Place crushed pineapple in a fine-mesh sieve and press firmly with the back of a spoon to extract as much liquid as possible. Let drain for 5 minutes, then transfer to paper towels and squeeze gently. Excess moisture will make the cheese ball soggy and prevent it from holding its shape.

In a mixing bowl, beat softened cream cheese with a rubber spatula until completely smooth and no lumps remain. Add the drained pineapple, shredded cheddar, minced bell pepper, green onion, garlic powder, salt, and black pepper. Fold together until evenly distributed. The mixture will be thick and slightly sticky.

Scrape the mixture onto a sheet of plastic wrap. Gather the plastic around the mixture and use your hands to shape it into a firm ball about 4 inches in diameter, pressing out any air pockets. Twist the plastic wrap tightly at the top to seal. Refrigerate for at least 2 hours until completely firm.

Spread chopped pecans on a small plate. Unwrap the chilled cheese ball and roll it in the pecans, pressing gently so they adhere to all sides. Pat any bare spots with additional nuts. Transfer to a serving plate and let sit at room temperature for 15 minutes before serving for the best texture.