Cream cheese mixed with crushed pineapple, green pepper, onion, and walnuts for a classic sweet and savory cheese ball.

I didn’t grow up calling this a Sweet and Savory Pineapple Cheese Ball. Back then, it was just “that pineapple thing” sitting on a chipped plate in the middle of the table. You know the one. It showed up at holidays, baby showers, random Sunday visits—always wrapped in plastic wrap that never quite came off cleanly. I remember my aunt unwrapping it like it was a small ceremony, crumbs already everywhere, and someone inevitably saying, “Oh good, you brought this.”

The funny thing is, I never questioned pineapple and cheese together until I was older. Now people pause and ask, Is that… pineapple? with a little hesitation. And I get it. It sounds odd on paper. But one bite in, and that hesitation disappears fast. This sweet and savory pineapple cheese ball hits something nostalgic for me. It feels like folding chairs, paper napkins, laughter from the other room, and sneaking “just one more cracker” before anyone notices. Honestly? It tastes like home in appetizer form.

Why you’ll Love this Sweet and Savory Pineapple Cheese Ball?

I’ll be honest—this isn’t the flashiest appetizer on the internet. No dramatic cheese pulls. No viral moment. And yet… people hover. This sweet and savory pineapple cheese ball quietly steals attention without making a scene. The cream cheese is rich and smooth, the pineapple adds these little pops of sweetness, and the green pepper and onion keep it grounded so it doesn’t drift into dessert territory.

I also love that it’s forgiving. You don’t need precision or fancy tools. If the ball isn’t perfectly round? Nobody cares. If the walnuts aren’t evenly distributed? Still gone in minutes. It’s the kind of appetizer that doesn’t judge you—and I appreciate that more the older I get. Do you ever feel like the best recipes are the ones that don’t ask too much of you?

Ingredient Notes

This recipe is simple, but simple doesn’t mean boring. Each ingredient shows up for a reason.

• Cream Cheese: Softened is key. Cold cream cheese will fight back, and honestly, I’m not in the mood for a battle.
• Crushed Pineapple: Drain it really well. I’ve learned this the hard way. Too much juice and your pineapple cheese ball turns into a soft blob. Still tasty, just… less elegant.
• Green Pepper: Adds crunch and a slightly sharp bite that balances the sweetness. Don’t skip it—it matters more than you think.
• Onion: Finely chopped so it blends in instead of stealing the spotlight.
• Seasoned Salt: This is what keeps the cheese from tasting flat. It quietly does the heavy lifting.
• Walnuts: Crunchy, nutty, and classic. Pecans are a solid backup if that’s what’s in your pantry.

How to Make Sweet and Savory Pineapple Cheese Ball?

This part always feels easier once you start, even if it looks like a few steps on paper.

1. I begin by mixing the softened cream cheese with the drained pineapple, green pepper, onion, and seasoned salt. I usually use a mixer, but sometimes I don’t feel like washing one, so a spoon works just fine. The mixture should look creamy with little colorful bits throughout. Nothing fancy.
2. Then I cover it and let it chill for about 30 minutes. This step feels unnecessary when you’re impatient—but skipping it makes shaping harder, and I’ve regretted that before. After chilling, I scoop it onto plastic wrap and gently shape it into a ball. It’s never perfect. Sometimes it’s more oval than round. That’s life.
3. I roll it in chopped walnuts, pressing lightly so they stick, then wrap it back up and refrigerate it overnight. That long chill is what gives the cheese ball structure. When it’s time to serve, I unwrap it, set it on a platter, and pretend it didn’t take almost zero effort.

Storage Options

This sweet and savory pineapple cheese ball keeps well in the fridge for up to four days when tightly wrapped. Honestly, I think it tastes better the next day once everything settles in together. I wouldn’t freeze it, though—the texture changes, and not in a good way. If you’re making it ahead, I recommend rolling it in the nuts the day you serve it so they stay crunchy.

Variations & Substitutions

I don’t always make it the same way, and I think that’s part of its charm.

• Pecans Instead of Walnuts: Slightly sweeter, still crunchy.
• Red Bell Pepper: Milder flavor and brighter color.
• Green Onions: Softer onion flavor if raw onion isn’t your thing.
• Reduced-Fat Cream Cheese: Works, but the texture will be softer.
• Add Heat: A pinch of cayenne or finely chopped jalapeño if you like a little drama.

Some versions are better than others. Some are just different. I’m okay with that.

What to Serve With Sweet and Savory Pineapple Cheese Ball?

This pineapple cheese ball is friendly. It doesn’t demand much.

• Buttery Crackers: Always a safe bet.
• Pretzel Thins: That salty crunch works beautifully.
• Celery Sticks: Fresh and crisp.
• Bell Pepper Slices: Adds color and sweetness.
• Toasted Baguette: For when you want it to feel slightly fancy.

And yes, I’ve eaten it straight with a spoon before. I’m not proud. But also… no regrets.

FAQ:

Can I make this ahead of time?
Absolutely. In fact, I recommend it. A day ahead is ideal.

Why is my cheese ball too soft?
Almost always pineapple juice. Drain it like you mean it.

Can I use fresh pineapple?
You can, but it needs to be very finely chopped and very well drained. Canned is easier and more predictable.

Is it sweet or savory?
Both. That’s the whole point. It lives right in the middle.

If you’re looking for an appetizer that feels nostalgic, a little quirky, and weirdly comforting, this Sweet and Savory Pineapple Cheese Ball might be exactly what your table needs. Make it once, watch people hover, and tell me—did anyone ask for the recipe before the night was over? I have a feeling they will.

Sweet and Savory Pineapple Cheese Ball

A smooth and flavorful cheese ball made with cream cheese, crushed pineapple, green pepper, onion, and walnuts, offering a balanced sweet-and-savory appetizer ideal for gatherings and entertaining.

Print Pin Rate

Course: Appetizer

Cuisine: American

Keyword: Sweet and Savory Pineapple Cheese Ball

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 6

Ingredients

• 16 oz cream cheese softened
• 8 oz unsweetened crushed pineapple thoroughly drained
• ¼ cup green pepper finely chopped
• 2 tablespoons onion finely chopped
• 2 teaspoons seasoned salt
• 1½ cups walnuts finely chopped
• Assorted crackers and fresh vegetables for serving

Instructions

Prepare the Cheese Mixture:

• Place the softened cream cheese in a medium mixing bowl. Add the drained crushed pineapple, chopped green pepper, chopped onion, and seasoned salt. Using an electric mixer, blend until the mixture is smooth and evenly combined. Cover and refrigerate for 30 minutes to allow the mixture to firm slightly.

Shape the Cheese Ball:

• Remove the chilled mixture from the refrigerator. Transfer it onto a sheet of plastic wrap and use the wrap to shape the mixture into a cohesive ball.

Coat with Walnuts:

• Spread the chopped walnuts onto a shallow plate. Unwrap the cheese ball and gently roll it in the walnuts, pressing lightly to ensure even coverage.

Chill and Serve:

• Wrap the coated cheese ball in fresh plastic wrap and refrigerate overnight to fully set. Before serving, transfer to a serving platter and accompany with crackers and fresh vegetables.

Notes

This recipe is naturally gluten-free. To ensure it remains suitable for a gluten-free diet, confirm that the seasoned salt, cream cheese, and any crackers served are certified gluten-free and free from cross-contamination.