Pineapple Cheeseball

April 19, 2010

Let’s get this straight. You want me to mix cream cheese with pineapple, and then throw in some salt, onion, and green pepper? Yes, it sounds like a horrible combination. Luckily I had tasted this Pineapple Cheeseball before I got the recipe, otherwise I’m not so sure if I would have ever made it. I don’t care for green peppers, so if I’m requesting a recipe that has them in it, not to mention eating a recipe with them, then you know it must be good stuff!

Pineapple Cheeseball

So, how’s it taste?

Savory, salty, sweet, crunchy, creamy…it’s addictive. Seriously addictive. I remember the first time my friend made this cheeseball. I’m pretty sure we all stood around the plate in her kitchen scooping it up, not able to shovel it in fast enough. I went online and found the recipe that very night. I was surprised it was so simple and even more surprised at the odd mix of ingredients. I think what really makes it all work is the seasoned salt, so use a good brand, like Lawry’s. Every time I make this cheeseball, I sneak a few bites and end up reshaping the ball. My secret is out, but it is that irresistible! The recipe makes a very, very large cheeseball, so I usually half it. I guess I should start making two at a time. One for me, and one to take to parties (without a few bites missing)!

Pineapple Cheeseball

makes 2 cheeseballs


2 (8 oz.) packages cream cheese, softened
1 small can (8 oz.) crushed pineapple in 100% juice, drained
1/4 cup finely chopped green pepper
2 tbsp. finely chopped onion
1 tbsp. seasoned salt
2 cups chopped pecans, divided
your favorite crackers such as Ritz or Triscuits

*Note: This recipe makes 2 cheeseballs. Halve the ingredients if you want to make one.


1. Combine all ingredients except pecans. Fold in 1 cup pecans. Refrigerate. Shape into ball. Roll in remaining pecans. Serve with crackers.

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  • Chef Dennis April 21, 2010 at 1:23 am

    I love cheeseballs…this sounds delicious!!!

  • Leah April 21, 2010 at 1:26 am

    It is so addicting. I'm staring at this pic right now thinking about making it again!

  • Kelli July 2, 2012 at 7:56 pm

    when you say small can of pineapple…. how many oz?

    • Leah July 3, 2012 at 8:46 am

      It’s an 8 oz. can. I’ve adjusted the recipe. Thanks for letting me know that was missing!

  • Erika December 7, 2015 at 1:03 pm

    Can this be frozen?

    • Leah Short December 7, 2015 at 2:43 pm

      Hi Erika,
      I’ve never frozen it, but I wouldn’t recommend it. I think it may change the texture too much, especially when it thaws.

  • Susie Hoffman December 23, 2015 at 3:19 pm

    A tablespoon of salt seems like a lot. Is it supposed to be a teaspoon? I backed off the salt and it was delicious!

    • Leah Short December 23, 2015 at 4:20 pm

      Hi Susie,
      Thanks for checking, but a tablespoon of salt is correct. The recipe makes two cheeseballs, so that’s 1 1/2 teaspoons per cheeseball. Glad yours turned out delicious!

  • Steve Keesee December 24, 2015 at 12:46 pm

    This is almost like what I used to make. It was easy to remember the ingredients using 3-2-1. 3 Tbsp green peppers, 2 onion and 1 season salt. I also used the 14.25 pineapple.

    Great Recipe!

  • PamelaDee January 2, 2016 at 5:30 pm

    My husband hates pineapple, but I thought he would like this since it had gr pepper and onions … and he did! Love this cheeseball