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Pineapple Cheese Ball Recipe
Pineapple Cheese Ball Recipe photo by Taste of Home
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Pineapple Cheese Ball Recipe

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4.5 11 14
Publisher Photo
Pineapple lends a fruity tang to this fun and tasty appetizer. Instead of one large cheese ball, you could make two smaller ones...one to serve before a meal and one to take to a party. —Anne Halfhill, Sunbury, Ohio
TOTAL TIME: Prep: 20 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 24 servings

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1/4 cup finely chopped green pepper
  • 2 tablespoons finely chopped onion
  • 2 teaspoons seasoned salt
  • 1-1/2 cups finely chopped walnuts
  • Assorted crackers

Nutritional Facts

2 tablespoon: 87 calories, 8g fat (2g saturated fat), 10mg cholesterol, 155mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 3g protein .

Directions

  1. In a small bowl, beat the cream cheese, pineapple, green pepper, onion and seasoned salt until blended. Cover and refrigerate for 30 minutes. Shape into a ball; roll in walnuts. Cover and refrigerate overnight. Serve with crackers. Yield: 1 cheese ball (3 cups).
Originally published as Pineapple Cheese Ball in Taste of Home February/March 2006, p35


Reviews for Pineapple Cheese Ball

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
tflett 223352
Reviewed Mar. 22, 2015

"To me this is a Ohio thing at all party's. Easy to make and taste Great"

MY REVIEW
gmhale 71435
Reviewed Dec. 22, 2013

"didn't have seasoned salt - so looked up ingredients and added them by sight - celery seed, garlic powder, dry mustard, paprika, salt, white pepper -- wonderful!!!!"

MY REVIEW
tamglm 148493
Reviewed Dec. 8, 2012

"I have made this for a couple of decades, but never added salt. Many times, I make it as a dip, (not draining the pineapple juice). Ball or dip it's gobbled up quickly!"

MY REVIEW
luquita 159185
Reviewed Dec. 4, 2012

"Our southern version of this recipe calls for red pepper for color and sweetness, NO salt, and locally grown pecans. At work we usually serve with Wheat Thins but Triscuits and fresh veggies are great too."

MY REVIEW
nottachef 71290
Reviewed Jan. 14, 2012

"Very good!"

MY REVIEW
HappyHomemaker88 133457
Reviewed Sep. 24, 2011

"2 teaspoons of salt is way too much for this recipe. I had to add 1 more 8 oz cream cheese and some more pineapple to accomodate the salt. Anyone else think so? I will make it again but will cut way back on the salt."

MY REVIEW
cheriwinkle 66936
Reviewed Nov. 23, 2010

"I have discovered a great way to drain crushed pineapple! I take 2 or 3 Mr. Coffee-type coffee filters and put in a bowl. Dump the pineapple into the filter. Gather up the edges of the filter and lift. let the juice drain, and then you can gently squeeze the pineapple in the filter until it has barely any moistness. The pineapple then comes out of the filter easily without clinging to it. Voile!"

MY REVIEW
bunnygirl6489 60846
Reviewed Sep. 14, 2010

"This is delicious! It is smooth with just the right amount of sweet. Definetly make sure the pineapple is totally drained and you may need to adjust the amount of onions depending on your preferences"

MY REVIEW
carol.davis 72658
Reviewed Jul. 1, 2010

"My mom made this for years, and I was glad to come across this - had forgotten how yummy it was! Made for office party - it was the first thing gone with lots of requests for recipe. Made at a grad party - same thing - lots of requests. I use red bell pepper (sweeter) and drain pineapple in a sieve and press with spoon."

MY REVIEW
Lori35_IA 102741
Reviewed Dec. 13, 2009

"Really tasty! Be sure & drain the pineapple very well."

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