Step 1:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer.

Step 2:
Drain the crushed pineapple well, making sure to remove as much moisture as possible to avoid a soggy cheese ball. Add the drained pineapple to the cream cheese mixture and stir until evenly distributed.

Step 3:
Next, add 3/4 cup of the chopped pecans (reserve the remaining 1/4 cup for later), green bell pepper, green onions, seasoned salt, and garlic powder (if using). Mix until all ingredients are fully incorporated.

Step 4:
Shape the mixture into a ball using your hands or a spatula. Once shaped, wrap the cheese ball tightly in plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the cheese ball to firm up.

Step 5:
Before serving, roll the cheese ball in the remaining 1/4 cup of chopped pecans until it’s evenly coated. You may also want to press the pecans gently into the cheese ball to ensure they stick well.