8 oz. cream cheese, softened
1 (8 oz.) can crushed pineapple, well drained
1 tbsp. Lawry's seasoned salt
1 c. pecans, chopped and divided into half
1 onion, diced
1 bell pepper, diced

Let cream cheese soften to room temperature. Drain pineapple. Beat the cream cheese until it is smooth. Add remaining ingredients, except 1/2 cup pecans; mix well. Shape into a ball. Spread remaining 1/2 cup pecans on wax paper. Roll balls in pecans. Wrap in plastic wrap and chill.