In a large mixing bowl, combine the cream cheese, diced pineapple, and dried cranberries, blending until creamy—about 3-5 minutes.

Spoon the cheese mixture onto plastic wrap, shape into a log, and refrigerate for at least 2 hours.

Unwrap the cheese log and roll it in chopped pecans until coated.

Drizzle pepper jelly over the top and sprinkle with chopped chives.

Serve with an assortment of crackers, toasted baguette slices, or vegetable sticks.