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Recipe For Pineapple Cheeseball

Pineapple Cheeseball

Course Appetizer
Cuisine American
Keyword easy-appetizers, easy-cheeseball-recipes, pineapple-cheeseball
Prep Time 10 minutes
Chilling time 8 hours
Total Time 8 hours 10 minutes
Servings 16 servings
Calories 126kcal
Author Melissa Sperka


  • 1 8 oz block plain cream cheese softened
  • 1 8 oz container onion and chive cream cheese softened
  • 1 8 oz can sweetened crushed pineapple drained
  • 1 tsp garlic salt
  • 3 Tbsp green bell pepper finely diced
  • 3 Tbsp red bell pepper finely diced
  • 1 green onion finely chopped
  • 1/2 cup chopped pecans toasted
  • 2 cup shredded sharp cheddar cheese divided


  • Using an electric mixer, whip together the cream cheese, onion and chive cream cheese, crushed pineapple, and garlic salt.
  • Stir in the green bell pepper, red bell pepper, green onion, pecan pieces and 1/2 cup of shredded cheese by hand.
  • Shape into 1 large or 2 small balls and roll in the remaining shredded cheddar cheese. [Note: If making 2 smaller cheeseballs extra shredded cheese for rolling may be needed.]
  • Wrap in plastic wrap, press to shape and refrigerate for at least 8 hours, preferably overnight, until firm.
  • Serve with crackers, pita chips or vegetables.


  • If preferred, you can omit the pecans from the cheeseball mixture and roll in toasted pecans instead. When doing so, you'll need about 1 cup of toasted pecan pieces. 
  • To toast the Pecans: Preheat the oven to 350°F. Spread the pecans in a single layer on a baking sheet. Pop into the oven and roast for 6-8 minutes just until lightly toasted and fragrant. Cool completely before adding to the cream cheese mixture.


Serving: 1serving | Calories: 126kcal | Carbohydrates: 4g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 300mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 1mg