Pineapple Cheese Ball are a unique and flavorful twist on a longtime classic. Adding a little tropical fun to your cheeseballs can really lighten the mood at your next dinner party!

Pineapple Cheese Ball

You have no doubt heard of cheeseballs or seen one in the store. They’re a very popular food item often bought around the holidays. Looking great on little platters and often served with crackers they make a great appetizer to enjoy with drinks.

Buying a small cheese ball from the store may save you time, but those tiny little cheeseballs come pre-flavored and at a heavy price tag. Making it ourself not only saves you money but gives you more food for less cost. Not to mention, it’s so incredibly easy to make these pineapple cheeseballs that you’ll wonder why you hadn’t tried it sooner!

Pineapple Cheese ball

Cheese balls are amazing as an appetizer and best enjoyed cold. Guests always love cheese (who doesn’t?) If you would like to offer your guests a warm cheese appetizer, you can’t go wrong with chips and queso.

Pineapple Cheese Ball

What’s in Pineapple Cheese Ball

  • 2 (8 oz.) packages of room temperature cream cheese
  • 1 (8 oz.) can crushed pineapple, well-drained
  • 1/4 c. finely chopped green pepper
  • 1 bunch green onions diced
  • 1/2 tsp. salt
  • 1 c. finely chopped pecans
  • Optional 1/4 cup shredded coconut
Pineapple Cheese Ball

How to make Pineapple Cheese Ball

  • Place your cream cheese, pineapple, green bell pepper, diced green onions, and salt into a bowl.
  • Using a hand mixer, mix the ingredients until they’re combined.
  • Place the mix on a sheet of plastic wrap and carefully form it into a ball.
  • Place the ball in the fridge for up to 2 hours, or until firm.
  • Roll the cheeseball into chopped pecans.
  • Use your hands to press the pecans into the cheeseball, covering the entire cheeseball.
  • Serve with crackers.
Pineapple Cheese Ball

How to store Pineapple Cheese Ball Recipe

As with all cheeseball (store bought or homemade), they should be kept in an airtight container inside our fridge. Keeping your uneaten (and solid) cheeseball inside a Zip-loc bag is a great way to keep it nice and fresh.

How long is Pineapple Cheese Ball good for?

If kept properly stored, you can expect your cheeseball to survive several days inside your fridge. Usually about 4 to 5 days for the best results. That makes it perfect for making in advance.

Where to serve Pineapple Cheese Ball

The question should be where can’t you serve it! It’s a great addition to a holiday party, family dinner, luau, or even as a simple snack to enjoy after you get the kids in bed.

Pineapple Cheese Ball

What to serve with Pineapple Cheese Ball

Most of the time cheeseballs are served with crackers and this one is not much different. It will taste great with everything from thin crackers to Triscuits and Wheat Thins. I have no doubt that it would also taste amazing served with a thinly sliced baguette. 

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Pineapple Cheese Ball

Pineapple Cheese Ball are a unique and flavorful twist on a longtime classic. Adding a little tropical fun to your cheeseballs can really lighten the mood at your next dinner party!
Prep Time5 mins
Chill2 hrs
Course: Appetizer
Cuisine: American
Keyword: Cheese Ball, Pineapple Cheese Ball
Servings: 8
Calories: 295kcal
Author: Devour Dinner

Ingredients

  • 2 pkg Cream Cheese 8oz pkg
  • 1/4 Cup Green Bell Pepper
  • 1 Bunch Green Onions Diced
  • 1 8oz Crushed Pineapple Drained
  • 1/2 tsp Salt
  • 1 Cup Pecans Chopped
  • 1/4 Cup Shredded Coconut optional

Instructions

  • Place your cream cheese, crushed pineapple, green bell pepper, diced green onions, and salt into a bowl.
  • Using a hand mixer, mix the ingredients until they’re combined.
  • Place the cheese mixture on a sheet of plastic wrap and carefully form it into a ball.
  • Place the ball in the fridge for up to 2 hours, or until firm.
  • Roll the cheeseball into chopped pecans.
  • Use your hands to press the pecans into the cheeseball, covering the entire cheeseball.
  • Serve with crackers.

Nutrition

Calories: 295kcal | Carbohydrates: 6g | Protein: 5g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 335mg | Potassium: 155mg | Fiber: 1g | Sugar: 4g | Vitamin A: 813IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg
Did you make this recipe?Mention @devourdinner or tag us #devourdinner!
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