Set your cream cheese out at room temperature for about 30 minutes to soften it. Drain the canned crushed pineapple using a fine mesh strainer to eliminate excess moisture.

In a large mixing bowl, combine the softened cream cheese, well-drained pineapple, shredded sharp cheddar, chopped green onions, garlic powder, salt, and black pepper. Blend until smooth and creamy, about 2-3 minutes.

Transfer the mixture onto a large piece of plastic wrap and shape it into a ball. Wrap it tightly and refrigerate for at least 1 hour.

After chilling, unwrap the cheese ball and roll it in the chopped pecans until completely coated.

Transfer to a serving platter and let it sit for about 5 minutes before serving. Pair with crackers, veggie sticks, or fruit slices.