Begin by placing the cream cheese in a large mixing bowl. Beat in the Worcestershire sauce, garlic powder, and smoked paprika until the mixture is smooth and fully combined. Once the base is prepared, stir in the crushed pineapple, shredded cheddar cheese, finely diced green bell pepper, and chopped green onions.

Lay a sheet of plastic wrap flat on a clean surface. Scoop the cheese mixture onto the center of the wrap, then fold the corners inward to form a ball shape. Twist the ends of the wrap to seal, then cover the entire ball with a second sheet of plastic wrap.

Transfer the wrapped cheese ball into a medium-sized bowl and refrigerate for at least 2 to 3 hours, allowing it to firm up and set.

Just before serving, arrange the chopped pecans on a large plate. Remove the cheese ball from the refrigerator, and unwrap it carefully. Place the ball onto the pecans and gently press the nuts into the surface, ensuring that the entire cheese ball is coated.

Transfer the finished cheese ball to a serving platter. Serve it with crackers or slices of baguette. For an added touch of color and flavor, garnish with additional green onions or parsley.

This pineapple cheese ball can be stored in an airtight container in the refrigerator for up to five days, making it a convenient make-ahead option for busy hosts.