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
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.
You’re going to laugh, because I def just made three cheese balls for tomorrow’s post… and for just me and the hubs to eat. We are drowning in cheese ball over here (and yet I still really want summa this sweet-salty one you got here, too).
Yum!! I want it. And I love how good it looks on Ma-Ma’s china.
Love the sweet/salty combination here! Yum š
I definitely cannot handle myself around cheeseballs, especially the salty-sweet-nutty kind. Just slide that plate my way, mmmm-k?
Do you not drain the cans of pineapple?
Thank you for asking! I just updated the recipe. Yes, make sure that the pineapple is well-drained.
try adding drained chopped green chile. yummy
She said yes, drain well..
OH my gosh!!! How cool is this???!! I made this recipe several years in a row for parties many years ago (in the mid ’90’s!), and it’s SO COOL to find out that it’s your Aunt’s recipe!!!! š What a small world!!! š I LOVE this cheese ball, it’s my all-time favorite of all cheese balls, and believe me, I’m cheese ball addict and that’s a HUGE compliment!! š (I got it out of Taste of Home mag I think??? It’s been too long now!) Just THRILLED to see this! I’ll have to make it again SOON! š
After looking, it definitely wasn’t Taste of Home, so I must’ve gotten it straight from Diamond Nuts! Just so cool! š
Hi Kelly! I think there are a number of versions of this type of cheese ball around, but this is the one that I grew up eating (some don’t use the pepper, most don’t use Worcestershire sauce, etc etc) and love! (Kind of like fruitcake recipes – every family has their own version!) Glad to bring this back to your kitchen š
This is so close to the one my Mother always made. Never used the Worcestershire Sauce that I know of but bet it’s good. Pinning it!!
What beautiful pictures! I love that china. Pecans and pineapple are my favorite combo in a cheese ball. Yours looks incredible!
Thank you! I love the sweet pineapple and the crunchy pecans. Yum!
Yes to this sweet and salty cheese ball. This sure would look good on my game day table this weekend. Yum!
Which brand of seasoned salt do you use? I used Lawrey this year & thought it was too salty.
Honestly, we just use whatever we happen to have on hand. I think that does happen to be Lawry’s right now.
do you drain the pineapple, i have a recipe that says to keep the liquid? Also do you buy the pineapple in syrup ?
Yes, drain the pineapple very, very well. I just buy the pineapple in juice!
love the flavor combo here!!!!
I love simple dishes for parties! Great shot!
Looks like the perfect party appetizer! I’m pinning this one š
Red bell pepper or some sort of chili pepper?
Red bell pepper!
Can you make this and freeze it ahead of time?
This looks delicious!
This would be such a hit in any party! Yum!
Stephie, I can see why this is the cheeseball you are partial too–I would be too–sweet and salty perfection!
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 š
Can this be frozen? Thanks
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!
What cracker works best with this?
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.
I have a question, other sites use one 8oz can crushed pineapple.. your recipe uses 2. Isn’t that makes a bit sweeter?
Probably – although I haven’t tried the other recipes to say for sure. š You could always just use 1 if you wanted less pineapple flavor.
Well, I did follow your recipe. Everyone loved it and some asked for your recipe. Iām making this again for my family for Christmas!!! Thank you so much!!!
Hurray! So glad you all loved it!