Sweet Pineapple Tamales Recipe

Soft, fluffy sweet pineapple tamales made with buttery masa, juicy pineapple, and warm cinnamon. Perfect for holidays, dessert, or a cozy breakfast treat.

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Prep Time 1

Cook Time 1 20

Total Time 2 35

Servings: 4 People

Course: Breakfast, Dessert

Cuisine: Mexican

Calories: 300

Ingredients Equipment Method Notes

Ingredients

3 cups Masa harina For tamales
1 cup Unsalted butter Room temperature
¾ cup Granulated sugar Adjust to taste
2 teaspoons Baking powder Fresh
½ teaspoon Salt
1 ½ cups Pineapple juice Room temperature
2 cups Fresh pineapple Finely diced
¼ cup Pineapple preserves Optional
½ teaspoon Ground cinnamon Optional
20 –25 pieces Dried corn husks Soaked

Optional Add-Ins

⅓ cup Raisins Soaked 10 minutes
⅓ cup Chopped pecans
¼ cup Shredded coconut

Equipment

1 Large mixing bowl For preparing masa
1 Stand mixer Paddle attachment preferred
1 Rubber spatula For folding pineapple
1 Large steamer pot With steamer insert
1 Large bowl For soaking corn husks
1 Kitchen towel To cover tamales while steaming
1 Measuring cups and spoons For accurate measurements

Method

Prepare the Husks

Step 1:

Soak dried corn husks in very hot water for at least 30 minutes until soft and pliable. Drain and set aside.

Make the Masa

Step 2:

Beat butter in a large bowl until light and fluffy, about 3–4 minutes.

Step 3:

Gradually add sugar and continue beating until creamy and pale.

Step 4:

In a separate bowl, mix masa harina, baking powder, salt, and cinnamon.

Step 5:

With mixer on low speed, alternate adding dry ingredients and pineapple juice to the butter mixture. Beat until light, fluffy, and spreadable.

Step 6:

Fold in diced pineapple, preserves, and optional add-ins using a spatula.

Assemble

Step 7:

Pat a soaked husk dry and lay flat with the wide end facing you.

Step 8:

Spread about 3 tablespoons of masa onto the center, leaving space on the sides and bottom.

Step 9:

Fold one side over the masa, then the other side to overlap. Fold the bottom upward to seal. Leave the top open.

Step 10:

Repeat until all masa is used.

Steam

Step 11:

Fill steamer with water just below insert. Line bottom with extra husks.

Step 12:

Stand tamales upright with open side facing up. Cover with extra husks and a kitchen towel.

Step 13:

Steam over medium heat for 1 hour to 1 hour 20 minutes.

Step 14:

Check doneness by opening one tamal. If husk peels away easily, they’re done.

Step 15:

Let rest in the pot off heat for 15 minutes before serving.

Notes

Slightly oversweeten the masa before steaming since sweetness reduces slightly while cooking.
Always keep extra water nearby to refill the steamer if needed.
Store refrigerated up to 4 days or freeze up to 3 months.
Reheat by steaming for best texture.