Baked Pineapple Empanadas (Mexican Empanadas de Piña)

Why You’ll Love This Recipe

Baked Pineapple Empanadas, or Empanadas de Piña, are a traditional Mexican pastry filled with sweet, jammy pineapple filling and wrapped in a soft, buttery dough. These hand pies are commonly enjoyed during holidays or family gatherings and make for a perfect snack or dessert. Their tropical flavor, golden crust, and comforting homemade taste make them a delightful treat that’s both nostalgic and easy to prepare.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour

this Recipe

baking powder
salt
unsalted butter or lard
granulated sugar
eggs
milk or water
pineapple (fresh or canned, crushed or finely chopped)
brown sugar or piloncillo
ground cinnamon
vanilla extract
egg wash (for brushing)
additional sugar (for sprinkling)

directions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a saucepan over medium heat, combine the pineapple, brown sugar, and cinnamon.

Cook until the mixture thickens into a jam-like consistency, about 10–15 minutes, stirring occasionally.

Remove from heat, stir in vanilla extract, and let cool completely.

In a large bowl, mix the flour, baking powder, salt, and sugar.

Cut in the butter or lard until the mixture resembles coarse crumbs.

Beat the egg and mix it in along with milk or water until a soft dough forms.

Divide the dough into small balls and roll each into a circle about 4 inches wide.

Place a spoonful of the cooled pineapple filling in the center of each dough circle.

Fold the dough over into a half-moon shape and seal the edges with a fork.

Brush the tops with egg wash and sprinkle with sugar.

Bake for 20–25 minutes or until golden brown.

Allow to cool slightly before serving.

Servings and timing

This recipe yields approximately 16 empanadas.
Preparation time: 25 minutes
Cooking time: 15 minutes (filling)
Baking time: 20–25 minutes
Total time: 1 hour

Variations

Add shredded coconut to the pineapple filling for extra tropical flavor.
Spice it up with a pinch of ground clove or nutmeg in the filling.
Use a cream cheese and pineapple mix for a richer center.
Drizzle with a light glaze of powdered sugar and milk for extra sweetness.

storage/reheating

Store cooled empanadas in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
To reheat, warm in a 300°F (150°C) oven for 5–7 minutes or microwave for 15–20 seconds.
Empanadas can be frozen (baked or unbaked) for up to 2 months; reheat from frozen or thaw before baking.

FAQs

Can I use canned pineapple?
Yes, just be sure to drain it well and chop finely for the filling.

Do I have to use lard?
Butter works just as well and gives the dough a rich flavor.

Can I make the dough ahead of time?
Yes, refrigerate it for up to 2 days before using.

Why are my empanadas leaking?
Ensure the edges are tightly sealed and don’t overfill them.

Can I fry these instead of baking?
Yes, but baking gives a lighter, less greasy texture.

Can I use premade dough?
Yes, store-bought empanada or pie dough can save time.

How thick should the filling be?
Thick enough to stay in place—not runny or watery.

Do they taste good cold?
Yes, but they’re best served slightly warm or at room temperature.

Can I make mini empanadas?
Absolutely, just adjust the baking time as needed.

What’s the best sugar for sprinkling?
Granulated sugar works well; turbinado adds a nice crunch.

Conclusion

Baked Pineapple Empanadas bring together tender pastry and sweet fruit filling in a classic Mexican treat that’s easy to love. Whether you serve them as a dessert or a midday snack, their warm, tropical flavor and comforting texture make them a favorite across generations. Give them a try and enjoy a delicious taste of tradition.

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