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Pineapple Cheese Ball

Pineapple Cheese Ball
18 votes, 3.89 avg. rating (77% score)
Pineapple Cheese BallPhoto/Art by Aimee Seavey

Yield: 10 to 12 servings

When time is at a premium, this easy-to-make pineapple-cheese ball recipe is a perfect option. If by some chance there are leftovers, just reshape it, wrap it tightly in plastic wrap, and refrigerate it until you're ready to serve it again.


    • 1 package (8 ounces) cream cheese, at room temperature
    • 8 ounces sharp cheddar cheese, shredded
    • 1 can (8-1/2 ounces) crushed pineapple, drained
    • 1/4 cup finely chopped green bell pepper
    • 2 tablespoons finely chopped onion
    • 2 cups chopped walnuts


In a food processor or by hand with a fork, beat the cream cheese until smooth. Mix in the pineapple, green pepper, and onion. Reserve 1 cup of the nuts and mix in the remaining 1 cup of nuts. Shape the mixture into a ball, roll it in the reserved nuts, and refrigerate until well chilled. Serve with crackers.

Additional Notes:

We prefer to use both cream cheese and shredded cheddar cheese, but you may use all cream cheese if you like.

Updated Thursday, May 23rd, 2002

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2 Responses to Pineapple Cheese Ball

  1. Anonymous October 21, 2002 at 4:24 pm #

    It’s simple and fast and not a lot of work.

  2. Anonymous January 16, 2003 at 10:21 am #

    I’ve been looking for this recipe for years. It’s a terrific and easy recipe – delicious as well.

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