I used to know someone who was born in the 1910s and raised in Budapest, who made a filling for blintzes out of jam and ground walnuts.  I now know someone (unrelated to the first person) who was born in the 1920s and raised in Arad speaking Hungarian, who makes a filling for baked goods out of jam and ground walnuts.  So I guess that filling is an Hungarian specialty. What's it called in Hungarian? Google isn't helping, and the Arad person doesn't recall. 
Any canned Apple Pie Filling (such as the Duncan Hines) would provide a similar flavor and texture to the pineapple you want to replace. You might want to mix in some apple juice (or cider) to the apple pie filling to thin out the liquid in order to get the right consistency and volume.   Of course you will want to make sure you aren't simply replacing one allergen with another.  