A Pineapple Pecan Cheese Ball is a retro party favorite — tangy, creamy, slightly sweet, and perfect with crackers or veggies. If this is like your grandmother’s recipe, it probably came out during the holidays or special gatherings. Here’s the classic version, just like many grandmas made in the ’60s-’80s — and still a hit today!
Pineapple Pecan Cheese Ball
🧀 Ingredients:
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2 packages (8 oz each) cream cheese, softened
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1 can (8 oz) crushed pineapple, well-drained
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1/2 cup finely chopped green bell pepper
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2 tablespoons finely chopped onion (yellow or green onion both work)
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1 teaspoon seasoned salt (or regular salt)
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1/4 teaspoon garlic powder (optional)
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1/2 cup chopped pecans, toasted
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Extra ½ cup chopped pecans (for rolling)
🥣 Instructions:
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In a large mixing bowl, combine softened cream cheese, drained pineapple, bell pepper, onion, salt, and garlic powder (if using).
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Mix until fully blended. Fold in the ½ cup chopped pecans.
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Cover and refrigerate mixture for about 1 hour — this makes it easier to shape.
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Shape into a ball (or log) using plastic wrap.
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Roll the ball in the extra chopped pecans until fully coated.
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Wrap again and chill for at least another hour, or until ready to serve.
🧄 Optional Add-Ins:
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A dash of hot sauce or Worcestershire for depth
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Swap bell pepper for pimentos for a Southern twist
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Use green onions instead of regular for a milder flavor
🧇 Serve With:
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Butter crackers, Ritz, or pretzel crisps
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Celery sticks or cucumber rounds
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Nilla wafers (yes, some families served this sweet-savory!)
Pro Tip:
Drain the pineapple very well — too much liquid will make the cheese ball soft and hard to shape. Press it through a fine mesh strainer or squeeze gently in a clean dish towel.