Sweet Pineapple Tamales: Irresistibly Tropical Delight

I believe that a good recipe has the power to bring people together, spark joy, and turn ordinary moments into cherished memories. My love for cooking started long before I ever picked up a cookbook. I was raised in a home where the kitchen was the heart of everything. The clatter of pots, the smell of herbs simmering, and the warmth of shared meals are some of my earliest and fondest memories.

My grandmother was my biggest inspiration—she didn’t need fancy ingredients or complicated techniques to make magic happen. Her meals were a reflection of care, patience, and creativity. Watching her cook taught me that food is more than sustenance—it’s a language of love. Those moments planted the seed that would eventually grow into Yumoti.

Today, I want to share a recipe close to my heart—Sweet Pineapple Tamales. This delightful dish captures the essence of family gatherings and the joy of shared meals. The sweet pineapple tamales are a testament to how simple ingredients can turn into something extraordinary. Let’s explore this recipe and discover why these sweet pineapple tamales are a must-try in every kitchen.

Sweet Pineapple Tamales

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• Author: Laloti
• Prep Time: 1 hour
• Cook Time: 2 hours
• Total Time: 3 hours
• Yield: 40 tamales
• Category: Main Course
• Method: Steaming
• Cuisine: Mexican

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Description

Learn how to make delicious sweet pineapple tamales with this easy recipe. Perfect for a unique twist on traditional tamales. Try them today!

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Ingredients

• – 40 dry corn husks (40 husks)
• – 4 cups (960 ml) pineapple, fresh or frozen/thawed, cubed
• – 1 cup (200 g) white sugar
• – 1/4 tsp (1 ml) ground cinnamon
• – 1/3 cup (80 ml) water
• – 14 oz (400 ml) coconut milk
• – water, about 3 cups (720 ml), see instructions
• – 1 1/2 cups (340 g) vegetable oil, softened
• – 1 cup (200 g) brown sugar
• – 6 cups (720 g) Maseca – Instant corn masa mix
• – 5 tsp (25 ml) baking powder
• – 1 tsp (5 ml) kosher salt

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Instructions

1. Immerse the dry corn husks in a container filled with hot water, placing a weight on top to keep them submerged. Let them soak for an hour.
2. If working with a fresh pineapple, use a sharp knife to cut off the top and bottom. Carefully remove the peel from the sides. Slice down the center and discard the core. Chop the pineapple into cubes and place them in a food processor. Pulse until mostly smooth but with small chunks remaining for texture. If you have fresh cubed or thawed frozen pineapple, start from the food processor step.
3. In a large pot, combine the pineapple, white sugar, cinnamon, and water. Bring the mixture to a boil, then lower the heat to let it simmer. Cook for 10 minutes, then take it off the heat and allow it to cool down.
4. Pour the coconut milk into a 4-cup measuring container and add water to reach a total of 4 cups. Set this aside.
5. Allow the vegetable oil to reach room temperature or microwave it for 15-20 seconds until softened. Add it to the bowl of a stand mixer with the brown sugar and mix with the paddle attachment for 5 minutes.
6. Incorporate the masa, baking powder, salt, coconut mixture, and the pineapple mixture into the bowl. Mix on a low setting until the dough forms. Scrape the sides and continue to beat on medium speed for 10 minutes.
7. Conduct the Float Test: Drop a teaspoon of the masa dough into a glass of cold water. If it floats, the dough is well-mixed and airy. If it sinks, continue mixing.
8. You can either refrigerate the dough for 2 hours to let it firm up or use it immediately by spreading it on the husks. The masa dough can be stored in the refrigerator, covered, for up to 1-2 days if needed.
9. When you are ready to prepare the tamales, drain the water from the corn husks and squeeze them dry.
10. Fill the base of the steamer pot with water and include a copper penny. Place the basket inside and cover it with 5-6 husks. Set this aside.
11. Place a corn husk with the smooth side up and the wider end near you in your hand or on a clean surface.
12. Using a 1/2 cup ice cream scoop, rubber spatula, or large spoon, put some pineapple masa about 2 inches from the widest edge of the corn husk. Shape it into a rectangle with wet fingers, ensuring the narrow end of the husk remains uncovered.
13. Fold one side of the husk over the filling, then fold the other side over, and finally, fold up the narrow pointed end. Arrange the folded tamales in the steamer with the open end facing up, leaning them against the pot’s side to prevent them from falling. Repeat until all tamales are in the pot.
14. Cover the pot and bring it to a boil over high heat. Lower the heat and steam for 90 minutes to 2 hours, checking for doneness as needed.
15. To test if they are cooked, use tongs to carefully remove a tamale and open it. The masa should easily pull away from the husks and be fairly firm.
16. I prefer serving these warm, either as is or with a drizzle of Dulce de Leche and some diced pineapple on top, if desired.

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Notes

• Soak and dry corn husks thoroughly for pliability.
• Opt for fresh pineapple for optimal flavor, but thawed works too.
• Check masa dough consistency with Float Test before assembling.

Crafting Sweet Pineapple Tamales

Fundamentals

Sweet pineapple tamales are a delightful twist on traditional tamales, offering a unique blend of sweet and savory flavors. The main ingredients include dry corn husks, fresh or frozen pineapple, coconut milk, and Maseca. By combining these ingredients, you can create a delicious treat that is perfect for any occasion. The sweet pineapple tamales are not only delicious but also easy to make, requiring just a few simple steps.

Preparation/setup

To begin, immerse the dry corn husks in a container filled with hot water, placing a weight on top to keep them submerged. Let them soak for an hour. While the husks are soaking, prepare the pineapple. If using fresh pineapple, cut off the top and bottom, remove the peel, and chop it into cubes. Place the cubed pineapple in a food processor and pulse until mostly smooth but with small chunks remaining.

Next, combine the pineapple, white sugar, cinnamon, and water in a large pot. Bring the mixture to a boil, then lower the heat to let it simmer for 10 minutes. Allow it to cool down. Meanwhile, prepare the coconut milk mixture by pouring it into a measuring container and adding water to reach a total of 4 cups. Set this aside for later use.

Mastering Sweet Pineapple Tamales

Technique

For the masa dough, ensure the vegetable oil is softened to room temperature. Combine it with brown sugar in a stand mixer and mix with the paddle attachment for 5 minutes. Incorporate the masa, baking powder, salt, coconut mixture, and pineapple mixture into the bowl. Mix on a low setting until the dough forms, then increase the speed to medium and beat for 10 minutes.

Tips/tricks

Conduct the Float Test to ensure the masa dough is well-mixed. Drop a teaspoon of the dough into a glass of cold water. If it floats, the dough is ready. If it sinks, continue mixing. You can refrigerate the dough for 2 hours to let it firm up or use it immediately. When ready, drain the water from the corn husks and squeeze them dry.

If you’re looking for more sweet and savory recipes, explore our Sweet and Spicy Pineapple Chicken Rice Bowl or try something creative with our Sweet Japanese Mochi Recipe.

Perfecting the Sweet Pineapple Tamales

Perfecting results

To assemble the tamales, place a corn husk with the smooth side up and the wider end near you. Using a 1/2 cup ice cream scoop, rubber spatula, or large spoon, put some pineapple masa about 2 inches from the widest edge. Shape it into a rectangle with wet fingers, ensuring the narrow end of the husk remains uncovered. Fold one side of the husk over the filling, then fold the other side over, and finally, fold up the narrow pointed end.

Troubleshooting/variations

If the masa is too sticky, you can let it sit longer in the refrigerator. For a different twist, consider exploring other sweet and savory combinations like the Sweet Chili Chicken Recipe.

Serving and Storing Sweet Pineapple Tamales

Serving/presentation

Arrange the folded tamales in a steamer with the open end facing up, leaning them against the pot’s side to prevent them from falling. Cover the pot and bring it to a boil over high heat, then lower the heat and steam for 90 minutes to 2 hours. To test if they are cooked, use tongs to carefully remove a tamale and open it. The masa should easily pull away from the husks and be fairly firm.

Pairings/storage

Serve these sweet pineapple tamales warm, either as is or with a drizzle of Dulce de Leche and some diced pineapple on top, if desired. They pair wonderfully with a Sweet Pear and Arugula Salad. Store any leftovers in the refrigerator for up to 2 days, ensuring they are tightly wrapped to maintain freshness.

For more creative sweet recipes, check out the Onigiri-Inspired Savory-Sweet Nori Croissant from Grandma’s Delights or explore the Sweet Chili Pineapple Sauce from Luscious Recipes.

Conclusion

Sweet pineapple tamales offer a delightful fusion of flavors that can transform any meal into a memorable occasion. The balanced blend of sweet pineapple and savory masa creates a unique culinary experience that is both comforting and exciting. These tamales showcase the beauty of simple ingredients working together to create something special.

Whether you’re hosting a gathering or simply enjoying a quiet meal at home, sweet pineapple tamales are a versatile dish that can stand alone or complement other flavors. Their ease of preparation and delicious taste make them a go-to recipe for both novice and experienced cooks. Embrace the joy of cooking and discover the magic of sweet pineapple tamales in your kitchen today.

FAQs – Sweet Pineapple Tamales