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Drain the pineapple in a fine mesh strainer. Press down with the back of a fork or spoon to get all the juice out. Don’t skip this, you want it to be very well drained. Feel free to save the juice for another purpose.
Mix the cream cheese, bell pepper, green onion, salt, and paprika in a medium mixing bowl. Add the pineapple and 1 cup of pecans; stir to combine.
Cut a large piece of plastic wrap and lay it flat on your working surface. Transfer the cheese mixture to the center and wrap it up like a ball. Chill in the refrigerator for 4 hours or overnight.
Before serving, arrange the nuts in a shallow dish like a pie plate. Unwrap the cheese ball and put it in the center of the nuts. Hold it as you rotate all the sides and press it gently into the chopped nuts. Continue until the whole surface is coated.
Transfer to a serving plate and arrange with crackers, crostini, or sliced baguette around the ball.