1.Combine pineapple, raisins, jam, cinnamon and coconut in a medium bowl.
2.Heat tortillas according to instructions on packet.
3.Divide pineapple mixture evenly between warmed tortillas. Roll tortillas up firmly, folding in sides. Secure with toothpicks.
4.Heat oil in a large frying pan; deep-fry tortilla rolls, in batches, until browned lightly. Drain on absorbent paper. Remove toothpicks.
5.Dust chimichangas with icing sugar. Cut each chimichanga in half; serve with ice-cream or whipped cream.