Pineapple Cheese Ball II

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Beat cream cheese with fork until smooth.
  2. Gradually stir in pineapple, 1 cup pecans, green pepper, onion and salt; chill.
  3. Shape into ball; roll in remaining nuts.
  4. Refrigerate until well chilled.
  5. Garnish with pineapple slices, cherries and parsley.
  6. Makes about 40 appetizer servings.
  7. The green pepper gets liquid when you process it in the food processor.
  8. I have to blot it with a paper towel.
  9. When I made the ball with the low fat cream cheese I either did not drain the green pepper and pineapple well or it was the cream cheese. Ever since I have used full fat cream cheese and have not had a problem.


Most Helpful

This is delicious and is very important to get the pineapple as dry as possible. I used chopped walnuts instead of pecans.

Judith Fraser May 13, 2001

I've made this recipe for years. It does make a very large cheese ball - I'm making it this weekend for the wine festival and I will make two balls out of it. Often times I'll use a red pepper instead of a green pepper and I use green onions instead of regular onion. We love this recipe - it's always a hit.

KelliSueQ November 03, 2008

Ive made this before, but forgot and put the 1 tablespoon of seasoning salt. Comes out very salty, I recommend starting with 1 tsp and stir and taste before adding any additional seasoning salt.

gnibaby October 28, 2007

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