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Pineapple cheese ball coated with chopped nuts, served on a white plate with round crackers.

Pineapple Pecan Cheese Ball Recipe

Author: Jessica Haggard
Pineapple cheese ball is an easy and delicious appetizer perfect for your holiday parties. This one-of-a-kind treat combines creamy cheese, juicy pineapples, crisp peppers, and crunchy pecans, all rolled into a ball of sweet and savory goodness. Just mix, shape, and chill, and you’ll have an impressive treat ready to serve.
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Prep Time 10 minutes
Chilling time 4 hours
Total Time 4 hours 10 minutes
Course Appetizer
Cuisine American
Servings 12 servings
Calories 194 kcal

Ingredients
 
 

  • 8 ounce crushed pineapple 1 can
  • 8 ounces cream cheese softened
  • 1 small red bell pepper finely chopped
  • ¼ cup green onion finely chopped
  • ½ teaspoon salt
  • ½ teaspoon smoked paprika
  • 2 cups pecans chopped, divided

Instructions
 

  • Drain the pineapple in a fine mesh strainer. Press down with the back of a fork or spoon to get all the juice out. Don’t skip this, you want it to be very well drained. Feel free to save the juice for another purpose.
  • Mix the cream cheese, bell pepper, green onion, salt, and paprika in a medium mixing bowl. Add the pineapple and 1 cup of pecans; stir to combine.
  • Cut a large piece of plastic wrap and lay it flat on your working surface. Transfer the cheese mixture to the center and wrap it up like a ball. Chill in the refrigerator for 4 hours or overnight.
  • Before serving, arrange the nuts in a shallow dish like a pie plate. Unwrap the cheese ball and put it in the center of the nuts. Hold it as you rotate all the sides and press it gently into the chopped nuts. Continue until the whole surface is coated.
  • Transfer to a serving plate and arrange with crackers, crostini, or sliced baguette around the ball.

Notes

  • Use cream cheese that’s only slightly softened. If it’s too soft, it won’t hold its shape very well and will take longer to firm up in the refrigerator.
  • After mixing, taste and adjust the seasoning before chilling. Add more salt, paprika, or other seasonings to suit your taste.
  • Serve your cheese ball on a large plate or serving platter with an assortment of bread and crackers. Don’t forget the spreaders!
  • Choose crackers that are sturdy enough to hold up to the cheese ball’s texture without breaking.
  • Let the cheese ball sit out for at least 15 minutes before serving to make it easier to spread on crackers or bread.
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Serve: Serve with crackers, crostini, pita or bagel chips, pretzels, sliced baguette, raw vegetable slices, fresh fruit slices, dried fruit, or cured meats.
Store: Wrap leftovers tightly in plastic wrap or place in an airtight container and refrigerate for up to 3 days. Don’t freeze. When ready to use, let it sit at room temperature to soften. To make ahead, prepare the cheese ball up to 1 day in advance and refrigerate. Coat in pecans within a few hours of serving.

Nutrition

Calories: 194kcalCarbohydrates: 7gProtein: 3gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 19mgSodium: 157mgPotassium: 137mgFiber: 2gSugar: 4gVitamin A: 527IUVitamin C: 10mgCalcium: 35mgIron: 1mg
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