Tamales de Piña (Sweet Pineapple Tamales) are a sweet version of traditional Mexican tamales, made with a lightly sweetened corn masa, filled with chopped pineapple, and steamed in corn husks.
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They make a delicious dessert or snack, combining the tropical flavor of pineapple with the softness of the masa, and are often enjoyed during celebrations.🍍
This Tamales de Piña recipe is an easy, Mexican-inspired sweet tamales dish made with soft, naturally sweet masa and juicy pineapple pieces.
It's a simple, authentic, and delicious dessert, perfect as a sweet treat or festive snack during holidays and family celebrations.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Masa harina for tamales: Creates the base and gives the tamales their soft, fluffy texture.
- Rice flour: Lightens the masa and improves the overall tenderness.
- Butter: Adds flavor and richness to the dough.
- Vegetable shortening: Helps the masa whip up light and fluffy for better rise.
- Sugar: Sweetens the masa and enhances the pineapple flavor.
- Pineapple juice: Adds moisture and infuses the dough with pineapple taste.
- Crushed pineapple in syrup: Adds texture and sweetness throughout the masa.
- Pineapple tidbits in syrup: Ensures each tamal has pieces of real pineapple inside.
- Baking powder: Helps the tamales rise and stay fluffy when steamed.
- Ground cinnamon: Adds a warm note that complements the sweetness.
- Yellow food coloring (optional): Gives the masa a light golden color.
- Corn husks: Used for wrapping and steaming; soaking keeps them flexible.
How to Make Tamales de Piña
Note: Full instructions are provided in the recipe card below.
- Rinse the corn husks under running water, then soak them in hot water for about 1 hour. Place something heavy on top to keep them submerged.
- In a mixing bowl, using a hand mixer (or by hand), beat the butter and vegetable shortening until light and fluffy. Add the sugar and salt and continue beating until the mixture becomes very fluffy, similar to frosting.
- Add the masa harina and rice flour. Switch to mixing by hand so you can feel the dough's texture. Gradually pour in the pineapple juice, followed by the crushed pineapple. Mix well to incorporate the liquids.
- Add the baking powder and ground cinnamon. Beat the dough thoroughly so the tamales turn out light and fluffy. Drop a small piece of dough into a cup of water. If it floats, the masa is ready. If it sinks, beat the dough longer and test again.
- Add a few drops of yellow food coloring until you reach your desired shade. Stir in the pineapple tidbits.
- If the corn husks are short, overlap two husks for each tamal. Place a generous spoonful of masa in the center, fold the top husk over the masa, fold both sides inward, and tie loosely with a strip of husk so the tamal has room to expand while cooking.
- Fill the steamer with hot water and add two clean coins. When the water is boiling, the coins will rattle; if the sound stops, the water level is low and needs more hot water. Line the bottom of the steamer with corn husks.
- Stand the tamales upright inside the steamer. Add more husks around and on top. Cover with a clean kitchen towel, then place the lid on securely.
- Once the water begins to boil, start timing. Steam the tamales for 1 hour and 15 minutes.
- Turn off the heat and let the tamales rest for a few minutes before opening. Transfer them to a tray and cool for about 10 minutes. A properly cooked tamal will release cleanly from the husk. Serve.
Hint: Place two clean coins inside the steamer. When the water is boiling, the coins will rattle; if the sound stops, the water has run out and you must add more hot water immediately so the tamales don't dry out or cook unevenly.
Storage, Make Ahead, & Freezing
Storage: Store cooked tamales dulces in an airtight container or zip-top bag in the refrigerator for up to 3 days. Keep them wrapped in their husks to prevent them from drying out.
Make Ahead: You can prepare the masa and assemble the tamales 1 day in advance. Keep them covered and refrigerated inside the steamer. When ready to cook, steam as directed.
Freezing: Sweet pineapple tamales freeze very well. Freeze the cooked and cooled tamales-still wrapped in their husks-for up to 3 months. Thaw overnight in the refrigerator, then reheat by steaming for 10-15 minutes, or wrap in a damp paper towel and warm in the microwave until heated through.
Camila's Tips & Variations
- If you don't have crushed pineapple, use canned pineapple slices or chunks in syrup and pulse them in a blender or food processor a few times until finely chopped.
- Always soak the corn husks in hot water for about 1 hour and place something heavy on top to keep them submerged.
- Corn husks sold outside Mexico are often shorter; overlap two husks so the tamal closes properly.
- Beat the dough well to achieve fluffy tamales - this step is essential.
- Use the float test: if a small piece of masa floats in water, the dough is ready.
- Add just a few drops of yellow food coloring to give the masa a light yellow tone.
- Tie each tamal with a loose knot so the masa has room to expand while steaming.
- Place two clean coins inside the steamer; if they stop rattling, the water level is low and you must add more hot water.
- Line the bottom of the steamer with corn husks and cover the top with more husks plus a clean towel to trap steam.
- A tamal is fully cooked when the husk peels away cleanly from the masa.
Frequently Asked Questions
Why do I need to soak the corn husks for 1 hour?
Soaking them in hot water makes the husks soft and flexible so they don't tear when folding.
How do I keep the husks submerged while soaking?
Place something heavy-like a pestle or small bowl-on top to keep them underwater.
How do I know if the masa is ready?
Use the float test. Drop a small piece of masa into water; if it floats, it's ready. If not, beat the dough longer.
My tamales turned out dense-what happened?
The masa wasn't beaten enough. Proper whipping and passing the float test are essential for fluffy tamales.
Can I leave out the food coloring?
Yes, the coloring is optional. It doesn't change the flavor-its only purpose is to give the tamales their classic yellow color.
❤️ Love this Tamales de Piña recipe?
Make sure to check out our classic Tamales dulces recipe.
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Recipe
Tamales de Piña
Equipment
- Hand mixer (or use your hands)
- Spoon or spatula
- Clean kitchen towel
- Small bowl or molcajete pestle (to keep husks submerged)
- Tray or baking sheet (to cool tamales)
- Two clean coins (for the steamer water indicator)
Ingredients
For the Masa
- 2 ½ cups masa harina for tamales , such as Maseca Tamal
- ½ cup rice flour
- 90 g unsalted butter , at room temperature
- 90 g vegetable shortening
- 1 cup sugar
- 1 ½ cups pineapple juice
- 1 cup canned crushed pineapple in syrup
- 1 cup canned pineapple tidbits in syrup
- 2 ¼ teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- A few drops yellow food coloring (optional)
For Assembly
- Corn husks , washed and soaked in hot water for 1 hour
- Strips of husk for tying
Instructions
- Rinse the corn husks under running water, then soak them in hot water for about 1 hour. Place something heavy on top to keep them submerged.
- In a mixing bowl, using a hand mixer (or by hand), beat the butter and vegetable shortening until light and fluffy. Add the sugar and salt, and continue beating until the mixture becomes very fluffy, similar to frosting.
- Add the masa harina and rice flour. Switch to mixing by hand so you can feel the dough's texture. Gradually pour in the pineapple juice, followed by the crushed pineapple. Mix well to incorporate the liquids.
- Add the baking powder and ground cinnamon. Beat the dough thoroughly so the tamales turn out light and fluffy. Drop a small piece of dough into a cup of water. If it floats, the masa is ready. If it sinks, beat the dough longer and test again.
- Add a few drops of yellow food coloring until you reach your desired shade. Stir in the pineapple tidbits.
- If the corn husks are short, overlap two husks for each tamal. Place a generous spoonful of masa in the center, fold the top husk over the masa, fold both sides inward, and tie loosely with a strip of husk so the tamal has room to expand while cooking.
- Fill the steamer with hot water and add two clean coins. When the water is boiling, the coins will rattle; if the sound stops, the water level is low and needs more hot water. Line the bottom of the steamer with corn husks.
- Stand the tamales upright inside the steamer. Add more husks around and on top. Cover with a clean kitchen towel, then place the lid on securely.
- Once the water begins to boil, start timing. Steam the tamales for 1 hour and 15 minutes.
- Turn off the heat and let the tamales rest for a few minutes before opening. Transfer them to a tray and cool for about 10 minutes. A properly cooked tamal will release cleanly from the husk. Serve.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
