Toast the pecans: Preheat your oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake until toasted and fragrant, about 8 to 10 minutes, stirring once halfway through. Let cool, then chop to a medium chop.
Mix the cheese: In a large mixing bowl, beat the softened cream cheese with the garlic powder, kosher salt, and cayenne pepper until smooth and well combined.
Add the veggies: By hand, stir in the crushed pineapple, bell pepper, and green onion.
Incorporate the pecans: Add half of the chopped pecans to the mixture.
Shape the cheese ball: Lay a large sheet of plastic wrap on your counter. Scrape the cheese-pineapple mixture into the center, forming it into a globe-like mound.
Wrap it up: Wrap the edges of the plastic wrap around the cheese mound to seal it. Place in a bowl and refrigerate for at least 1 hour, or overnight.
Prepare for serving: When ready to serve, remove the chilled cheese ball from the refrigerator. Place the remaining chopped pecans on a plate.
Coat the cheese ball: Unwrap and place on the plate with the pecans, coating it well.
Transfer and serve: Carefully transfer to a serving plate. Serve with your choice of crackers or baguette slices.
