Start by taking your full-fat cream cheese out of the refrigerator to soften at room temperature for about 30 minutes. In the meantime, open the can of crushed pineapple, drain it thoroughly in a fine mesh strainer to remove excess liquid.

In a large mixing bowl, combine the softened cream cheese, drained crushed pineapple, finely chopped green onion, and optional bell pepper if using. Sprinkle in the garlic powder and salt, then use a spatula or hand mixer to blend until creamy, about 2-3 minutes.

Gather the mixture into a rough ball shape. If the mixture is too soft, chill for about 10 minutes to help it hold its shape. Transfer to plastic wrap and mold into a smooth ball.

Wrap the cheese ball tightly in plastic wrap, then refrigerate for at least 2-3 hours.

After chilling, unwrap the cheese ball. Spread the chopped pecans on a plate, and roll the cheese ball in the pecans until evenly coated.

Place the finished Pineapple Cheese Ball onto a serving platter, pairing it with assorted crackers, veggie sticks, or fruits. Let it sit at room temperature for 10 minutes before serving.