1. Soften the cream cheese at room temperature for easy mixing.
2. Drain the crushed pineapple thoroughly to remove excess moisture.
3. Cook the bacon until crispy, then chop it into small pieces.
4. Chop the chives finely for a mild onion flavor.
5. In a large mixing bowl, combine the softened cream cheese, drained pineapple, chopped bacon, chives, and shredded cheddar cheese.
6. Add Worcestershire sauce, garlic powder, salt, and pepper to the mixture for seasoning.
7. Use a hand mixer or wooden spoon to blend all the ingredients until well combined.
8. Shape the mixture into a log form using your hands or plastic wrap.
9. Chop pecans and fresh parsley for the coating.
10. Roll the cheese log in the chopped pecans and parsley until fully coated.
11. Wrap the cheese log in plastic wrap and refrigerate for at least 1-2 hours to firm up.
12. Before serving, unwrap and place the cheese log on a serving platter.
13. Serve with crackers or sliced baguette for dipping.
14. Store leftovers in an airtight container in the refrigerator for up to 5 days.
15. To freeze, wrap the cheese log tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
16. Let the cheese log thaw in the refrigerator before serving if frozen.