There's something magical about biting into a warm, golden empanada filled with sweet, caramelized pineapple. If you've never tried making a Pineapple Empanadas Recipe at home, you're in for a treat that'll transport your taste buds straight to the tropics. These flaky, handheld pastries combine buttery dough with a naturally sweet pineapple filling that's kissed with cinnamon and a hint of brown sugar.
I started making this Pineapple Empanadas Recipe after my grandmother shared her secret tropical dessert technique with me during a summer visit. The beauty of these sweet empanadas lies in their simplicity; you don't need fancy ingredients or culinary school training to create something that tastes like it came from a professional bakery. Whether you're planning a weekend brunch, looking for an impressive dessert, or simply craving something different, this Pineapple Empanadas Recipe delivers every single time.
A Tropical Twist on Traditional Pastry
Empanadas de piña have deep roots in Latin American cuisine, particularly in Mexican and Filipino cooking traditions. While savory empanadas often steal the spotlight, these sweet pineapple turnovers deserve equal recognition for their ability to satisfy any dessert craving. The combination of flaky pastry and fruit filling creates a perfect balance that's not too heavy or overly sweet.
What makes this Pineapple Empanadas Recipe stand out is its versatility and forgiving nature. Unlike some temperamental desserts, these tropical fruit empanadas work beautifully whether you're using fresh pineapple or the canned variety from your pantry. They pair wonderfully with vanilla ice cream, whipped cream, or even a simple dusting of powdered sugar. The natural acidity of pineapple cuts through the richness of the pastry dough, creating a dessert that feels refreshing rather than cloying.
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Ingredients
For the Empanada Dough
- All-purpose flour
- Cold unsalted butter, cubed
- Granulated sugar
- Salt
- Large egg
- Cold water
- Vanilla extract
For the Pineapple Filling
- Crushed pineapple (canned or fresh)
- Brown sugar
- Cornstarch
- Ground cinnamon
- Nutmeg
- Butter
- Lime juice
For Assembly and Finishing
- Optional: Cream cheese, softened
- Egg, beaten
- Coarse sugar
See recipe card for quantities.
Instructions
Prepare the Sweet Pineapple Filling
- Drain the crushed pineapple thoroughly using a fine-mesh strainer, pressing out excess liquid with the back of a spoon
- Heat a medium saucepan over medium heat and add the butter until melted
- Add the drained pineapple, brown sugar, cinnamon, and nutmeg, stirring to combine
- Mix the cornstarch with 2 tablespoons of water to create a slurry, then pour it into the pineapple mixture
- Cook for 8-10 minutes, stirring frequently, until the mixture thickens and becomes glossy
- Remove from heat, stir in the lime juice, and let the pineapple filling cool completely before using
Make the Homemade Empanada Dough
- Combine flour, sugar, and salt in a large mixing bowl
- Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs
- Whisk together the egg, cold water, and vanilla extract in a small bowl
- Pour the wet ingredients into the flour mixture and stir with a fork until the dough begins to come together
- Turn the dough out onto a lightly floured surface and knead gently 3-4 times until it forms a smooth ball
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax
Assemble Your Pineapple Empanadas
- Preheat your oven to 375°F and line two baking sheets with parchment paper
- Remove the chilled dough from the refrigerator and divide it into 12 equal portions
- Roll each portion into a circle about 5 inches in diameter on a lightly floured surface
- Place 2 tablespoons of the cooled pineapple filling in the center of each dough circle
- Fold the dough over to create a half-moon shape, pressing the edges together firmly
- Use a fork to crimp the edges, creating a decorative seal that prevents the filling from leaking out
- Transfer the assembled empanadas to your prepared baking sheets, spacing them about 2 inches apart
Bake to Golden Perfection
- Serve warm or at room temperature with your favorite toppings
- Brush the top of each empanada with the beaten egg wash for a beautiful golden finish
- Sprinkle coarse sugar over the tops for added texture and sweetness
- Cut three small slits in the top of each empanada to allow steam to escape during baking
- Bake for 22-25 minutes until the empanadas turn golden brown and the edges become crispy
- Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack
Expert Cooking Tips
Perfecting Your Dough
- The secret to flaky pastry dough for empanadas starts with cold ingredients. Keep your butter in the freezer for 10 minutes before cutting it into cubes, and use ice-cold water when mixing. This prevents the butter from melting into the flour too early, which would result in tough rather than tender pastry. If your kitchen is particularly warm, chill your mixing bowl in the refrigerator for 15 minutes before starting.
Managing the Pineapple Filling
- Drain thoroughly: Excess liquid is your enemy when making fruit-filled empanadas. Press the pineapple through a strainer and let it sit for 10 minutes to release as much moisture as possible.
- Cook it down: Don't skip the step of cooking your filling until it thickens. A runny filling will make soggy empanadas that leak during baking.
- Cool completely: Hot filling will melt your butter in the dough and make sealing nearly impossible. Plan ahead and make your filling several hours in advance or even the night before.
Assembly Tricks
- Working with pastry dough requires a gentle touch. If your dough becomes too warm and sticky while rolling, pop it back in the refrigerator for 10 minutes. When sealing your tropical fruit empanadas, use a tiny bit of water on your fingertip to moisten the edges; this acts like glue and creates a better seal. Press firmly with your fork when crimping, you want those edges completely sealed to prevent any filling from escaping.
Baking for Best Results
- Place empanadas on the middle rack of your oven for even heat distribution
- Rotate the baking sheet halfway through cooking time for uniform browning
- Watch closely during the last 5 minutes; ovens vary, and you want golden, not burnt
- If the bottoms brown faster than the tops, move the sheet to a higher rack for the final few minutes
- Let them rest before serving; the filling will be extremely hot right out of the oven
Recipe Variations & Substitutions
Dietary Modifications
- Gluten-Free Option: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Add ½ teaspoon xanthan gum if your blend doesn't already include it. The texture will be slightly different but still delicious.
- Vegan Pineapple Empanadas: Swap the butter with cold vegan butter or coconut oil, replace the egg in the dough with 3 tablespoons of aquafaba, and use plant-based milk instead of egg wash for brushing. The results are surprisingly close to the traditional version.
- Reduced Sugar: Cut the sugar in both the dough and filling by half. Pineapple is naturally sweet, so you won't lose much flavor. This makes a lighter dessert that's perfect for breakfast or brunch.
Creative Flavor Twists
- Cream Cheese Addition: Mix 4 oz of softened cream cheese with your pineapple filling for an extra creamy, tangy result that tastes like pineapple cheesecake
- Coconut Paradise: Add ½ cup of shredded coconut to your filling for authentic Filipino pineapple empanadas that taste like tropical vacation
- Spiced Version: Include ¼ teaspoon of ground ginger and a pinch of cardamom in your filling for a warming, aromatic twist
- Caramel Drizzle: After baking, drizzle cooled empanadas with homemade or store-bought caramel sauce for an indulgent treat
- Rum-Infused: Add 1 tablespoon of dark rum to your pineapple filling while cooking for an adult version with depth
Dough Alternatives
- If you're short on time, use store-bought puff pastry for an easier baked pineapple empanadas version. Simply thaw the pastry, cut into circles, fill, and bake according to package instructions. Pre-made pie crust also works in a pinch and creates a more rustic texture. For an ultra-flaky result, try using phyllo dough and brush each layer with melted butter before assembling.
Equipment Recommendations
- Pastry cutter or food processor ; makes incorporating cold butter into flour effortless and quick
- Rolling pin ; essential for creating evenly thick dough circles (a wine bottle works in a pinch)
- Round cookie cutter (5-inch diameter) ; ensures uniform empanadas that bake evenly
- Parchment paper ; prevents sticking and makes cleanup incredibly easy
- Medium saucepan with heavy bottom ; distributes heat evenly when cooking your pineapple filling
- Fine-mesh strainer ; crucial for draining excess liquid from canned or fresh pineapple
- Pastry brush ; applies egg wash smoothly for that professional bakery finish
- Wire cooling rack ; allows air circulation underneath so bottoms don't get soggy
- Baking sheets (2) ; you'll need space for all 12 empanadas without crowding
Storage & Meal Prep Tips
Refrigerator Storage
- Store cooled empanadas in an airtight container lined with paper towels to absorb any moisture. They'll stay fresh in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 325°F oven for 8-10 minutes until warmed through and the crust crisps up again. Avoid microwaving, as this makes the pastry soggy and chewy rather than flaky.
Freezing Instructions
- Before Baking: Assemble your empanadas completely, place them on a baking sheet, and freeze until solid (about 2 hours). Transfer to a freezer bag and store for up to 3 months. When ready to bake, add 5-7 minutes to the regular baking time; no need to thaw first.
- After Baking: Let empanadas cool completely, then freeze in a single layer on a baking sheet before transferring to freezer bags. They'll keep for 2 months. Reheat from frozen at 350°F for 15-18 minutes until heated through and crispy.
Make-Ahead Strategies
- The filling can be made up to 3 days in advance and stored in the refrigerator. The dough can be prepared 2 days ahead and kept wrapped tightly in plastic. You can also roll out the dough circles, stack them with parchment paper between each layer, and refrigerate for up to 24 hours before filling and baking.
The One Trick That Changes Everything
Here's something my grandmother taught me that transformed my sweet empanadas forever: let your assembled empanadas rest in the refrigerator for 15 minutes before baking. This simple step allows the dough to firm up slightly, which prevents the butter from melting too quickly in the oven. The result? Incredibly flaky layers that shatter with each bite instead of a dense, bready texture.
The second game-changing tip involves your Pineapple Empanadas Recipe filling. After cooking it down, spread it on a plate and refrigerate until completely cold. A room-temperature filling might seem fine, but a cold filling holds its shape better during assembly and prevents the dough from becoming soggy before baking. These two small adjustments make the difference between good empanadas and absolutely exceptional ones that rival anything you'd find in a professional bakery.
FAQ
What's in a Hawaiian empanada?
A Hawaiian empanada typically contains pineapple as the main ingredient, often combined with cream cheese, coconut, or macadamia nuts. Some versions include ham for a sweet-and-savory twist. Our Pineapple Empanadas Recipe focuses on the classic sweet version with caramelized pineapple, cinnamon, and brown sugar for an authentic tropical dessert experience.
Should empanadas be baked or fried?
Both methods work beautifully, but baking is healthier and easier for home cooks. Baked pineapple empanadas develop a golden, crispy crust with less oil and mess. Frying creates an ultra-crispy exterior but adds significant calories. For this Pineapple Empanadas Recipe, baking at 375°F gives you the best balance of texture and convenience without sacrificing flavor.
Are pineapple empanadas healthy?
Pineapple empanadas can be part of a balanced diet when enjoyed in moderation. Pineapple provides vitamin C, fiber, and antioxidants, while the pastry adds carbohydrates and some fat. To make a healthier version of this Pineapple Empanadas Recipe, reduce the sugar, use whole wheat flour, or bake instead of fry. They're definitely a treat rather than an everyday food, but the fruit filling makes them lighter than many other desserts.
What is the secret to a good empanada?
The secret lies in three key elements: cold dough that creates flaky layers, a well-drained filling that won't make the pastry soggy, and proper sealing to prevent leaks. For the best Pineapple Empanadas Recipe results, chill your dough thoroughly, cook your filling until thick, and crimp the edges firmly with a fork. Don't overfill; less is more when it comes to preventing bursting during baking.
Time to Get Baking!
Now that you have this complete Pineapple Empanadas Recipe in your hands, there's no excuse not to bring a taste of the tropics into your kitchen. These sweet empanadas prove that impressive desserts don't require complicated techniques or hard-to-find ingredients. The combination of buttery, flaky pastry and warm, cinnamon-spiced pineapple filling creates a treat that works equally well for casual family dinners or special celebrations.
If you enjoyed this Pineapple Empanadas Recipe, you'll love exploring other pastry creations like our Prosciutto Puff Pastry Recipe for a savory option, or the Berry Puff Pastry Recipe for another fruity dessert. Both recipes share similar techniques but offer completely different flavor profiles. Don't forget to leave a comment below sharing your experience; did you add any creative twists? What toppings did you serve alongside your empanadas? Your feedback helps fellow bakers and inspires new variations of this beloved recipe.
With love and flaky pastry
By Lisa Johnson💛
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Pairing
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Pineapple Empanadas Recipe
Equipment
- 1 Pastry Cutter or Food Processor For blending butter into flour
- 1 Rolling Pin A wine bottle works in a pinch
- 1 Round cookie cutter (5-inch) To shape uniform empanadas
- 2 Baking sheets For baking multiple batches
- 1 Parchment paper Prevents sticking, easy cleanup
- 1 Fine-mesh strainer To drain crushed pineapple
- 1 Medium saucepan For cooking the pineapple filling
- 1 Pastry brush To apply egg wash
- 1 Wire cooling rack For cooling baked empanadas evenly
Ingredients
For the Dough
- 3 cups all-purpose flour Provides structure and flakiness
- ½ cup cold unsalted butter, cubed Keep chilled for best texture
- ¼ cup granulated sugar Adds subtle sweetness
- ½ teaspoon salt Balances flavors
- 1 large egg Binds ingredients
- ½ cup cold water Helps form dough
- 1 teaspoon vanilla extract Adds flavor
For the Pineapple Filling
- 2 cups crushed pineapple (canned or fresh) Drained thoroughly
- ⅓ cup brown sugar For caramelized sweetness
- 2 tablespoons cornstarch Thickens filling
- 1 teaspoon ground cinnamon Adds warmth
- ¼ teaspoon nutmeg Subtle spice notes
- 2 tablespoons butter For richness
- 1 tablespoon lime juice Balances sweetness
For Assembly & Finishing
- 1 large egg, beaten For egg wash (or milk for dairy-free)
- 2 tablespoons coarse sugar Adds crunch
- 4 ounces cream cheese (optional) For creamy filling variation
Instructions
- Drain crushed pineapple and cook with butter, brown sugar, cinnamon, nutmeg, and cornstarch until thick; add lime juice and cool completely.
- Combine flour, sugar, salt, and butter; mix in egg, water, and vanilla to form dough. Chill for 30 minutes.
- Roll dough into 5-inch circles; add 2 tablespoon filling; fold, seal, and crimp edges with fork.
- Brush with egg wash, sprinkle sugar, and cut slits on top.
- Bake at 375°F for 22–25 minutes until golden; cool on rack before serving.
- Optional: Add cream cheese, coconut, or caramel drizzle for variations.
- Store in airtight container up to 4 days or freeze for 3 months.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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