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Pineapple Cheese Ball

Pineapple Cheese Ball

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Tish Gidney

My mother-in-law gave me this recipe. It is my favorite cheese ball and I like it best on buttery round crackers.

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. In a medium mixing bowl, combine cream cheese, celery, bell pepper, onion, and crushed pineapple. Divide the mixture in half and form two balls out of the mixture. Roll each ball in the pecans. Chill until ready to serve.
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Reviews

Ben
119
12/24/2006

We've used a similar recipe in our family during the holidays for years. Substituting some red peppers will add more color. As mentioned, about 1 tsp seasoning salt is a must. If you don't want to use nuts, but still want additional texture, try adding 1/2 to 1 cup grated cheddar cheese.

Sara B.
89
6/20/2006

I have made this cheeseball twice. It always gets great reviews by those who eat it. I recommend NOT draining the heck out of the pineapple though. It loses a lot of flavor that way. It is a little wet/runny right after you make it, but after sitting in the fridge for a few hours or overnight it's just fine. Thanks for the recipe!

SHOGAN80
72
1/25/2004

This recipe if not done right, becomes a dip instead of a ball. Drain the pineapple really well and also used CRUSHED pineapple like it calls for. I accidentally got pineapple chunks, thought it would be ok, so I whipped with a mixer the cream cheese and pineapple together and it came out too wet, and then I just decided to use it as a dip, but adding all the ingredients, even the crushed pecans and people still loved it!