Begin by thoroughly draining the crushed pineapple in a fine mesh strainer for about 10 minutes.

In a mixing bowl, combine the drained pineapple, softened cream cheese, and powdered sugar. Use a hand mixer on medium speed for 2-3 minutes until smooth.

Using a small cookie scoop or hands, roll the mixture into bite-sized balls, about 1 inch in diameter, and place on a parchment-lined baking sheet.

Roll each ball gently in shredded coconut, followed by rolling in chopped pecans for added crunch.

Place the coated balls in the refrigerator for at least one hour to allow flavors to meld.