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Bacon and Pineapple Cheese Ball Recipe

My Bacon and Pineap­ple Cheese Ball is an easy to make appe­tiz­er and absolute­ly scrump­tious! It will be the deli­cious show­stop­ping cen­ter­piece of your next girl’s night, tail­gat­ing par­ty, hol­i­day buf­fet or fam­i­ly gathering.

Bacon Pineapple cheeseball on a wooden cutting board with an assortment of crackers and fresh red grapes. Cheeseball is molded into the shape of a pumpkin.
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A Bacon and Pineap­ple Cheese Ball is soft and creamy and stud­ded with sweet pops of pineap­ple that bal­ance the smoky salty bacon and savory Ched­dar cheese. There’s even an added burst of tangy sweet­ness from bar­be­cue sauce.

This easy Bacon and Pineap­ple Cheese Ball Recipe is quick to make and comes togeth­er in 5 to 7 minutes. 

It’s per­fect to make ahead and will keep in the fridge up to 4 days. So, you can make a Bacon and Pineap­ple Cheese Ball days before your par­ty and have one more thing crossed off your list.

My Pineap­ple Bacon Cheese Ball is an explo­sion of palate pleas­ing tex­tures, too. It’s creamy and crunchy all at the same time!

Bacon Pineapple cheeseball on a wooden cutting board with an assortment of crackers and fresh red grapes. Cheeseball is molded into the shape of a pumpkin.

A Pineap­ple and Bacon Cheese Ball perks up any snack tray, buf­fet table or char­cu­terie board. It can be served as a plain cheese ball or dec­o­rat­ed to suit the occa­sion. (I’ve done it as a pump­kin, for this post.) 

I have even stuffed the bacon and pineap­ple cheese ball mix­ture into into stalks of cel­ery and cher­ry toma­toes. It’s an easy, ver­sa­tile and deli­cious appetizer.

You’re going to love this fla­vor-packed and easy cheese ball recipe!

Bacon and Pineapple Cheese Ball on a Wooden Cutting Board with an assortment of crackers and red grapes

The Ingredients

  • Extra Sharp Ched­dar Cheese
  • Bacon
  • Cream Cheese
  • Crushed Pineap­ple, very well drained
  • Fresh Pars­ley
  • Red Onion
  • Bar­be­cue Sauce
Bacon and Pineapple Cheese Ball Ingredients in a clear glass bowl: cream cheese, crushed pineeapple, bacon, parsely, red onion, Extra Sharp Cheddar and Barbecue Sauce

How to Make a Pineapple Cheese Ball with Bacon

It’s easy to whip up this Pineap­ple Cheese Ball with Bacon. You’ll only need 5 min­utes to grate cheese and stir every­thing togeth­er once the bacon is cooked. 

Then shape the Bacon and Pineap­ple Cheese Ball into a rough ball in the cen­ter of a piece of plas­tic wrap. Seal it tight and refrig­er­ate for about an hour before try­ing to dec­o­rate it.

The Simple Steps

  1. Drain the pineap­ple. Do this first so that it can be drain­ing while you work on the oth­er ingre­di­ents. I drained the entire 15 oz. can and then mea­sured it. I even pushed some liq­uid out with the back of a spoon. Then I mea­sured the pineap­ple AFTER it was drained. 
  1. Cook the bacon until very crisp. Start crisp because it will soft­en slight­ly once it sits in the cheese ball. Drain it well and mince into very small pieces. 
  2. Grate the Ched­dar cheese. I used the fine grate side on my box grater. It seems eas­i­er to incor­po­rate into the oth­er Bacon and Pineap­ple Cheese Ball ingre­di­ents when the cheese is smaller.
  3. Mince up the onion. Again, keep the pieces small, like the bacon. You want this cheese ball to be spreadable.
  4. Once all the grat­ing and minc­ing are done, toss the soft­ened cream cheese, bacon pieces, onion, pineap­ple, Ched­dar and bar­be­cue sauce into a mix­ing bowl. 
  5. Use a wood­en spoon to com­bine every­thing and be sure it’s all even­ly distributed.
  1. Place the Bacon and Pineap­ple Cheese Ball mix­ture into the cen­ter of a sheet of plas­tic wrap. Pull up each cor­ner and seal the cheese ball tight­ly. Make sure it’s ful­ly covered.
  2. Refrig­er­ate your Pineap­ple Cheese Ball with Bacon for at least one hour before try­ing to dec­o­rate it. That gives the soft­ened cream cheese a chance to set up a bit and it will be eas­i­er to handle.
  3. You can also serve the cheese ball, as is, with­out dec­o­rat­ing it any fur­ther. Just chill it until you’re ready to serve it.
  4. Your Pineap­ple and Bacon Cheese Ball will keep up to 4 days in the refrigerator.
Bacon Pineapple cheeseball on a wooden cutting board with an assortment of crackers and fresh red grapes. Cheeseball is molded into the shape of a pumpkin.  A dab of cheese ball is shown on the end of a cheese spreader.

How to Decorate a Cheese
Ball to Look Like a Pumpkin

A Bacon and Pineap­ple Cheese Ball is col­or­ful and invit­ing on a cheese­board, just as it is. But, it’s def­i­nite­ly fun to dec­o­rate it, (or any oth­er cheese ball), for the sea­son or the theme of your party.

If you decide you WOULD like to dec­o­rate your cheese ball to look like a pump­kin, fol­low these sim­ple steps. You’ll need: 1 1/2 cups of fine­ly grat­ed Ched­dar cheese and the stem of a bell pepper.

Bacon Pineapple cheeseball on a wooden cutting board with an assortment of crackers and fresh red grapes. Cheeseball is molded into the shape of a pumpkin.

Here’s how I dec­o­rat­ed my “pump­kin” cheese ball.

Decorating Steps

  1. I grat­ed 1 1/2 cups more Sharp Ched­dar cheese (with the fine side of the grater) and rolled the chilled cheese ball in the cheese. I kept rolling until the entire Bacon and Pineap­ple Cheese Ball was cov­ered in Ched­dar cheese and looked like a bright orange ball.
  2. Next, I set it on the counter and flat­tened it slight­ly to give it more of the short and wide appear­ance of a pump­kin. And then, using my thumb, I pressed a dim­ple into the cen­ter of the top of the Bacon and Pineap­ple Cheese Ball.
  1. Then I used the han­dle of a but­ter knife to PRESS inden­ta­tions into the top and sides of the Pineap­ple and Bacon Cheese Ball, to rep­re­sent the inden­ta­tions on the side of a pump­kin. The only tip I need to give you here is to press rather than drag the knife han­dle. Press­ing makes the inden­ta­tion beau­ti­ful­ly, but drag­ging pulls the cheese away from the out­side of the pineap­ple cheese ball.
  2. Once you have cre­at­ed your pump­kin inden­ta­tions, trim the stem away from a bell pep­per and press it into the dim­ple made in the top of the Bacon and Pineap­ple Cheese Ball.
  3. Voila! A cheese ball dec­o­rat­ed as a pumpkin.

There are lots of oth­er sim­ple and pret­ty options for cheese ball dec­o­ra­tions, too. Sim­ply rolling it in chopped almonds, wal­nuts or pecans is an attrac­tive pre­sen­ta­tion and adds addi­tion­al tex­ture to your Bacon and Pineap­ple Cheese Ball.

You can also roll it into a cone shape to form a Christ­mas Tree and then roll the whole thing in chopped pars­ley. Dec­o­rate with tiny pieces of minced red and yel­low bell pep­per. You can even cut a yel­low bell pep­per star for the top.

The final option that comes to mind this morn­ing, is to use whole almonds, still in their brown skins, to make a pine cone shaped Pineap­ple Bacon Cheese Ball. I haven’t tried that one, yet, but I’ve seen pic­tures. If I do one, I’ll post it for you.

Bacon Pineapple cheeseball on a wooden cutting board with an assortment of crackers and fresh red grapes. Cheeseball is molded into the shape of a pumpkin.

Party! Eat Cheese!

I hope you get a chance to make this easy and deli­cious Bacon and Pineap­ple Cheese Ball recipe for your next gath­er­ing. If you do get a chance to try the recipe and enjoy the results, please con­sid­er com­ing back to let me know. 

Just leave a com­ment at the bot­tom of the page with your 5 star rat­ing. 5 star rat­ings make it eas­i­er for oth­ers to find our recipe in a Google search. 

Thanks so much! You’re a rock star! Go forth and make cheese balls!

The Recipe

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Bacon Pineapple cheeseball on a wooden cutting board with an assortment of crackers and fresh red grapes. Cheeseball is molded into the shape of a pumpkin.

Pineapple Cheese Ball with Bacon


  • Author: Glen­da Embree
  • Total Time: 1 hour
  • Yield: 12 -15 serv­ings 1x

Description

My Bacon and Pineap­ple Cheese Ball is an easy to make appe­tiz­er and absolute­ly scrump­tious! It will be the deli­cious show­stop­ping cen­ter­piece of your next girl’s night, tail­gat­ing par­ty, hol­i­day buf­fet or fam­i­ly gathering.


Ingredients

Units Scale
  • 2 cups Extra Sharp Ched­dar Cheese, grat­ed fresh (I grat­ed on the fine size of my box grater, not the large.)
  • 6 strips Bacon, thick cut, (cooked crisp, drained and fine­ly chopped)
  • 1 (8 oz. pkg.) Cream Cheese, softened
  • 1 cup Crushed Pineap­ple, very well drained
  • 1/4 cup Fresh Pars­ley, minced
  • 3 Table­spoons Red Onion, minced
  • 2 Table­spoons bar­be­cue sauce

Instructions

  1. Com­bine all ingre­di­ents in a mix­ing bowl.
  2. Be sure to con­tin­ue mix­ing until all ingre­di­ents are thor­ough­ly com­bined and even­ly distributed.
  3. Shape into a ball and wrap in plas­tic wrap.
  4. Refrig­er­ate until ready to serve.
  5. Serve with crack­ers, melt it on bruschet­ta or use it to fill cel­ery or cher­ry tomatoes.

 

Notes

How to Decorate a Cheese Ball Like a Pumpkin

  1. I grat­ed 1 1/2 cups more Sharp Ched­dar cheese (with the fine side of the grater) and rolled the chilled cheese ball in the cheese. I kept rolling until the entire Bacon and Pineap­ple Cheese Ball was cov­ered in Ched­dar cheese and looked like a bright orange ball.
  2. Next, I set it on the counter and flat­tened it slight­ly to give it more of the short and wide appear­ance of a pump­kin. And then, using my thumb, I pressed a dim­ple into the cen­ter of the top of the Bacon and Pineap­ple Cheese Ball.
  1. Then I used the han­dle of a but­ter knife to PRESS inden­ta­tions into the top and sides of the Pineap­ple and Bacon Cheese Ball, to rep­re­sent the inden­ta­tions on the side of a pump­kin. The only tip I need to give you here is to press rather than drag the knife han­dle. Press­ing makes the inden­ta­tion beau­ti­ful­ly, but drag­ging pulls the cheese away from the out­side of the pineap­ple cheese ball.
  2. Once you have cre­at­ed your pump­kin inden­ta­tions, trim the stem away from a bell pep­per and press it into the dim­ple made in the top of the Bacon and Pineap­ple Cheese Ball.
  3. Voila! A cheese ball dec­o­rat­ed as a pumpkin.
  1. I grat­ed 1 1/2 cups more Sharp Ched­dar cheese (with the fine side of the grater) and rolled the chilled cheese ball in the cheese. I kept rolling until the entire Bacon and Pineap­ple Cheese Ball was cov­ered in Ched­dar cheese and looked like a bright orange ball.
  2. Next, I set it on the counter and flat­tened it slight­ly to give it more of the short and wide appear­ance of a pump­kin. And then, using my thumb, I pressed a dim­ple into the cen­ter of the top of the Bacon and Pineap­ple Cheese Ball.
  3. Then I used the han­dle of a but­ter knife to PRESS inden­ta­tions into the top and sides of the Pineap­ple and Bacon Cheese Ball, to rep­re­sent the inden­ta­tions on the side of a pump­kin. The only tip I need to give you here is to press rather than drag the knife han­dle. Press­ing makes the inden­ta­tion beau­ti­ful­ly, but drag­ging pulls the cheese away from the out­side of the pineap­ple cheese ball.
  4. Once you have cre­at­ed your pump­kin inden­ta­tions, trim the stem away from a bell pep­per and press it into the dim­ple made in the top of the Bacon and Pineap­ple Cheese Ball.
  5. Voila! A cheese ball dec­o­rat­ed as a pumpkin.
  1. grat­ed 1 1/2 cups more Sharp Ched­dar cheese (with the fine side of the grater) and rolled the chilled cheese ball in the cheese. I kept rolling until the entire Bacon and Pineap­ple Cheese Ball was cov­ered in Ched­dar cheese and looked like a bright orange ball.
  2. Next, I set it on the counter and flat­tened it slight­ly to give it more of the short and wide appear­ance of a pump­kin. And then, using my thumb, I pressed a dim­ple into the cen­ter of the top of the Bacon and Pineap­ple Cheese Ball.
  1. Then I used the han­dle of a but­ter knife to PRESS inden­ta­tions into the top and sides of the Pineap­ple and Bacon Cheese Ball, to rep­re­sent the inden­ta­tions on the side of a pump­kin. The only tip I need to give you here is to press rather than drag the knife han­dle. Press­ing makes the inden­ta­tion beau­ti­ful­ly, but drag­ging pulls the cheese away from the out­side of the pineap­ple cheese ball.
  2. Once you have cre­at­ed your pump­kin inden­ta­tions, trim the stem away from a bell pep­per and press it into the dim­ple made in the top of the Bacon and Pineap­ple Cheese Ball.
  3. Voila! A cheese ball dec­o­rat­ed as a pumpkin.
  • Prep Time: 7 min
  • Cat­e­go­ry: Appe­tiz­er
  • Method: Cold Prep
  • Cui­sine: Amer­i­can

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