2 (8 oz.) packs cream cheese, softened
1/4 cup bell pepper, chopped fine
2 Tbl. white onion, chopped fine
1 can crushed pineapple, very well drained
1 Tbl. Tony Chachere's or Lowery's seasoned salt
3/4 cup chopped pecans
Drain pineapple until as much liquid is removed as possible.
Chop bell pepper and onion by hand - do NOT use food processor or chopper as these will make too much liquid.
Mix all ingredients except pecans. Form into 1 large ball or 2 smaller balls.
Wrap with clear plastic wrap and refrigerate for at least 1 to 2 hours or until firm. Remove from plastic wrap carefully and roll in chopped pecans. If too soft, place back into refrigerator until firm enough to handle.
Place in refrigerator until ready to serve.
Note: The longer this is refrigerated before serving, the better it is. The flavors really blend in as it rests.