When a pot of tamales is steaming, the whole kitchen feels ready for a celebration. These tamales dulces de piña have tender, lightly sweet masa and little bites of pineapple tucked into every husk. I love bringing them to the table warm, when the corn husks open and the sweet pineapple aroma escapes.
Make a batch for a holiday gathering or a slow weekend with people you love. Set out mugs of ponche navideño, invite someone to help fold, and enjoy the easy rhythm of making tamales together.
What Makes Pineapple Tamales Special
Sweet tamales are a comforting Mexican tradition with many regional and family variations. This version folds crushed pineapple right into the masa, so every bite is fruity without needing a separate filling. Butter gives the dough richness, while a little baking powder helps it cook up soft.
Ingredients You’ll Need
Masa harina: Choose the corn flour intended for tortillas or tamales, not cornmeal. Pineapple: Drain crushed pineapple and save the juice; you’ll use both fruit and liquid. Butter: Softened butter whips easily into the sugar. Cinnamon and vanilla bring a gentle warmth that lets the pineapple shine. You’ll also need dried corn husks and baking powder.
How to Make Tamales Dulces de Piña
Soak the husks until they bend without cracking. Beat softened butter and sugar until fluffy, then mix in the masa harina, baking powder, cinnamon, salt, vanilla, pineapple and enough reserved juice or water to make a soft, spreadable dough. It should hold its shape on a spoon but not feel dry or crumbly.
Spread dough over the wide end of each husk, leaving room around the edges. Fold the sides over the masa and tuck the narrow end underneath. Stand the tamales open-side up in a steamer above the water, cover, and steam until the masa pulls away from the husk. Check the water level carefully and add hot water as needed. Let the tamales rest before opening; they firm up as they cool.
Tips for Tender Tamales
If the dough resists spreading, add pineapple juice or water a tablespoon at a time. A roomy steamer lets the steam move around the bundles, and keeping the water below the rack prevents soggy bottoms. One tamal can be unwrapped to check doneness: the masa should release from the husk after a short rest.
Make Ahead and Store
Cool cooked tamales, then refrigerate in a covered container for up to 4 days or freeze for up to 3 months. Reheat in their husks in a steamer until hot throughout, adding time if frozen. They make a lovely sweet finish after a cozy bowl of pozole rojo.
Frequently Asked Questions
Can I use fresh pineapple? Yes. Chop it very finely and use pineapple juice or water to moisten the masa. Why are my tamales sticking? They may need more steaming or a little resting time; keep cooking and check again. Can I make them dairy-free? Use a dairy-free baking stick in place of butter and check its package for a one-to-one substitution.
Tamales Dulces de Piña
Ingredients
- 20 dried corn husks plus extra as needed
- 2 ⅔ cups masa harina
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine salt
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple drained, juice reserved
- 1 ¼ cups reserved pineapple juice and water plus more as needed
Instructions
- Cover the corn husks with hot water and soak 30 minutes, weighting them down, until pliable. Drain.
- Whisk the masa harina, baking powder, cinnamon and salt in a bowl.
- Beat the softened butter and sugar until light and fluffy. Beat in vanilla, then mix in the masa mixture, pineapple and 1 ¼ cups combined reserved juice and water. Add a little more liquid if needed for a soft, spreadable dough.
- Spread about ¼ cup dough on the wide half of a husk, leaving a border. Fold the sides in and fold the narrow end up. Repeat to make about 16 tamales.
- Set a steamer basket over simmering water. Stand the tamales upright, open ends up, above the water; cover with spare husks and a lid. Steam 1 hour 15 minutes, checking and replenishing with hot water as needed.
- Let rest 15 minutes, then open one. The dough should be set and pull cleanly from the husk; if it sticks, steam 10 to 15 minutes longer and check again. Serve warm.
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