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Delicious Pineapple Cheese Ball served on a platter with crackers

Pineapple Cheese Ball

A sweet-and-savory spread made with creamy cream cheese and juicy pineapple, perfect for potlucks and holiday gatherings.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package 8 oz cream cheese, softened to room temperature
  • 1 can crushed pineapple, well drained Use a fine mesh strainer or press between paper towels.
  • 1 medium green bell pepper, finely diced Seeds removed
  • 1 medium shallot, finely diced Can substitute with 2 tablespoons finely chopped red onion.
  • 1/2 cup chopped pecans, toasted Optional; walnuts or almonds can be used.
  • Salt to taste
  • Freshly ground black pepper to taste

Method
 

Preparation
  1. Remove the cream cheese from the fridge at least 30–60 minutes before you start so it softens to room temperature.
  2. Drain the crushed pineapple very well: place it in a fine sieve and press gently with the back of a spoon or line with paper towels and squeeze.
  3. Finely dice the green bell pepper and shallot.
Mixing
  1. In a medium bowl, add the softened cream cheese, drained pineapple, diced green bell pepper, diced shallot, and chopped pecans (if using).
  2. Fold the ingredients together with a rubber spatula until evenly combined.
  3. Taste and season with salt and black pepper.
Chilling
  1. Shape the mixture into a tight ball and wrap it snugly in plastic wrap.
  2. Refrigerate for at least 2 hours (overnight is better).
Serving
  1. Serve chilled with crackers, crostini, or raw veggie sticks.

Notes

For a nut-free version, omit pecans or roll the cheese ball in finely chopped herbs or crushed crackers. Refrigeration: Keep the cheese ball tightly wrapped for up to 4–5 days. You can freeze it for up to 1 month, thawing overnight in the refrigerator before serving.