Hawaiian Cheese Ball
Sweet pineapple, sharp cheddar, and small pieces of pepper and green onion run through this creamy, pecan-coated cheese ball. It makes one large appetizer to share with crackers, and you can shape it a day ahead. Press the pineapple dry before measuring it so the filling stays thick, then chill the ball until it holds its shape. A wedge cut just before serving reveals the colorful center.
Ingredients for Hawaiian Cheese Ball
- 2 packages (8 ounces each) full-fat cream cheese, softened (450g)
- 1/2 cup crushed pineapple, measured after draining and pressing (110g)
- 1 cup shredded sharp cheddar cheese (115g)
- 1/4 cup finely diced red bell pepper, patted dry (40g)
- 2 tablespoons finely chopped green onions (10g)
- 1 cup chopped pecans, divided: 1/4 cup for the filling and 3/4 cup for coating (110g total)
- About 8 ounces sturdy crackers, for serving (225g)
Optional: A small pinch of fine salt, if needed after tasting the filling.
How to Make Hawaiian Cheese Ball
Makes about 12 appetizer servings. Allow 20 minutes to prepare and at least 2 hours to chill, or about 2 hours 20 minutes total.
- Drain the pineapple: Drain it in a fine-mesh strainer, then press it with paper towels or a clean kitchen towel. Measure 1/2 cup after pressing; no juice should pool beneath it. Pat the diced pepper dry.
- Mix the filling: Stir the softened cream cheese in a bowl until workable. Fold in the pineapple, cheddar, pepper, green onions, and 1/4 cup pecans. Mix until the pieces are evenly distributed and no moisture is pooling. Taste and add a pinch of salt only if needed.
- Shape and chill: Spoon the mixture onto plastic wrap. Gather the wrap around it and shape one large, slightly flattened ball. Set it on a plate and refrigerate at 40°F (5°C) or below for at least 2 hours. Check whether it stays rounded when the wrap is loosened; if it slumps, wrap it again and chill longer.
- Coat with pecans: Spread the remaining 3/4 cup pecans on a plate. Unwrap the firm cheese ball and gently press the nuts onto its top and sides, filling bare spots by hand.
- Plate and serve: Place the cheese ball on a platter with crackers around it. Just before serving, cut and remove a front wedge to show the creamy filling. Serve chilled, or let it stand for about 10 minutes if it is too firm to spread easily.
How to Keep the Cheese Ball Firm
Measure the pineapple after pressing, not straight from the can. Extra juice can loosen the filling enough to make the ball slump, and a wet pepper adds more moisture. Keep the pieces small so they distribute evenly and the ball takes a neat cut. Chill until the ball holds its shape before adding the pecans or removing the serving wedge.
Coating and Serving
Press the pecans onto the cheese ball rather than sprinkling them over it; gentle pressure helps them adhere to the sides. Add the coating close to serving for the best crunch. Set out a cheese spreader with the crackers so guests can take a portion.
For a savory alternative, try the caramelized onion cheese ball with walnuts.
Make-Ahead and Storage
Shape and wrap the cheese ball up to a day ahead. Keep it refrigerated, then add the pecans close to serving. Cover leftovers promptly and refrigerate at 40°F or below; as a conservative guideline, use within 3 to 4 days. Do not leave the cheese ball at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F (30°C).
Freezing is not recommended for this version. Thawing may change the creamy texture and release moisture from the pineapple and pepper.
Nutrition
Approximate nutrition per appetizer serving, based on 12 servings and including crackers: 320 calories, 7g protein, 25g fat, and 18g carbohydrates. Per 100g: approximately 360 calories, 8g protein, 28g fat, and 20g carbohydrates. Values will vary with the cream cheese and crackers used.
Equipment
- Fine-mesh strainer
- Mixing bowl
- Paper towels or clean kitchen towel
- Plastic wrap
- Plate
- Serving platter
Ingredients
For the Cheese Ball
- 2 packages (8 ounces each) full-fat cream cheese, softened (450 g)
- 1/2 cup crushed pineapple, drained and pressed (110 g)
- 1 cup shredded sharp cheddar cheese (115 g)
- 1/4 cup finely diced red bell pepper, patted dry (40 g)
- 2 tablespoons finely chopped green onions (10 g)
- 1/4 cup chopped pecans, for the filling
- Small pinch of fine salt, optional
For Coating and Serving
- 3/4 cup chopped pecans, for coating
- About 8 ounces sturdy crackers (225 g)
Instructions
- Drain the pineapple in a fine-mesh strainer, then press it with paper towels or a clean kitchen towel. Measure 1/2 cup after pressing, and pat the diced pepper dry.
- Stir the softened cream cheese in a bowl until workable. Fold in the pineapple, cheddar, pepper, green onions, and 1/4 cup pecans until evenly combined. Taste and add a pinch of salt if needed.
- Spoon the mixture onto plastic wrap, gather the wrap around it, and shape it into one large, slightly flattened ball. Set it on a plate and refrigerate at 40°F (5°C) or below for at least 2 hours.
- Check that the cheese ball holds its shape when the wrap is loosened. If it slumps, wrap it again and chill longer.
- Spread the remaining 3/4 cup pecans on a plate. Unwrap the firm cheese ball and gently press the pecans onto the top and sides.
- Place the cheese ball on a platter with crackers. Just before serving, cut and remove a front wedge to show the filling. Serve chilled, or let it stand for about 10 minutes if it is too firm to spread.
Tips
- Measure the pineapple after draining and pressing it to keep excess juice from loosening the filling.
- Pat the diced pepper dry before mixing it in.
- Keep the pepper and green onion pieces small so they distribute evenly and the cheese ball cuts neatly.
- Chill until the cheese ball holds its shape before coating it or cutting the serving wedge.
- Press the pecans gently onto the sides, and add the coating close to serving for the best crunch.