Using an electric mixer, whip together the cream cheese, onion and chive cream cheese, crushed pineapple, and garlic salt.
Stir in the green bell pepper, red bell pepper, green onion, pecan pieces and 1/2 cup of shredded cheese by hand.
Shape into 1 large or 2 small balls and roll in the remaining shredded cheddar cheese. [Note: If making 2 smaller cheeseballs extra shredded cheese for rolling may be needed.]
Wrap in plastic wrap, press to shape and refrigerate for at least 8 hours, preferably overnight, until firm.
Serve with crackers, pita chips or vegetables.