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Pineapple Cheese Ball

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
    1 cheese ball (3 cups)


  • 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


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

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Average Rating:
  • ndnmac
    Dec 3, 2018

    LOVE it!!! Changed green peppers to red peppers because I made it for Christmas.

  • AmyE007
    Apr 7, 2018

    I made this recipe exactly as described but cut the recipe in half which made one softball size cheese ball. This was a big hit. Sweet and savory with bites of pineapple. Thin crackers, Triscuits and potato chips/ripple chips are good to serve with this.

  • Diana
    Feb 12, 2017

    I made this yesterday. It was a big hit,

  • tflett
    Mar 22, 2015

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

  • gmhale
    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!!!!

  • plaidcouch
    Mar 21, 2013

    No comment left

  • tamglm
    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!

  • luquita
    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.

  • nottachef
    Jan 14, 2012

    Very good!

  • HappyHomemaker88
    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.