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Pineapple Cheese Ball

This creamy pineapple cheese ball with green bell pepper is my favorite cheese ball to serve at parties or potlucks. It will keep well for a few days in the refrigerator. I like it best on buttery round crackers.
Print Recipe
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Course Snack
Cuisine American
Servings 16 people
Calories 2813.4 kcal

Equipment

  • 1 Medium Mixing Bowl For combining all ingredients
  • 1 Rubber Spatula or Wooden Spoon For thorough mixing
  • 1 Shallow dish For coating cheese balls with pecans
  • 1 Colander or Fine-Mesh Sieve For draining pineapple
  • 1 Chef's Knife and Cutting Board For mincing and chopping vegetables and pecans

Ingredients
  

Main

  • 1 20 ounce can crushed pineapple, drained
  • 2 8 ounce packages cream cheese, softened
  • 1 cup minced celery
  • ½ cup chopped green bell pepper
  • 1 teaspoon minced onion
  • 1 cup chopped pecans

Instructions
 

  • Mix drained pineapple, cream cheese, celery, bell pepper, and onion together in a medium bowl until well combined; divide mixture in half and form two balls.
  • Place chopped pecans in a shallow dish; roll each ball in pecans. Chill until ready to serve, at least 2 hours.

Notes

Achieving the right texture hinges on two key points: cream cheese temperature and pineapple drainage. Ensure your cream cheese is truly at room temperature for a smooth, lump-free blend. For the pineapple, press out as much liquid as possible—any excess moisture will make the cheese ball soft and less firm when chilled. To elevate the flavor, consider lightly toasting the pecans before chopping and rolling; this intensifies their nutty aroma. A pinch of garlic powder or a very small dash of cayenne pepper can add a subtle savory kick, balancing the sweetness of the pineapple. For presentation, a sprinkle of fresh chopped parsley or chives before serving adds a pop of color and freshness.