Gently twist and remove the crown from the pineapple. Slice the crown in half lengthwise, rinse it under cold water, pat it dry, and set it aside for decoration.

Cut the pineapple in half lengthwise, remove the core, and dice into small pieces. Use paper towels to blot and remove as much juice as possible to avoid a soggy cheese ball.

In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to cool. Once cooled, crumble or chop into small pieces.

In a large mixing bowl, combine softened cream cheese, diced pineapple, chopped bacon, shredded cheddar, and garlic powder. Stir until everything is mixed well.

Spoon the mixture onto a sheet of plastic wrap. Shape it into an oval, tapering slightly at one end to resemble a pineapple. Wrap it tightly and refrigerate for at least 2 hours or overnight to firm up.

When ready to serve, unwrap the cheese ball and place it on a platter or serving board. Gently press the reserved pineapple crown into the tapered end. Then, press mini pretzel twists over the surface to mimic the texture of pineapple skin.

Arrange crackers around the cheese ball for dipping and enjoy!