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–+ servings
A pineapple cheese ball with shredded cheese and herbs on top is placed on a platter surrounded by round crackers. A spreading knife is inserted into the top of the cheese ball.
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Party-Perfect Pineapple Cheese Ball Recipe

The perfect no-bake appetizer, this Pineapple Cheese Ball features a savory blend of crushed pineapple, three cheeses, and crunchy pecans!
Prep Time15 minutes
Chill1 hour
Total Time1 hour 15 minutes
Course: Appetizer, Snack
Cuisine: American, Southern
Servings: 12 servings
Author: Jenny DeRemer
Cost: $0.48 per serving

Equipment

Ingredients

  • 1 (8-ounce) Package cream cheese softened
  • 3/4 cup crushed pineapple well drained
  • 1/3 cup red bell pepper finely diced
  • 1/4 cup green onions thinly sliced
  • 3 - 4 dashes hot sauce
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup cheddar cheese shredded; 1/8 cup reserved
  • 3/4 cup Jack cheese shredded; 1/8 cup reserved
  • 1/3 cup pecans chopped; toast if desired for richer flavor
  • 1/3 cup Ritz cracker crumbs
  • 2 teaspoons parsley fresh; chopped
  • dusting of paprika

optional but recommended

  • 2 tablespoons dried minced onion rehydrated

for serving

  • crudité
  • crackers
  • crostini

Instructions

  • In a large bowl, mix cream cheese with drained pineapple, pepper, green onions, rehydrated minced onion if using, hot sauce, and Worcestershire. Mix well.
    1 (8-ounce) Package cream cheese, 3/4 cup crushed pineapple, 1/3 cup red bell pepper, 1/4 cup green onions, 3 - 4 dashes hot sauce, 1 tablespoon Worcestershire sauce , 2 tablespoons dried minced onion
  • Measure out 3/4 cup of cheddar cheese and 3/4 cup of Jack cheese. Set aside 1/8 cup of each cheese for later use. Add the remaining 5/8 cup of each cheese (cheddar and Jack) to the cream cheese mixture and stir until well combined. I find it is easiest to do the using the tines of a fork.
    3/4 cup cheddar cheese, 3/4 cup Jack cheese
  • Form the mixture into a ball. Wrap in plastic wrap, place into an airtight container, and refrigerate for at least 1 hour and up to 48 hours.
  • Add chopped pecans, cracker crumbs, reserved cheese, and chopped parsley to a shallow bowl. NOTE: I toast the pecans for richer flavor, but it's not required. Unwrap the cheese ball and roll in the pecan cracker crumb mixture, pressing firmly to adhere.
    1/3 cup pecans, 1/3 cup Ritz cracker crumbs, 2 teaspoons parsley
  • Place on a serving platter. Garnish with additional parsley and a dusting of paprika. Serve with additional Ritz crackers, wheat crackers, or vegetable crudité.
    2 teaspoons parsley, dusting of paprika, crudité, crackers, crostini

Notes

Make Ahead - Assemble without coating. Wrap with plastic film and refrigerate. Prepare coating and store in an airtight container until ready to serve.
Storage - Store leftover cheese ball in an airtight container in the refrigerator up to 3 days. DO NOT FREEZE.
Substitute reduced fat cream cheese for regular in equal measure.
Drain the crushed pineapple thoroughly to avoid a soggy cheese ball.
Soften cream cheese to room temperature for easier mixing.
 

Nutrition

Serving: 1serving | Calories: 97kcal | Carbohydrates: 5g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 123mg | Potassium: 82mg | Fiber: 1g | Sugar: 3g | Vitamin A: 288IU | Vitamin C: 8mg | Calcium: 115mg | Iron: 0.4mg