Pineapple Cheese Ball Recipe - Allrecipes.com
Pineapple Cheese Ball Recipe
  • READY IN hrs

Pineapple Cheese Ball

Recipe by  

"My mother-in-law gave me this recipe. It is my favorite cheese ball and I like it best on buttery round crackers."

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Ingredients Edit and Save

Original recipe makes 2 tennis ball sized balls Change Servings
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  • PREP

    5 mins
  • READY IN

    2 hrs 15 mins

Directions

  1. In a medium mixing bowl, combine cream cheese, celery, bell pepper, onion, and crushed pineapple. Divide the mixture in half and form two balls out of the mixture. Roll each ball in the pecans. Chill until ready to serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 24, 2006

We've used a similar recipe in our family during the holidays for years. Substituting some red peppers will add more color. As mentioned, about 1 tsp seasoning salt is a must. If you don't want to use nuts, but still want additional texture, try adding 1/2 to 1 cup grated cheddar cheese.

 
Most Helpful Critical Review
Jan 25, 2004

Disappointing. Flavor was bland, took me more like 25 to 35 minutes to prepare rather than 5 and I cut the recipe in half but the size ball I ended up with was much larger than a "tennis ball".

 
Jun 20, 2006

I have made this cheeseball twice. It always gets great reviews by those who eat it. I recommend NOT draining the heck out of the pineapple though. It loses a lot of flavor that way. It is a little wet/runny right after you make it, but after sitting in the fridge for a few hours or overnight it's just fine. Thanks for the recipe!

 
Jan 25, 2004

This recipe if not done right, becomes a dip instead of a ball. Drain the pineapple really well and also used CRUSHED pineapple like it calls for. I accidentally got pineapple chunks, thought it would be ok, so I whipped with a mixer the cream cheese and pineapple together and it came out too wet, and then I just decided to use it as a dip, but adding all the ingredients, even the crushed pecans and people still loved it!

 
May 17, 2008

I have a very similar recipe that always gets rave reviews. With mine, you leave out the celery, use red instead of green bell pepper, and 2 or 3 chopped green onions instead of minced onion plus a tsp. or so of season salt. One way to make it thicker is to grind an additional cup of pecans (I use my blender) and stir that into the cheese ball before shaping.

 
Sep 08, 2007

This is the best cheeseball ever! I always add a splash of Worstershire to give it a subtle sweet and salty flavor. It's definitely addicting!

 
Mar 10, 2003

I really enjoyed this recipe. I did make one mistake which i believe was not draining the pineapple thoroughly. The mixture was very creamy. I could not form it into a ball until i stuck it in the refigerator for 4 hours. It never really set up they way it should have so i put it on a platter and formed it into a rectangle. I then covered it with the pecans. I'm anxious to make this again. I will drain the pineapple with a strainer:) For sure a keeper even if it never sets up right for me. The taste is wonderful:)

 
Jan 25, 2004

Wonderful cheeseball, was a hit at the pot luck. Definately let it sit for a while to allow the flavors to blend.

 

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Nutrition

  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 7.6 g
  • 2%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 89 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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