Step 1

Drain the crushed pineapple.

Step 2

Warm pecans in a dry pan until they become fragrant. Chop and measure out 1 1/2 cups.

Step 3

While the pecans cool, finely dice the onion and the green pepper.

Step 4

In a mixing bowl with the paddle attachment, cream together the cream cheese and the seasoned salt.

Step 5

Scrape down the sides of the bowl and add the drained pineapple, onions, green peppers, and 1 cup of the toasted, cooled pecans.

Step 6

Wrap the cheeseball in plastic wrap, forming a ball.

Step 7

Chill in the refrigerator for 2 hours to firm up.

Step 8

Un wrap the cheeseball and press the pecans onto the outside of the cheeseball.

Step 9

Serve with your favorite crackers.