This sweet and savory cheese ball recipe has crushed pineapple, diced bell peppers, and green onions onions mixed with cream cheese. Dip, smear, scoop, or spread the cheesy goodness all season long!
Sweet and Savory Pineapple Cheese Ball!
Whip up this quick and easy pineapple cheeseball with easy-to-find ingredients and zero cooking! Make ahead! Mix, shape, and chill pineapple pecan cheese balls up to 2 weeks in advance so they’re ready for last-minute invitations or guests! Moldable! Shape cream cheese pineapple into balls, logs, or serve from a decorative dish with a butter knife for delicate chips and crackers.
Ingredients and Variations
Cream Cheese Base – Use a block of full-fat cream cheese for the best results. We like to keep the seasonings simple, but you can add your favorite fresh herbs or spices. Additions – In addition to crushed pineapple, we add red bell peppers (you can use green bell pepper if you prefer). Coating – This cheese ball is rolled in finely chopped pecans mixed with cheese and finely chopped herbs. Toast the nuts first for great flavor. Variations – Add some bacon bits or ham. You can change out the cheese for any variety; pepper jack or cheddar cheese are favorites.
How to Make a Pineapple Cheese Ball
Our Favorite Dippers
Crackers like Ritz, triscuits, or wheat thins. Pretzel chips, pita chips, or veggie straws. Fresh vegetables like celery sticks, bell pepper wedges, and cucumber or zucchini rounds.
Storing Cheese Balls
Keep leftover pineapple cheese balls covered in the refrigerator for up to 4 days. Cheese balls can wrapped and refrigerated for up to 5 days. Freeze for up to two months and thaw in the fridge overnight.
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