In my family, it’s not a party until the cheese ball arrives. This Hawaiian-inspired Pineapple Cheese Ball is a sweet and savory version that makes a unique, crowd-pleasing addition to any appetizer spread.
5 Star Review
“I made this cheese ball for our Easter company – so good!”
— Chris —
Growing up, every New Year’s Eve, my mom had special snacks for my sisters and me to make the night feel festive (hello, Cheese Fondue).
While she changed up the mix every year, one item that never left the menu was a cheese ball.
My sisters and I revered cheese balls as the epitome of fancy and gourmet (I present these elegant mini Goat Cheese Balls as further evidence).
Whether or not you agree with us on the “gourmet” front, it cannot be denied that cheese balls have magical powers.
Set this sweet pineapple cheese ball down at a party and watch it disappear!
My usual go-to recipe is this Cream Cheese Ball, which is based on the stellar cheese ring my Grammy makes every Christmas Eve.
Pineapple cheese ball is more laid back and slightly quirky, but in the best possible way.
Guests love it, always ask me for the recipe, and they don’t stop talking about it long after the party has ended.
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Pineapple. Be sure to purchase pineapple in 100% juice, not pineapple in heavy syrup. Drain the pineapple VERY well before adding it to the cream cheese so that your cheese ball isn’t runny.
- Cream Cheese. The key to the cheese ball’s decadent flavor and velvety texture. Cream cheese works well for cheese balls because it adds a hint of tanginess and holds everything together.
- Pecans. Creates the irresistibly crunchy and toasty exterior.
- Red Pepper. I make my Pineapple Cheese ball without green pepper, as I prefer the sweeter, more mild flavor of red pepper. If you prefer, you can swap a green pepper instead.
- Garlic Powder. Adds a hint of garlicky flavor.
- Cayenne. To balance the sweetness of the pineapple. The cayenne does not make the cheese ball spicy. Instead of kosher salt and cayenne, you can make this pineapple cheese ball with Lawry’s seasoned salt. Start with 1 teaspoon, then taste and adjust the seasoning further if you wish.
- Green Onion. Color, freshness, and zip.
Tip!
For another Hawaiian cheese ball recipe variation, stir in ¼ cup cooked and crumbled bacon or very finely minced ham.
Step-By-Step Instructions
- Toast and chop the pecans.
- Mix the cream cheese and spices together.
- Stir in the pineapple, pepper, and onion.
- Add half of the pecans.
- Transfer the mixture to a large sheet of plastic wrap, forming it into a mound.
- Wrap the plastic around it. Refrigerate for at least 1 hour.
- Coat it in the remaining pecans. Transfer it to a serving plate and ENJOY!
What to Serve With This Pineapple Cheese Ball
- Crackers. I love buttery Ritz crackers and Triscuits, but pretty much any cracker will work!
- Bread. Like baguette slices or even Beer Bread.
- Veggies. Celery and baby sweet peppers would both pair well with the flavors in this cheese ball.
Pineapple Cheese Ball
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Ingredients
- 2 cups raw pecan halves
- 2 (8-ounce) packages reduced fat cream cheese softened to room temperature
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Pinch cayenne pepper
- 1 (8-ounce) can crushed pineapple
- 1 small red bell pepper finely chopped (about 1 cup)
- ¼ cup minced green onions plus additional for garnish
FOR SERVING:
- Crackers (our family loves Triscuits or Ritz)
- Toasted baguette slices
Instructions
- Toast the pecans: preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake until toasted and fragrant, about 8 to 10 minutes, stirring once halfway through. DO NOT WALK AWAY. Nuts love to burn at the last second. Let cool, then chop go for a medium chop, a little bit finer than rough chopped (but they certainly don’t need to be microscopic pieces).
- In a large mixing bowl, beat the cream cheese with the garlic powder, salt, and cayenne until smooth and combined.
- By hand, stir in the pineapple, bell pepper, and green onion.
- Add half of the chopped pecans.
- Lay a large sheet of plastic wrap on the counter. Scrape the cheese pineapple mixture into the center in as globe-like of a mound as you can. It will not be a perfect sphere at this point.
- Wrap the edges of the plastic around it to seal and encourage it to form a round ball. Place the wrapped cream cheese in a bowl and refrigerate for at least 1 hour or overnight.
- When ready to serve, remove the chilled cheese ball from the refrigerator. Place the chopped pecans on a plate. (I find it’s easiest to use a plate with edges that curve up a little. A pie dish works well too.) Unwrap the cheese ball and place it on the plate with the pecans, coating well. The cheese ball won’t roll like a real ball. Gently lift and turn it, patting the pecans all over the outside. Carefully transfer it to a serving plate. Serve with crackers or baguette slices and a sprinkle of additional green onion for garnish.
Notes
- TO STORE: Cover and refrigerate leftover cheese ball for up to 3 days.
- TO MAKE AHEAD: Up to 1 day in advance, prepare the cheese ball as directed through Step 6. Refrigerate it in the plastic wrap. Coat the cheese ball in pecans just before serving.
I made this cheese ball for our Easter company – so good! It’s a very interesting combination of flavors. We also enjoyed your Fruit Salad with our baked ham and veggies. I LOVE that the dressing didn’t have any oil. Everything was really good .
Hi Chris! So glad you enjoyed the recipe! Thank you for this kind review!
Could you make this without nuts? Or without the peppers? Maybe not at the same time lol… but I have friends with nut allergies, and I’d also love to make for my kids, who for some reason HATE bell peppers. 😬🥴 So… how would that affect the turn out? Would it be terrible?
Hi Anne! While I haven’t tried it with either of these two alterations it should be pretty easy to do. Just leave the peppers out and then stop after step 6. You might even could roll this in your favorite cracker crumbs just to give it some texture on the outside. If you decide to experiment, let me know how it goes!
@ Anne & Erin. I have rolled cheeseballs in shredded cheese. I usually use mild or medium cheddar but one could experiment depending on the flavors of the ingredients.
Thanks BJ!
Thanks for the idea, we have nut allergies, I’ll try rolling in shredded cheese.
Let us know how it goes!
Do you drain the crushed pineapple?
Hi Dottie, you do, yes! Enjoy!