Pineapple Pecan Cheese Ball: Cream cheese mixed with crushed pineapple, peppers, scallions, and pecans – the perfect sweet-salty addition to any party or gathering!
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She has 3 cheese ball recipes that she pulls out once a year, typically at either Thanksgiving or Christmas. Considering we are a family of 8 (now 9 with the addition of Alex) on a good day, making 3 cheese balls for one holiday gathering seems a bit extreme, but she continues to make all of the recipes as each one is someone’s favorite.

This year, after eating my weight in cheese ball at Thanksgiving (don’t worry, I gave her cheddar and blue cheese ball some well-deserved attention as well), I decided to recreate this salty-sweet wonder in my own kitchen.
Pineapple and pecans and cheese might seem a little bit wacky, but I promise – it is awesome.
The sweetness of the pineapple is balanced by the pepper (red in my version), green onion and Worcestershire sauce, and the crunchy pecans are basically a must to round the whole thing out.
I wish I could say that you need crackers to spread it on, but I would have a total Pinocchio moment if I told you that I had never eaten it straight from the spoon.

Just try to actually use a cracker as a vehicle to get it to your mouth – particularly if you are serving it at your New Year’s Eve party. Your guests will thank you.

Pineapple Pecan Cheese Ball

Pineapple Pecan Cheese Ball: Cream cheese mixed with crushed pineapple, peppers, scallions, and pecans – the perfect sweet-salty addition to any party or gathering!
Ingredients
- 2 8-ounce packages cream cheese, softened
- 1/3 cup finely diced red pepper
- 1/4 cup thinly sliced green onion
- 2 8-ounce cans crushed pineapple, very well drained
- 2 teaspoons seasoned salt
- 2 teaspoons Worcestershire sauce
- 2 cups Diamond of California Pecan Chips
Instructions
In a large bowl, mix together the first 6 ingredients and 1/2 cup of the pecans until thoroughly combined. Shape into a ball, cover and allow to chill in the refrigerator for at least 8 hours or preferably overnight.
Before serving, roll the cheese ball in the remaining pecans. Place on a platter and serve with crackers.
Yoko S
Thursday 28th of September 2017
I have a question, other sites use one 8oz can crushed pineapple.. your recipe uses 2. Isn't that makes a bit sweeter?
Stephie
Wednesday 11th of October 2017
Probably - although I haven't tried the other recipes to say for sure. :-) You could always just use 1 if you wanted less pineapple flavor.
Lori
Thursday 22nd of December 2016
What cracker works best with this?
Stephie
Thursday 22nd of December 2016
Who needs a cracker?? A spoon works great!
Kidding. Sort of. Really, any cracker is great. I like a nice hearty one that can stand up to a good spread, as opposed to a delicate water cracker or something like that.
Runae
Monday 26th of September 2016
Can this be frozen? Thanks
Stephie
Monday 12th of December 2016
I have never tried it -- I sometimes get nervous about freezing dairy, as I find it can alter the texture. But, you could certainly give it a try and let us know how it goes!
Alyssa
Tuesday 24th of May 2016
Oh my goodness! I have a family reunion coming up this weekend, and I am in charge of DIPS! Hooray for your post! I know what I'm serving now :)
Kristen
Tuesday 24th of May 2016
Stephie, I can see why this is the cheeseball you are partial too--I would be too--sweet and salty perfection!