This Cheese Ball with Pineapple and Jalapeño mixes the sweet heat of pineapple and jalapeño into delicious cream cheese and green onion then, covers it in toasted pecans. A cheese ball is the perfect quick and easy appetizer for parties, game day or family nights.
I love fast and easy appetizers that can feed a crowd and keep them happy while I put the final touches on a few “fancy” dishes or the main meal.
A homemade cheese ball is always to center piece of my appetizer table. Everyone loves them and they can take on any shape or flavor.
Why Make a Cheese Ball for Your Party or Gathering?
A Cheese Ball is a fast and easy appetizer- Yep, that’s the number one answer, a cheese ball is fast and easy to make. PLUS, you can make them ahead of time and keep the cheese ball in the fridge until ready to serve. Just mix all of the cheese ball ingredients together and shape into the desired shape then, wrap it in plastic wrap without the pecans. Do not cover in pecans or other toppings until ready to serve.
Fuss-Free- That’s the number 2 answer, a Cheese Ball may be the most fuss-free appetizer ever. If you make it ahead, all you need to do on the day of the party is set it on your appetizer table with some terrific crackers and let it entertain your guest while you put the finishing touches on other dishes.
A Cheese Ball is a fun and creative appetizer- You can shape a cheese ball into any shape to fit your party theme. I have shaped them into footballs, Christmas wreaths, even a Jack-O-Lantern Cheese Ball covered in Doritos.
The flavor combinations are endless- You can make a cheese ball out of any flavor of cheese and “fixin’s” that your friends and family love. I have made them on the sweet side with cream cheese and berries and jam as well as savory with cheddar and beef and Worcestershire sauce… even green olives!
Get creative and have some fun at your own party!
Ingredients for Cheese Ball with Pineapple and Jalapeño-
Preparation is the key to any quick recipe, get everything set up before you start.
- Cream Cheese- Bring the cream cheese to room temperature before you start.
- Crushed Pineapple- drain the pineapple well before mixing into the cream cheese.
- Jalapeños- Jalapeños (red or green) are relatively mild, if you would like a hotter chile, use Fresno chiles or Serranos. Remove the stem and the seeds of the jalapeño. Then, remove the membrane on the inner side of the jalapeño that holds the seeds in place (optional). This membrane holds a lot of heat but, it is not that attractive and has a tendency to go brown more quickly.
- Green Onions- slice the green onions finely, it will distribute them more evenly plus, no one will get a big bite of raw onion.
- Worcestershire sauce- this recipe calls for Worcestershire sauce to give that salty, umami flavor. You can substitute soy sauce, if desired.
- Pecans- Toast the pecans before using. Dice the pecans finely so they will cover the cheese ball evenly and not be too large of a texture in each creamy bite.
NOTE: If you are serving the cheese ball just before serving, chill ALL of the ingredients before mixing them together. Just remember to bring the cream cheese to room temperature before mixing.
How to Make a Cheese Ball with Pineapple and Jalapeño-
A cheese ball may be the easiest appetizer you will ever make. Just put it in the mixer and mix it up. Here’s how I do it:
- First, soften the cream cheese. I take the cream cheese out of refrigerator about 30 to 40 minutes before I want to make the cheese ball. It will soften faster if you remove it from the packaging and place it in the mixing bowl. Beat the cream cheese until fluffy before mixing in the other ingredients.
- I toast the pecans while the cheese is softening. It only takes a few minutes to toast the pecans and I always burn the first batch if I put them in the oven, Now I toast them in a dry pan on the stove so I don’t forget about them.
- Next, I finely dice the jalapeños, green onions and pecans. Mincing would be a better word for it. The smaller the pieces of vegetable, the creamier the bite of cheese ball.
- Last, shape the cheese ball into any shape you would like. A ball or a “log” are my go to shapes but, I have made cheese footballs and even a cheese Jack-O-Lantern.
How to Shape a Cheese Ball-
The secret to shaping a cheese ball is plastic wrap.
- Cover your work space with large sheet of plastic wrap. Wax paper will do in a pinch if you are low on plastic wrap however, it is better suited for making a cheese log.
- Scoop the cheese mixture onto the center of the plastic wrap.
- Use the plastic wrap to shape a ball by pulling the corners of the plastic wrap up and gathering them over the cheese mixture. Tighten the plastic wrap so that it looks like a gift wrapped softball or cloth sack tied with a bow. Twist to plastic wrap tightly to form a compact, round ball.
- Remove the plastic wrap. If it is very sticky, chill and ten remove the plastic wrap.
- Cover the ball in diced pecans and pat them slightly so they will adhere to the ball.
- Place Cheese Ball in the center of a serving platter with several small cheese spreaders or butter knives (any dull knife will do).
What do you serve with this Cheese Ball with Pineapple and Jalapeño?
I like to have a variety of “dippers” with a Cheese Ball. Don’t forget your Gluten Free and Keto Diet guests.
- Crackers- Serve several choices
- Vegetable Sticks- celery, carrots, etc…
- Vegetable Rounds- Cucumbers, zucchini, radish, etc…
- Toasted Baguette Slices
- Garlic Toast Points
Or anything else you can think of.
Be sure to have several cheese or butter knives on the tray to discourage dipping straight into the cheese ball.
Can you make a Cheese Ball ahead of time?
Yes! The answer is yes, the is a great appetizer recipe that you can make ahead of time.
Just wrap the cheese ball with NO NUTS in plastic wrap and store in the refrigerator for one to two days.
Can you freeze a Cheese Ball?
Yes! You can freeze a cheese ball with NO NUTS for up to one month.
Remove the cheese ball from the freezer the night before serving and thaw it in the refrigerator.
Cover in nuts about an hour before serving.
If you like like this easy pineapple recipe, you will love these-
Do you have any questions about this recipe? Leave a comment here on this post OR follow me on Everyday Southwest’s Facebook Page and leave a comment there.
Follow me on Pinterest for more delicious recipes.
Cheese Ball with Pineapple and Jalapeno
- 2 (8 ounce) packages cream cheese, softened
- 1 teaspoon Worcestershire sauce
- 1 cup crushed pineapple drained
- ¼ cup finely chopped green onion green parts only
- ½ cup finely diced red bell pepper
- 1 cup cooked ham finely chopped (optional)
- 1 cup chopped pecans
- In a large mixing bowl, beat cream cheese, pineapple, jalapeño, green onions, Worcestershire sauce and ham (if desired)together all until completely blended.
- Turn cream cheese mixture out onto a large piece of plastic wrap. Use plastic wrap to help shape the cheese mixture into a ball or other desired shape. (NOTE: if you would like to make this recipe a day or two ahead of time, wrap the cheese ball in plastic and refrigerate WITHOUT the nuts. Remove from the refrigerator at least one hour before serving and proceed with the steps bellow.
- Transfer cheese ball onto a serving plate.
- Press pecans into the sides of the cheese ball.
- Refrigerate at least one hour prior to serving. (Disregard if you made this ahead of time)
- Serve with crackers or vegetable dippers.