Pineapple Cheese Ball

Cream Cheese Pineapple Cheese Ball Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Cream cheese: It’s important to soften your cream cheese before making the cheese ball, so it mixes in smoothly without leaving firm lumps in the filling.
Garlic and herb soft cheese: Boursin or another garlic-herb soft cheese is ideal for the filling. Let it soften with the cream cheese before mixing.
Crushed pineapple: I like to use canned crushed pineapple because it’s already in small pieces. Drain it very well, then pat it dry with paper towels so excess juice doesn’t loosen the filling. And once you’ve drained it very well, drain it again because it’s surprising how much juice pineapple can hold onto!
Red bell pepper: Finely dice the pepper so you don’t get large chunks interrupting the creamy texture.
Jalapeño: Mince it finely to distribute the heat evenly. How hot the finished cheese ball tastes will depend partly on the pepper itself. You might like to use less if you’re catering for a mixed crowd or there will be kids who will love the cheese ball but not necessarily the spice!
Green onions: Slice them finely so they blend easily into the cheese mixture.
Garlic powder, dried parsley and smoked paprika: These seasonings reinforce the savory flavor and the paprika adds a subtle smoky taste.
Pecans: Chopped pecans make the crunchy crust. I try to remember to watch them closely as they toast because they can scorch fast! Let them cool completely before coating the cheese ball.
Fresh parsley: This optional addition goes into the pecan coating. Chop it finely so it mixes evenly with the nuts.

How to Make a Pineapple Pecan Cheese Ball

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Toast the pecans: Toast the chopped nuts and then let them cool.
Mix the filling: Beat the cream cheese and garlic-herb cheese until smooth. Stir in the drained pineapple, vegetables and seasonings.
Shape and chill: Spoon the mixture onto plastic wrap, form it into a ball and refrigerate until firm.
Add the coating: Mix the pecans with optional fresh parsley. Unwrap the cheese ball and press the coating onto it.

Substitutions and Variations

Different soft cheese: Substitute the same amount of another garlic and herb soft cheese for the Boursin or try another kind of cheese altogether. I often use Philadelphia in cheese ball recipes, either as the only cream cheese or paired with another. Full-fat soft cheese gives you the richest flavor.
Milder cheese ball: Reduce the jalapeño amount if you want less heat, or leave it out altogether.
Orange or yellow bell pepper: Either can replace the red bell pepper. Finely dice it to mix into the cheese ball. Orange and yellow peppers are sweet but if you’d prefer a less sweet one, go with green bell pepper instead.
Pecans in the filling: You can stir some of the cooled toasted pecans into the cheese mixture for extra crunch, reserving the rest for the outside.
Without herbs: Leave the fresh parsley out of the coating and use just the toasted pecans.
Another nut: Roll your cheese ball in chopped walnuts, pistachios or even mixed nuts.
Gluten-free option: Use gluten-free crackers or offer cucumber slices, celery sticks and bell pepper strips. Check that your garlic-herb cheese and seasonings are labeled gluten-free.

Serving Suggestions

Crackers and bread: Buttery round crackers, wheat crackers, rosemary cheddar crackers and toasted baguette slices all work well with the creamy filling.
Fresh vegetables: Offer celery sticks, cucumber slices or bell pepper strips for scooping.
Other appetizers: For a mix of hot and cold options, serve your cheese ball with spinach artichoke stuffed mushrooms, antipasto skewers and some of these warm appetizers.

How to Store

Store: Keep covered in the refrigerator for up to 4 days. Add the pecan coating shortly before serving for the best crunch. Don’t leave it at room temperature for more than 2 hours.
Freeze: Wrap the uncoated cheese ball tightly in plastic wrap, then place it in a freezer bag or airtight container. Freeze for up to a month. I find the cheese can develop a slightly grainier texture if frozen, so I tend to just make what I think I’ll need (and trust me, you’re very unlikely to have any left over!)
Thaw: Thaw overnight in the refrigerator, then unwrap and add the toasted pecan coating shortly before serving.