A Pineapple Cheese Ball is a classic party favorite that blends tropical sweetness with creamy, savory richness in every bite. It’s a nostalgic appetizer that never fails to please a crowd.

This make-ahead recipe is perfect for holidays or gatherings, balancing tangy pineapple with green pepper, onion, and a crunchy pecan coating.

Key Players in This Pineapple Cheese Ball Recipe

Cream cheese – Smooth and rich, it forms the luxurious base of the cheese ball.
Crushed pineapple – Brings a bright, tropical sweetness that balances the creaminess.
Pecans – Chopped finely for crunch, both inside and out for layered texture.
Green bell pepper – Adds a crisp, slightly bitter contrast that enhances the savory flavors.
Grated onion – Lends aromatic depth and gentle heat, uniting the sweet and savory.
Seasoning salt – A punch of seasoned flavor that ties all elements together.

Let’s Make It: Steps to Your Pineapple Cheese Ball

Begin by blending softened cream cheese with drained crushed pineapple, bell pepper, onion, seasoning salt, and one cup of chopped pecans.

Shape the mixture into a firm ball, then wrap and refrigerate overnight to let the flavors meld and the texture firm up.

Just before serving, roll the chilled cheese ball in the remaining cup of pecans for a crisp, nutty coating that makes every bite pop.

Serve with your favorite crackers, from buttery rounds to whole grain crisps.

Tips & Twists to Make It Yours

For a slightly spicier version, try swapping the green bell pepper with diced jalapeños. If you prefer a smoother texture, blend the onion finely or substitute with chives for a milder taste.

You can also play with the nuts—walnuts or almonds make great alternatives. To add more festive flair, incorporate a bit of diced red bell pepper for color contrast.

If your pineapple seems too wet, give it an extra squeeze to avoid a soggy cheese ball. And for even more flavor depth, let the cheese ball rest at room temperature for 15 minutes before serving.

Keeping It Fresh: How to Store Your Cheese Ball

Wrap the leftover cheese ball tightly in plastic wrap and refrigerate for up to five days. If you’ve already rolled it in pecans, they may lose some crunch over time, so consider re-rolling it in fresh nuts before serving again.

To freeze, shape the cheese ball but hold off on the outer nut layer. Wrap in foil, then place in a freezer bag. Freeze for up to one month, then thaw in the fridge and roll in pecans before serving.