Begin by draining the canned pineapple chunks thoroughly, ensuring no excess moisture remains. Pat them dry with a paper towel for optimal texture.

In a mixing bowl, combine the softened cream cheese and powdered sugar using an electric mixer on medium speed. Beat until the mixture is smooth and fluffy, approximately 2-3 minutes.

Gently fold the prepared pineapple chunks into the cream cheese mixture using a spatula, mixing just until evenly coated.

Using a small cookie scoop or your hands, scoop out the mixture and roll it into bite-sized balls, placing each ball on a parchment-lined baking sheet.

Pour shredded coconut into a shallow dish and roll each formed ball in the coconut until completely coated.

Place the coated Pineapple Christmas Balls in the refrigerator for at least one hour to firm up.