In a large bowl, mix together all ingredients, except pecans.

Cover and chill in refrigerator for 15-20 minutes; this makes it easier to shape into a ball. If you plan to serve this as a dip or spread, skip this step.

Place half of the chopped pecans on a sheet of waxed paper; then place the pineapple cheeseball mixture on top. Pull up the sides of the paper to help press the pecans into the mixture. Sprinkle the remaining pecans on top and finish forming into a cheeseball.

This recipe makes one large cheeseball, or you may divide into two smaller balls; or cut recipe in half for one small cheeseball.

To serve as a dip/spread, or if you are running low on pecans, after stirring mixture together (with a little of the reserved pineapple juice) place into a decorative serving dish and sprinkle a few chopped pecans, and maybe some additional diced green pepper, on top. Then, serve as usual with assorted crackers or celery sticks.