In a medium mixing bowl, beat cream cheese until fluffy, about 2-3 minutes.
Add sugar, egg yoke, vanilla, pineapple juice and beat for an additional 2 minutes.
Unroll crescent rolls and separate into precut triangles.
Place triangles on an ungreased baking sheet so that the wider end of the crescent is in the center forming the circle with about a 5 inch opening in the center and the smaller tip of the crescent is on the outside.
*When forming the circle, the wider ends of the crescents will overlap each other.
Spread cream cheese mixture over the wide part of the crescents.
Add pineapple on top of cream cheese mixture.
Fold the small tip of the crescent over and tuck under the wider part to secure forming the ring.
Bake for approximately 20 minutes. Remove from oven, let cool for about 10-15 minutes.
Using a one cup measuring cup, pour powdered sugar and pineapple juice together and stir until combined. Stir in crushed pineapple.
Drizzle glaze over pastry ring and cut into desired portions. Enjoy!
I only used about 1/2 of the fresh pineapple.