Trim the top off your pineapple and cut it in half lengthwise. Hang on to the nicest looking half and discard the other one.
Chop about a cup of the pineapple flesh (you'll need about a quarter of a large one) and then squeeze out as much juice as you can from it; reserve.
In a medium bowl, combine the cream cheese, sour cream, lime juice, mustard, white pepper, cayenne pepper and mix with an electric mixture on medium speed until smooth and creamy in texture, about 2-3 minutes.
Add the reserved chopped pineapple, bell pepper, celery, pecans and parsley and stir with a rubber spatula until well combined.
Turn this mixture onto a serving plate, (be sure to choose one that's big enough to accomodate the pineapple top as well) and shape the spread into a barrel.
Cover with perfect pecan halves, starting at the bottom and working your way to the top, sligthly overlapping each new row and keeping the pecans nice and tight as you go.
Place the pineapple top at top to finish the effect; refrigerate until ready to serve, ideally a couple of hours, to allow for flavors to develop.