Pineapple Cheese Ball

Pineapple pecan cheese ball on a tray with crackers.

This easy pineapple cheeseball is the perfect crowd-pleaser for your next gathering. It’s a creamy blend of tangy cream cheese, sweet pineapple, a pop of smoky-spicy chipotle, and a hint of green onion, all rolled together and coated in crunchy pecans for that irresistible bite. I like to serve it with crisp crackers and fresh vegetables.

Course Appetizer

Cuisine American - Vintage

Prep Time 5

Chilling time 8

Total Time 8 5

Servings

Calories 194kcal

Author Marye Audet-White

Ingredients

16 ounces cream cheese softened
8 ounces crushed pineapple drained
2 cups pecans chopped and toasted - divided use
¼ cup chopped bell pepper red and green together is nice
2 tablespoons green onions chopped
1 pinch chipotle optional

Instructions

Add all ingredients to a mixing bowl, using only 1 cup of pecans and reserving the other cup.
Mix until well blended.
Form into a ball and wrap in plastic wrap.
Refrigerate overnight.
Just before serving roll the cheeseball in the reserved 1 cup of pecans, pressing them into the cheese ball gently.
Serve with crackers.

Notes

Storage:

Any leftover pineapple cheese ball should be tightly wrapped in plastic wrap or sealed in an airtight container and refrigerated for up to one week.

I don’t recommend freezing leftovers since thawing the cheese ball will make the cream cheese a bit grainy.

Tips:

Drain the pineapple well.
Make sure you soften the cream cheese to room temperature before mixing.
Toast your chopped pecans in a single layer on a lined baking sheet in a 350-degree F oven for 7-10 minutes. Stir halfway through so they toast evenly, and watch ‘em closely so they don’t burn.

Refrigerating the pineapple cheeseball overnight is crucial! It needs to fully chill so you can roll it in the remaining pecans without making a gooey mess.

Nutrition