Drain the crushed pineapple very well, ensuring no excess liquid remains.

In a mixing bowl, add the softened cream cheese, powdered sugar, and vanilla extract. Blend until smooth and creamy.

Fold in the well-drained pineapple, mixing until combined.

Take about a tablespoon of the mixture and roll it into a ball.

Coat each ball in shredded coconut and chopped pecans.

Place the coated balls on a plate and refrigerate them for at least an hour to set.