Tuesday, December 3, 2013

Pineapple Cheese Ball

I love cheese balls. They always seem so retro and comforting. I have noticed recipes here are there that had a combination of pineapple and green bell pepper pieces and I was intrigued.

For Thanksgiving I made a recipe found at Snack Cups and Smiles. Angie notes that she makes this as a spread and omits the nuts, which I imagine is just as good. I think adding some freshly shredded cheddar would be a tasty addition. Enjoy!

Pineapple Cheese Ball
Makes one large cheese ball


  • 2 8 ounce packages of cream cheese, softened
  • 1 20 ounce can of crushed pineapple, drained (after draining pat with a paper towel to absorb excess juices)
  • 1/2 cup of finely chopped green bell pepper (you can add more or less)
  • 1 cup finely chopped pecans
  • crackers for serving


1. Combine the cream cheese, drained pineapple and bell peppers. Mix well. Form the mixture into a ball. Cover with cling wrap and chill it for several hours. After it is chilled, roll the cheese ball over the chopped pecans. Gently pat the pecans all over the cheese ball so it is entirely covered. Serve with crackers.

Recipe from Snack Cups and Smiles.


  1. This looks so good…wish I could reach into the pic and grab a bite. hehe!

  2. I love a good cheese ball - especially at Christmas time!

    1. As do I, but really any time of year I am a fan of the cheese ball ;)

  3. This sounds amazing. I am addicted to cheeseballs!!

  4. The recipe I have from many years ago uses 2 8oz cream cheese, small can crushed pineapple, drained, 1/4 cup finely chopped green pepper, 2 T. finely chopped onion, and 1 tsp. Lowry's seasoned salt. Make 2 balls and roll in chopped pecans. More pecan coverage if you like nuts. Make 24 hrs in advance for the flavors to blend well.

  5. It would be nice if people who made this cheese ball would write a review. Thank you to the lady who had made this before. The review was helpful.

  6. My ex-mother-in-law made this and at first I would not try it, but finally I did and I could not stop eating it. She added grated onion to hers, which honestly I think makes it even better. I made this last year for Thanksgiving and it was a huge hit. One of our friends is a chef and he loved it. I am making it again this Thanksgiving. I use my little chopper (mini food processor) to chop up the green peppers. It helps a lot, also with the grated onion, use the juice from it as well. As for the flavor, it's hard to describe it, you get sweet, salty and creaminess along with crunchy. The flavors all blend together wonderfully.