I felt like the original recipe was a little bit bland, so I've experimented with this recipe over the years and found a few tips to make sure this pineapple cheese ball has a good amount of flavor. Here are my flavor-boosting tips. Umami. The Worcestershire sauce adds a kick of umami. You can also use 1 teaspoon of Lawry's Seasoning Salt or even soy sauce. Don't skimp on the salt. If you use Seasoning salt, you don't need to add extra salt. However, the salt in this recipe actually enhances the sweet flavor of the pineapple and the savoriness of the onions. So make sure that you add enough salt. Well-drained 20-ounce can of crushed pineapple. The original recipe calls for 8 ounces of crushed pineapple. Many people think this means you should buy the 8-ounce can of crushed pineapple, which doesn't give you a lot of pineapple in the end. A 20 ounce can of pineapple gives you about 1 cup of crushed pineapple after it is drained. Using pineapple in syrup will add quite a bit more sweetness to this recipe. Jalapeño peppers. I swap out the green bell pepper in the original recipe for jalapeño or serrano pepper to add extra spiciness.