Crunchy Cheese Spread (contributor unknown)

8 oz. can pineapple chunks in juice
16 oz. cream cheese, softened
8 oz. canned water chestnuts, chopped
3 Tbs. chives
1 tsp. seasoned salt
¼ tsp. pepper
1 cup chopped pecans
1 Tbs. chopped fresh parsley

Drain pineapple, reserving 1 Tbs. juice. In bowl, combine everything except parsley. Stir in reserved juice; mix well. Garnish with parsley. Cover and chill. Serve with crackers. (From The San Antonio Herb Society Cookbook)