• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexican Food Journal logo
  • Recipe Index
    • Salsas & Sauces
    • Tacos
    • Enchiladas and Enmoladas
    • Soups
    • Desserts
    • Fish & Seafood
    • Chicken
    • Beverages
    • Pork
    • Beef
    • Tamales
    • Salads
    • Eggs
  • About
  • Contact
  • Join Community
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Salsas
  • Tacos
  • Enchiladas
  • Beef
  • Pork
  • Chicken
  • Eggs
  • Seafood
  • Soups
  • Drinks
  • Chiles
×
You are here: Home / Desserts / Pineapple Empanadas

Pineapple Empanadas

Lori Alcalá, This blog generates income via ads and affiliate links which earn us a small commission.

Mexican Style Pineapple Empanadas

Empanadas are one of my favorite versatile Mexican snacks. In Mexico, you’ll find them stuffed with ground beef, potato, cheese, fruit and everything in between! In this article, we’re going to teach you how to make pineapple empanadas or empanadas de piña. These pockets of delight are perfect for breakfast, an afternoon coffee break, or an on-the-go snack.

Empanadas de Piña

Pineapple Empanadas

These sweet empanadas are so tempting. Just look at that filling!

What to Expect from This Recipe

The crispy crust of these dessert empanadas balances out the syrupy sweet filling. Together, they create a delectable pastry you’ll want to serve again and again. First, you’ll make the dough, then the mix up the filling, assemble the empanadas and bake. 30 minutes out of the oven and you’ll have a fresh, warm dessert ready to eat!

How the Recipe Is Structured

This pineapple empanadas recipe is broken down into the following sections:

  • Making the Dough
  • Preparing the Filling
  • Cutting the Dough
  • Assembling and Baking
  • Serving and Savoring

This combination of crispy pastry and gooey filling is like no other!

Mexican Style Pineapple Empanadas

Meet the Chef

This recipe comes to us from Chef Roxana Prieto, originally from Guadajalara in the state of Jalisco, Mexico. She started out making desserts for family and friends, perfected her techniques in luxury hotels like the Four Seasons Punta Mita, earned her degree in gastronomy from the Universidad del Valle de Mexico, and now creates delectable desserts and pastries at Naakary restaurant in San Miguel de Allende, Guanajuato, Mexico.

Chef Roxanna Prieto

Learn How to Make Pineapple Empanadas

Ingredients

For the Dough

  • 2 cups flour
  • 1 cup vegetable lard
  • 4 tsps sugar
  • ½ cup cold water
  • Pinch of salt

For the Filling

  • 1 lb. pineapple
  • ½ cup sugar
  • ¼ cup flour
  • ½ tablespoon cinnamon
  • Pinch of nutmeg

Pineapple Empanadas Ingredients

Instructions

Make the Dough

Combine the Ingredients

First, you’ll combine the dry ingredients. Pour the flour into a medium mixing bowl and add the salt to the flour.

Add salt to flour

Next, add in the sugar.

Add Sugar to Flour

Finally, add the vegetable lard in chunks to the bowl with the dry ingredients.

Vegetable Lard for Empanada Dough

Mix the Dough

Using your fingers, combine the vegetable lard with the dry ingredients.

Mixing Dough

Add one third of the water to the dough. In the next steps you’ll alternate adding water and mixing until you’ve used up all the water.

Pouring Water into Dough

Work the water into the dough with your hands.

Mixing Water and Dough

Add another third of the water to the dough.

Adding Water to Dough Mixture

Work the second portion of water into the dough using your hands. You can see that the dough is now starting to come together.

Making Empanada Dough

Add the last of the water to your dough.

Mixing Up Dough

Work the last of the water into your dough. Coming together nicely! If the dough is too sticky, add flour little by little until it no longer sticks to your fingers when mixing.

Pineapple Empanada Dough

Once the dough is no longer sticky, turn it out onto a floured surface.

Turning Out Empanada Dough

Shape the Dough

Begin to shape the empanada dough into a ball.

Kneading Empanada Dough

Gently roll as you’re shaping.

Rolling Empanada Dough

Once you have a nice ball of dough like you see below, let it rest while you prepare the filling. But before you move on, preheat your oven to 356 degrees.

Ball of Empanada Dough

Prepare the Filling

Peel and Cut the Pineapple

It’s time to prepare the filling. First, assemble your tools and ingredients. Get your cutting board, pineapple and a sharp knife ready.

Pineapple on Cutting Board

Carefully cut the peel from the pineapple.

Peeling Pineapple

Cut off the pineapple core.

Coring Pineapple

Cut the pineapple into thin strips.

Cutting Pineapple into Strips

Then dice.

Dicing Pineapple

Add the diced pineapple to a medium-sized bowl.

Diced Pineapple in Bowl

Mix In Dry Ingredients

Sprinkle the flour on top of the diced pineapple.

Sprinkling Flour on Pineapple

Next, add in the sugar.

Pouring Sugar on Diced Pineapple

Sprinkle in the cinnamon.

Sprinkling Cinnamon on Pineapple Filling

Then the nutmeg.

Adding Nutmeg to Pineapple Filling

Stir to combine all ingredients.

Stirring Pineapple Empanada Filling

Keep stirring until all of the dry ingredients have been incorporated. Then set aside.

Making Pineapple Empanada Filling

Cut the Dough

Roll the Dough

Now we’ll shape our empanadas. First, flour your cutting board or work surface.

Flour on Cutting Board

Next, place your reserved ball of dough on the cutting board.

Ball of Dough on Cutting Board

Using a rolling pin, begin to roll out your dough.

Rolling Out Dough

Keep rolling out into a rectangular shape, taking care not to roll too thinly or the dough will break.

Rolling Pineapple Empanada Dough

When ready, your dough should be about the thickness you see in the photo below.

Empanada Dough

Cut Out Your Circles
You’re now ready to cut your dough.

Empanada Dough Ready for Cutting

Using a 2 ½” to 3” round cookie cutter, cut rounds from the dough.

Cutting Empanada Rounds

Remove the excess dough from the empanada rounds.

Empanada Dough Rounds

Assemble and Bake

Fill the Empanadas

Let’s assemble our empanadas. Add a tablespoon of filling to the center of each round.

Assembling Pineapple Empanadas

The dough should yield about 10 empanadas.

Filled Pineapple Empanadas

Fold and Seal

Now you’re ready to fold. Gently pick up a filled round and fold in half.

Folding Pineapple Empanadas

Next, begin pinching the edges to seal.

Pinching Edges of Empanadas

Continue pinching the edges until the empanada is completely sealed.

Sealing Pineapple Empanadas

Your empanadas should all be formed into a half-moon shape as you see below. Almost ready to bake!

Empanadas Ready to Bake

Dust with Sugar

Now we’ll add the final touch. Dust your empanadas with sugar.

Dust Empanadas with Sugar

Place the empanadas onto a cookie sheet lined with a silicone mat or sprayed with non-stick spray and bake in your preheated oven for 30-35 minutes, or until the crust has turned golden brown.

Pineapple Empanadas on Cookie Sheet

Serve and Savor

Once your empanadas have cooled, transfer them to a serving tray. Serve with your favorite coffee or hot beverage. Sooo sweet!

Authentic Mexican Pineapple Empanadas

Traditional Mexican Pineapple Empanadas
Print Pin
5 from 1 vote

Pineapple Empanadas Recipe

These dessert empanadas feature a gooey pineapple filling with a crispy outer crust for the perfect sweet Mexican treat.
Course Dessert
Cuisine Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Servings 10
Calories 352kcal
Author Lori Alcalá

Equipment

  • Mixing Bowls
  • Cutting board
  • Kitchen knife
  • Kitchen spoon
  • Cookie Sheet
  • Round Cookie Cutters (2 ½" to 3")
  • Silicon Mat Optional

Ingredients

For the Dough

  • 2 cups Flour
  • 1 cup Vegetable Lard
  • 4 teaspoon Sugar
  • ½ cup Cold water
  • Pinch of salt

For the Filling

  • 1 lb. Pineapple
  • ½ cup Sugar
  • ¼ cup Flour
  • ½ tablespoon Cinnamon
  • Pinch of nutmeg

Instructions

Make the Dough

  • Combine the flour, sugar and salt in a mixing bowl.
  • Then add the vegetable lard.
  • Using your fingers, mix in the lard with the dry ingredients.
  • Add a third of the water to the mixture and mix to incorporate.
  • Repeat this process of adding water and mixing two more times, adding a third of the water each time until all of the water has been used.
  • If the dough is too sticky, add flour little by little until it reaches the desired consistency.
  • Once the dough is no longer sticky, turn it out onto a floured surface and let rest while you prepare the filling.
  • Preheat your oven to 356 degrees.

Prepare the Filling

  • Peel and core the pineapple.
  • Cut into thin strips and dice.
  • Sprinkle in the flour, sugar, cinnamon and nutmeg, and mix until incorporated.
  • Set aside as you cut the dough.

Cut the Dough

  • Roll out your ball of dough onto a floured surface.
  • Roll into a rectangular shape, taking care not to roll too thinly or the dough will break.
  • Using a 2 ½” to 3” round cookie cutter, cut about 10 rounds from the dough.
  • Remove the excess dough around the circles.

Assemble and Bake

  • Add a tablespoon of filling to the center of each round.
  • Gently pick up a filled round and fold in half.
  • Next, pinch the edges until the empanada is completely sealed.
  • Repeat until you’ve sealed all your empanadas.
  • Dust with sugar, place on a cookie sheet lined with a silicone mat or sprayed with non-stick spray, and bake for 30-35 minutes in your preheated oven until the crust turns golden brown.

Serve and Eat

  • Once your empanadas are ready, let them cool.
  • Transfer to a serving plate and serve with your favorite coffee or hot beverage
  • Enjoy!

Nutrition

Calories: 352kcal | Carbohydrates: 39g | Protein: 3g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 3g | Sodium: 2mg | Potassium: 81mg | Fiber: 2g | Sugar: 16g | Vitamin A: 27IU | Vitamin C: 22mg | Calcium: 14mg | Iron: 1mg

More Authentic Mexican Desserts from the Blog

  • Mexican Buñuelos
  • Arroz con Leche
  • Traditional Mexican Flan
  • Tres Leches Cake

More Desserts

  • Buñuelos
  • Traditional Mexican Flan Napolitano
  • Tres Leches Cake
  • Pan de Muerto

Reader Interactions

Comments

  1. Edward B Armour says

    February 24, 2022 at 9:53 am

    Did I miss the oven temperature?

    Reply
    • PK says

      February 24, 2022 at 11:45 am

      356 degrees

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

D. Cullen Profile Picture

Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

More about me →


Most Popular Recipes

  • Classic Salsa Verde
  • Restaurant Style Salsa
  • Traditional Sopa de Fideo
  • Red Pork Pozole
  • Chicken Tinga
  • Agua de Jamaica
  • Tres Leches Cake
  • Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
  • Red Enchilada Sauce
  • Mole Poblano
D. Cullen Profile Picture

Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

More about me →


Most Popular Recipes

  • Classic Salsa Verde
  • Restaurant Style Salsa
  • Traditional Sopa de Fideo
  • Red Pork Pozole
  • Chicken Tinga
  • Agua de Jamaica
  • Tres Leches Cake
  • Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
  • Red Enchilada Sauce
  • Mole Poblano

Footer

↑ back to top

About

  • Privacy Policy
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate we earn from qualifying purchases.

Copyright © 2021 Mexico Publishing LLC