all-time favorite of all cheese balls, and believe me, I’m cheese ball addict and that’s a HUGE compliment!! 😀 (I got it out of Taste of Home mag I think??? It’s been too long now!) Just THRILLED to see this! I’ll have to make it again SOON! 😀
After looking, it definitely wasn’t Taste of Home, so I must’ve gotten it straight from Diamond Nuts! Just so cool! 😀
Hi Kelly! I think there are a number of versions of this type of cheese ball around, but this is the one that I grew up eating (some don’t use the pepper, most don’t use Worcestershire sauce, etc etc) and love! (Kind of like fruitcake recipes – every family has their own version!) Glad to bring this back to your kitchen 🙂
This is so close to the one my Mother always made. Never used the Worcestershire Sauce that I know of but bet it’s good. Pinning it!!
What beautiful pictures! I love that china. Pecans and pineapple are my favorite combo in a cheese ball. Yours looks incredible!
Thank you! I love the sweet pineapple and the crunchy pecans. Yum!
Yes to this sweet and salty cheese ball. This sure would look good on my game day table this weekend. Yum!
Which brand of seasoned salt do you use? I used Lawrey this year & thought it was too salty.
Honestly, we just use whatever we happen to have on hand. I think that does happen to be Lawry’s right now.
do you drain the pineapple, i have a recipe that says to keep the liquid? Also do you buy the pineapple in syrup ?
Yes, drain the pineapple very, very well. I just buy the pineapple in juice!
love the flavor combo here!!!!
I love simple dishes for parties! Great shot!
Looks like the perfect party appetizer! I’m pinning this one 🙂
Red bell pepper or some sort of chili pepper?
Red bell pepper!
Can you make this and freeze it ahead of time?
This looks delicious!
This would be such a hit in any party! Yum!
Stephie, I can see why this is the cheeseball you are partial too–I would be too–sweet and salty perfection!
Oh my goodness! I have a family reunion coming up this weekend, and I am in charge of DIPS! Hooray for your post! I know what I’m serving now 🙂
Can this be frozen? Thanks
I have never tried it — I sometimes get nervous about freezing dairy, as I find it can alter the texture. But, you could certainly give it a try and let us know how it goes!
What cracker works best with this?
Who needs a cracker?? A spoon works great!
Kidding. Sort of. Really, any cracker is great. I like a nice hearty one that can stand up to a good spread, as opposed to a delicate water cracker or something like that.
I have a question, other sites use one 8oz can crushed pineapple.. your recipe uses 2. Isn’t that makes a bit sweeter?
Probably – although I haven’t tried the other recipes to say for sure. 🙂 You could always just use 1 if you wanted less pineapple flavor.
Well, I did follow your recipe. Everyone loved it and some asked for your recipe. I’m making this again for my family for Christmas!!! Thank you so much!!!
Hurray! So glad you all loved it!