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

Pineapple Cheese Ball Recipe

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4.5 11 14
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Pineapple lends a fruity tang to this fun and tasty appetizer. Instead of one large cheese ball, you could make two smaller 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


  • 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


  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

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Reviewed Mar. 22, 2015

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

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!!!!"

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!"

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."

Reviewed Jan. 14, 2012

"Very good!"

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