Reviewed: Aug. 16, 2009

I used this recipe for a "girls nite" at my church, and it went over well. I'll note that keeping the pineapple-cream cheese mixture away from the edges kept the filling from leaking out as I rolled them. I secured the wraps with toothpicks, then cut between them to make slices without having them get too goopy. Chilling them helps them hold together better. I wouldn't hesitate to make them again. Would be great for a shower or luncheon.

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COOKIEROOKIE

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Reviewed: May 24, 2009

Good, easy recipe! I agree that you can just use regular cream cheese, no need to use pineapple cream cheese. Make sure to drain the pineapple well so the roll-ups don't get soggy. Overall a nice change of pace from the "normal" roll-ups you find at parties!

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Leah

Cooking Level: Intermediate

Home Town: Portage, Michigan, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Feb. 9, 2009

Most people loved these - a couple of people thought the taste was odd, but I really liked them. I let the pineapple drain for about 15 minutes as well and they weren't too liquidy at all. I thought they were a nice different alternative to the regular salsa rollups I usually make. Thanks!!

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LAURAMA1230

Cooking Level: Intermediate

Home Town: Westford, Massachusetts, USA

Living In: Stafford Springs, Connecticut, USA

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Reviewed: Nov. 28, 2008

This was very good, but I did make a few changes. I used regular cream cheese, and pineapple in heavy syrup, not juice. After reading some of the reviews that the juice makes it too thin. I let the pineapple sit in a strainer for about 5 minutes, then mixed with the cream cheese. It wasn't even slightly runny. It was perfect! Next time i will maybe try to sprinkle a little brown sugar on top of the ham.

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Michelle

Cooking Level: Intermediate

Home Town: Tallmadge, Ohio, USA

Living In: Stow, Ohio, USA

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Reviewed: Jun. 22, 2008

These went over well at the tropical-themed party I brought them to. I made them according to the recipe, except I added a dash of nutmeg and red pepper to the cream cheese mixture. I give only four stars because the pineapple made the roles a bit hard to work with, and the finished product didn't hold a round shape very well.

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Cocinera

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2008

These are delicious. There is no need to look for special cream cheese, I use an 8 oz block of regular cream cheese at room temperature so it will mix well with the pineapple. After you roll up the tortillas, refrigerate for an hour or two. This sets up firmer so your pinwheels won't get mushy and are easy to slice.

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Kaye Lynn

Cooking Level: Expert

Home Town: Mallard, Iowa, USA

Living In: Emmetsburg, Iowa, USA

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Reviewed: Jun. 5, 2008

I have to say that I really liked these! I did use regular cream cheese and just put the pineapple on top of it, didnt mix it in. I think using pineapple cream cheese would be too much. And make sure you really drain your pineapple. Very yummy!

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Jan. 8, 2008

Yum! I actually found the pineapple cream cheese, however, I spread that on the tortillas, and placed the crushed pineapple on top of that rather than mixing the two in a spread. To combat the fear of soggy tortillas, I drained the pineapple in a collander, then spread it out on paper towels and gently blotted everything to soak up more juice. To really hold everything together, I made them a day ahead and refridgerated overnight. They were still bland though, but not bad. Thanks.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 2, 2007

I coulnd't find the whipped pineapple cream cheese, so I used regular cream cheese. I drained the pineapple as much as I could. I put them in the refrigerator for 5 hours before I cut them up. However, the pinwheels did turn out quite mushy - maybe next time I will use Lebanese bread instead of the tortila. The kids really enjoyed them though. I will make them again.

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Nikooy

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: Oct. 27, 2007

The whipped pineapple cream cheese was not available at our local grocery. I substituted regular whipped cream cheese mixed with the well-drained crushed pineapple. I used Virginia ham and refrigerated the tortilla rolls overnight before slicing them. I took them to BUNCO night where they were a big hit.

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Oct. 13, 2007

These were so good! I made sure I drained the pineapple well before mixing it into the cream cheese and being careful not to overstuffand I let them in the refrigerator for several hours rolled in plastic wrap. I didn't set them out until the last minute so the cream cheese wouldn't warm up and only put out half of the recipe at a time because of the warm weather. They were not mushy at all. Using regular cream cheese instead of whipped might help if you are worried about them being too soft.

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