Pineapple Cheese Ball

Pineapple Cheese Ball

126 Reviews 3 Pics
  • Prep

    5 m
  • Ready In

    2 h 15 m
Tish Gidney
Recipe by  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.”

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Adjust Servings

Original recipe yields 2 tennis ball sized balls



  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 (126)

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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.

Sara B.

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!



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!

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Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet



previous recipe:

Cheese Ball I


next recipe:

Hot Pepper Cheese Ball