Pineapple Tamales Recipe (Tamales de Piña)
Pineapple tamales, or tamales de piña, are a sweet Mexican tamal made with real pineapple folded into the masa. Mine take it further with coconut milk and coconut oil, giving them a piña colada flavor that’s perfect for your Christmas table or any special occasion fiesta.
Quick Answer: What Are Pineapple Tamales?
Pineapple tamales, or tamales de piña, are a sweet Mexican tamal made with fresh pineapple mixed into the masa dough. Unlike the bright pink sweet tamales made with raisins, pineapple tamales get their flavor from real fruit, and this version adds coconut milk and coconut oil for a piña colada taste. They’re steamed in corn husks just like savory tamales and served warm as a dessert or holiday treat.
Recipe at a Glance
- What it is: A sweet, Mexican tamal made with fresh pineapple and coconut, inspired by piña colada flavor.
- Cuisine: Mexican, dairy-free, vegan
- Dish type: Dessert tamal / holiday treat
- Difficulty: Medium
- Ready in: 2 hours stovetop (30 min prep, 1 1/2 hours steaming), or 1 hour 5 minutes with Instant Pot (30 min prep, 35 min steaming)
- Method: Stovetop, Instant Pot
- Key ingredients: masa harina, coconut milk, coconut oil, pineapple, shredded coconut, pineapple juice, maraschino cherry
- Flavor: sweet, tropical, coconut-forward, fruity, festive
- Best for: Christmas, special occasions, fiestas, holiday dessert tables, tamaladas
The Tradition Behind Tamales de Piña (Pineapple Tamales)
Pineapple tamales, or tamales de piña, are one of the best known sweet tamales in Mexico.
Traditionally, chopped pineapple is mixed right into the masa, and cooks often swap butter or vegetable shortening in for the lard used in savory tamales, along with pineapple juice or milk in place of the savory broth. Many home cooks reach for canned pineapple and its syrup since it’s easy to find year round.
My version came from a childhood memory. During summer break, my mom used to make us virgin piña coladas, creamy coconut milk blended with sweet, tangy pineapple. I loved that flavor combination so much I wanted to bring it into a tamal. So along with the pineapple, I added coconut milk, shredded coconut, and coconut oil instead of butter, to get that same strong coconut flavor in every bite.
Other Sweet Tamales Worth Trying
Pineapple isn’t the only sweet tamal you’ll find in Mexico. Tamales de cajeta are made with a Mexican version of dulce de leche. The classic bright pink tamales dulces are studded with raisins and nuts. And sweet pumpkin tamales stuffed with cream cheese have become a popular modern twist.
If you love fruit-filled tamales, my strawberry tamales drizzled with jam are another favorite.
For more, my Mexican Tamales Made Meatless Cookbook has 5 different sweet tamales recipes if you want to keep exploring.
Pineapple Tamales Ingredients
This pineapple tamales recipe has a few more ingredients than the classic pink sweet tamales, but everything is easy to find year round.
Masa harina or fresh masa: Look for the one labeled specifically for tamales, whether you’re using masa harina or fresh masa from the tortillería. This isn’t the same as corn flour, and using corn flour instead won’t give you the right texture.
Sugar: I use unrefined sugar. Brown sugar works too, just know it’ll give the tamales a slightly darker color.
Baking powder: Helps give the masa a light, fluffy texture once steamed.
Sea salt: Balances the sweetness.
Coconut oil, melted: Used in place of butter or shortening, this is where a lot of that coconut flavor comes from.
Pineapple juice: Adds extra pineapple flavor into the masa itself, on top of the fruit. Use fresh juice or the juice from your canned pineapple.
Coconut milk: Brings the creamy, tropical flavor that makes these taste like a piña colada.
Canned pineapple: Choose pineapple packed in juice, not syrup, for the best flavor and texture. Fresh pineapple works too.
Shredded coconut: Adds texture and reinforces the coconut flavor throughout the masa.
Maraschino cherries: Optional, but a nice finishing touch tucked into the center of each tamal. Check the label if you want these vegan, most maraschino cherries aren’t by default.
Corn husks: Sweet tamales in Mexico are traditionally made with corn husks rather than banana leaves.
A couple of optional touches: some people add a few drops of yellow food coloring to the masa for a brighter color, I personally skip it. A half teaspoon of vanilla extract and ground cinnamon are also nice additions if you want that extra flavor.
How to Make Pineapple Tamales
Tamales look intimidating, but they’re easier than you’d think. Here’s the short version, don’t worry, there’s a video for the visual steps too.
- Soak the corn husks. Rinse them well and soak in hot water for a couple of hours, or overnight in the sink, until soft and flexible. Full details in my corn husk prep guide.
- Mix the dry ingredients, then work in the melted coconut oil until you get coarse crumbs.
- Add the pineapple juice, then the coconut milk little by little, until you have a smooth, hydrated masa. It won’t need to be as wet as savory tamale masa.
- Fold in the chopped pineapple and shredded coconut, then taste and adjust hydration if needed.
- Do the float test to check the masa is ready. Here’s how the float test works if you’ve never done it.
- Spread the masa on the drained corn husks. Need a refresher? Here’s my full guide to spreading masa.
- Add a maraschino cherry to the center, then fold the tamal closed. My step-by-step folding guide covers this in detail.
- Steam for 1 1/2 hours, standing upright, covered with extra husks or a damp towel, until the masa pulls away from the husk easily.
How to Steam Pineapple Tamales
No tamalera? No problem. A collapsible metal steamer basket set inside a large pot works just as well, and the same setup works whether you’re using the stovetop or an Instant Pot. For the full stovetop method, timing, and complete Instant Pot instructions (including pressure and release settings), see my guide to steaming tamales without a steamer.
For this recipe specifically: on the stovetop, steam for 1 1/2 hours. In the Instant Pot, pressure cook on Low for 35 minutes, then natural release for 10 minutes before venting.
How to Serve Pineapple Tamales
These pineapple tamales are delicious on their own with a warm drink, or as part of a holiday dessert spread alongside something like carlota de limón. Pair them with atole, champurrado, or ponche navideño for a classic combination. If you really want to lean into the piña colada theme, a shot of rum alongside doesn’t hurt either.
For more ideas, check out everything you can serve with tamales.
Tamales are a traditional dish for Mexican Independence Day, Día de Muertos, Christmas, and New Year’s. They also show up on Día de los Reyes Magos, January 6th, when a special bread called rosca de reyes is served with a plastic baby Jesus hidden inside. Whoever finds it is on the hook to make tamales for Día de la Candelaria on February 2nd, so everyone else gets treated to tamales all over again.
How to Store Leftover Pineapple Tamales
Let leftover tamales cool to room temperature before storing. Refrigerate them in an airtight container, or freeze them in a Ziploc bag or other airtight container once fully cooled.
For more detail, see my full guides on how to store tamales and how long do tamales last.
Easy Pineapple Tamales Recipe
Alright amigos, here’s the full recipe. If you run into any questions while making these, just leave a comment and I’ll help you out.
I think you’re going to love how easy these sweet, tropical tamales are to make. Double the batch, they disappear fast once family and friends get a taste.
FAQ About Pineapple Tamales
What are these pineapple tamales made of?
Traditionally, pineapple tamales are made with masa harina, sugar, butter or shortening, milk or pineapple juice, and chopped pineapple. My version adds coconut milk, coconut oil, and shredded coconut for a piña colada twist on the classic.
How do you make sweet tamales?
Sweet tamales are made the same basic way as savory tamales, masa is mixed with a fat (here, coconut oil), a liquid (coconut milk and pineapple juice), and mix-ins, then spread on corn husks, filled, folded, and steamed until firm.
Are pineapple tamales the same as the pink sweet tamales?
No. The classic bright pink tamales dulces are made with raisins, not fruit. Pineapple tamales get their flavor from real pineapple mixed into the masa.
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works well. If you use fresh, you’ll want to add a little extra pineapple juice or coconut milk to the masa since canned pineapple’s brine adds some of that liquid too.
Do I have to use the maraschino cherry?
No, it’s optional. It adds a fun finishing touch in the center of each tamal, but the tamales taste the same without it. If you do use it, check the label since most maraschino cherries aren’t vegan by default.
More Tamales Recipes to Try
Check out these tamales recipes from the archives:
- Bean and Cheese Tamales
- Jalapeño and Chihuahua Cheese Tamales
- Banana Leaf Tamales
- Vegan Red Masa Tamales
- Tamales Verdes
- Masa for Tamales, No Lard Recipe
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
Pineapple Tamales (Piña Colada Flavor)
Video
Ingredients
Ingredients
- 1 lb masa harina for tamales
- ½ cup sugar
- 1 teaspoon baking powder
- 1 pinch of sea salt
- ¾ cups coconut oil I used it in liquid state
- ½ cup pineapple juice from the can of pineapples*
- 1 cup coconut milk full fat
- 1.5 cups chopped pineapple I used canned
- ½ cup shredded coconut dry coconut
- 25 maraschino cherries vegan brand and optional
- 25 corn husks
Instructions
Instructions
- Soak the corn husks in hot water and set aside until ready to use.
- In a very large mixing bowl combine the masa harina, sugar, baking powder and sea salt. Then add the coconut oil and mix until well incorporated, you’ll end up with a crumbly mix.
- Next mix in the pineapple juice, then little by little the coconut milk until you have a smooth masa. If needed add more coconut milk to help you achieve the smooth, spreadable masa mixture. Next fold in the chopped pineapple and the shredded coconut, mix until well combined.
- Drain the corn husks and shake off an excess water.
- Spread the masa onto the corn husks — you don’t have to go all the way to the sides with this masa since it’s a bit thicker. Add the cherry to the center, if using.
- Fill the tamalera, steamer pot or instant pot with enough hot water to reach right below the steamer basket. Layer drained corn husks around the steamer shelf or basket then arrange the tamales placing them standing up into your steamer pot, cover with corn husks and steam.
- Steam for 1 ½ to 2 hours on the stovetop, or cook in the Instant Pot for 35 minutes on low pressure and natural release for 10 minutes before carefully removing from the pot.
- Serve and enjoy!
Recipe Notes & Pro Tips
Nutrition
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Nancy Lopez is a Mexican-born published cookbook author and recipe developer with 20+ years of cooking experience. Raised in the U.S. and now living in North-Central Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens. Read more…
