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Classic Sweet and Savory Pineapple Pecan Cheese Ball

Close-up of a homemade pineapple cheese ball coated entirely in chopped pecans, sitting on a light plate.
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Make this easy, no-bake pineapple cheese ball for your next gathering. It combines cream cheese, crushed pineapple, and pecans for a sweet and savory appetizer.

Ingredients

Scale
  • 16 ounces cream cheese, softened
  • 1 cup crushed pineapple, well drained
  • 1/2 cup chopped pecans, plus extra for coating
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup finely chopped pecans or crushed crispy chow mein noodles for rolling

Instructions

  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Add the drained crushed pineapple, 1/2 cup chopped pecans, celery, onion, Worcestershire sauce, garlic powder, salt, and pepper to the cream cheese. Mix until all ingredients combine well.
  3. Cover the mixture and chill in the refrigerator for at least 2 hours, or until firm enough to shape.
  4. Place the extra chopped pecans or chow mein noodles on a shallow plate.
  5. Remove the cheese mixture from the refrigerator. Shape the mixture into a ball using your hands or two spoons.
  6. Roll the cheese ball in the coating until it is fully covered.
  7. Return the finished cheese ball to the refrigerator until ready to serve. Serve with crackers or vegetable sticks.

Notes

  • Drain the crushed pineapple very well; excess liquid will make the cheese ball too soft. Press it between paper towels to remove moisture.
  • You can make this cheese ball up to two days ahead of time. Keep it tightly wrapped in plastic wrap until you are ready to coat and serve it.
  • For a different texture, substitute the pecans in the coating with crushed bacon bits or finely chopped dried cranberries.

Nutrition

Find it online: https://magazinemeal.com/pineapple-cheese-ball-recipe-easy/