Ham Pineapple Sandwiches

Ham Pineapple Sandwiches

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"I found a recipe for Pineapple Sandwiches on white bread that was far too sweet. I put some ham on it, and put it on whole grain bread for a slightly healthier alternative that is not nearly so sweet!"
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40 m servings 471 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1199 mg
  • 48%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. In a saucepan, combine the pineapple and sugar. Bring to a boil, then cook over medium heat, stirring constantly, until thickened, 5 to 10 minutes. Remove from the heat and cool. When cool, stir in the walnuts.
  2. In a medium bowl, stir cream cheese to soften, then stir in enough milk to make it easy to spread. Blend in the pineapple mixture. This part can be made the day before if you like.
  3. Spread about 2 tablespoons of the pineapple mixture onto one side of 12 slices of bread. Top each one of these with 5 thin slices of ham. Top with remaining bread slices.


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I love the concept of this sandwich because my family likes ham and pineapple together. As written, the cream cheese pineapple mixture is waaaay too sweet, and I didn't add the full cup of suga...

With these changes: I used lower fat onion and chive cream cheese to make it a little savory, 5 large drops of Louisiana hot sauce and 1.5 tsp Splenda with the cooked pineapple.

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