Sweet Pineapple Tamales Recipe | Soft & Fruity
Craving something sweet, tropical, and comforting? My Sweet Pineapple Tamales are the perfect fusion of Mexican tradition and fruity goodness. These soft, fluffy tamales are made with fresh masa, butter, sugar, and juicy pineapple, all wrapped in corn husks and steamed to perfection. Whether you’re making them for a festive occasion, a holiday dessert table, or to treat yourself, this recipe will guide you step by step to create tamales that melt in your mouth with every bite.
Dough Preparation
Creating the perfect masa dough is key to making fluffy and sweet tamales. Follow these steps carefully for the best texture and flavor.
Mixing the Ingredients
Start by placing the fresh corn masa dough in a large mixing bowl. Add the baking soda and warm water, kneading gently until smooth. This step ensures the masa stays light and airy.
In a separate bowl, use a hand or stand mixer to beat the butter, shortening, and sugar together until creamy and fluffy. This creaming process is what gives the tamales their delicate, melt-in-your-mouth texture.
Once creamed, slowly incorporate the prepared masa mixture into the butter-sugar blend. Continue mixing until everything is well combined. Finally, fold in the finely chopped, drained pineapple, making sure the fruit is evenly distributed throughout the dough.
Assembling the Tamales
Once your dough is ready, it’s time to assemble the tamales. This part can be fun if you get the whole family involved!
- Prepare Corn Husks: Drain the husks that have been soaking in hot water. Pat them dry with a towel, then keep them covered with a damp cloth to stay pliable.
- Spread the Masa. Take one softened husk and spread about one tablespoon of masa dough in the center. Use the back of a spoon to spread it into a thin rectangle, leaving space at the edges for folding.
- Fold the Tamale: fold the sides of the husk inward, overlapping slightly. Then fold up the bottom flap to secure the filling. The top should remain open for steam circulation.
- Repeat the Process: Continue until all your dough and husks are used. You should get around 20 tamales, depending on how generously you fill each husk.
By this stage, your sweet pineapple tamales are ready for steaming!
Steaming the Tamales
Cooking tamales properly is all about steaming them gently until they’re fluffy and fully set. Here’s how to do it:
Preparing the Steamer
Fill the bottom of your steamer pot with water, making sure the water doesn’t touch the rack where the tamales will sit. Place a small heat-proof plate or ball of foil at the bottom if needed to keep the tamales elevated.
Line the steamer rack with a few extra corn husks to prevent sticking and to add extra aroma.
Cooking Time
Arrange the tamales upright in the steamer with the open end facing up. Pack them snugly, but don’t overcrowd. Cover the tamales with more husks or a clean, damp towel to trap steam.
Bring the water to a boil, then reduce the heat to medium-low and steam the tamales for about 1 hour. Refill the pot with hot water as needed to keep the steam going.
You’ll know the tamales are done when the masa pulls away cleanly from the husk.
Serving and Decoration
Once steamed, it’s time to enjoy your sweet pineapple tamales! Here are some serving and topping ideas to make them extra special:
- Dust with Cinnamon Sugar – Sprinkle lightly over the tamales after steaming for a festive touch.
- Drizzle with Sweetened Condensed Milk – Adds richness and extra sweetness.
- Top with Fresh Pineapple Chunks – A refreshing garnish that highlights the tropical flavor.
- Serve with Café de Olla or Hot Chocolate – The perfect pairing for a cozy dessert experience.
Tamales are best enjoyed warm, straight out of the steamer, when the masa is soft and fluffy.
Storage Instructions
Keeping Tamales Fresh
If you have leftovers (which is rare because these tamales disappear fast!), store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. When ready to enjoy again, reheat by steaming for 10–15 minutes or microwaving with a damp paper towel to keep them moist.
Freezing Tamales
Sweet pineapple tamales also freeze very well. Wrap each tamale in plastic wrap or foil, then place them in a freezer-safe bag. They can be frozen for up to 2 months. To reheat, steam directly from frozen for 20–25 minutes until hot and fluffy.
Sweet Pineapple Tamales Recipe
Ingredients
Video
Notes
Required Kitchen Tools
To make these sweet pineapple tamales easily and enjoyably, here’s what you’ll need in your kitchen:- Large Mixing Bowls – For preparing masa and creaming butter, sugar, and shortening.
- Hand or Stand Mixer – Helps cream the butter and shortening quickly, ensuring a fluffy masa texture.
- Steamer or Large Pot with Steaming Rack – Essential for cooking the tamales evenly.
- Corn Husk Soaking Bowl – A large bowl or sink to soak husks in hot water until pliable.
- Spoons & Spatula – For spreading masa and mixing ingredients.
- Damp Towel – To keep corn husks from drying out while assembling tamales.
FAQ – Sweet Pineapple Tamales
What are sweet pineapple tamales made of?
Sweet pineapple tamales are made with fresh masa dough, butter, sugar, and chopped pineapple, all wrapped in softened corn husks and steamed until fluffy.
Can I use fresh pineapple instead of canned?
Yes! You can use fresh pineapple, but make sure to chop it finely and drain excess juice to avoid adding too much moisture to the masa.
How do I know when tamales are fully cooked?
Tamales are done when the masa pulls away easily from the corn husk and feels firm but fluffy. If the masa is still sticky, steam for an additional 10–15 minutes.
Can sweet tamales be frozen?
Absolutely! Wrap cooled tamales in plastic wrap or foil, then place in freezer bags. They’ll keep for up to 2 months. To reheat, steam them directly from frozen until hot.
What do you serve with sweet pineapple tamales?
They pair beautifully with café de olla (Mexican spiced coffee), champurrado (thick Mexican hot chocolate), or even a scoop of vanilla ice cream for a dessert twist.
Why are my tamales too wet or mushy?
This usually happens if the pineapple wasn’t appropriately drained or if too much liquid was added to the masa. Make sure to drain the pineapple well and add water gradually when kneading the dough.
Can I make pineapple tamales ahead of time?
Yes, you can assemble the tamales a day in advance. Store them in the refrigerator (covered) and steam them the next day for fresh results.
Conclusion
Making sweet pineapple tamales is more than just cooking; it’s about celebrating tradition and adding a tropical twist to a beloved Mexican dessert. From preparing the creamy masa to folding the husks and steaming to perfection, each step brings you closer to a treat that’s both comforting and indulgent.
These tamales are perfect for holidays, family gatherings, or simply when you crave something sweet and homemade. With their golden pineapple flavor and melt-in-your-mouth texture, they’ll quickly become a favorite in your kitchen.
So, soak those corn husks, cream that butter and sugar, and get ready to fill your home with the aroma of freshly steamed Sweet Pineapple Tamales. Trust me, one bite, you’ll understand why this dessert has stood the test of time.
Sophia Smith is a passionate home baker and dessert enthusiast who loves sharing her favorite recipes, baking tips, and kitchen secrets. Through Roses Baking Passion, she inspires others to bake with love and creativity every day.
