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These easy-to-make Guatemalan pineapple empanadas make for a delicious dessert or an easy sweet snack. Empanadas de piña, or pineapple empanadas, have been one of my favorite Guatemalan desserts since I was a kid growing up in Guatemala.

A Taste of Home: Guatemalan Pineapple Hand Pies

Sharing Guatemalan recipes always brings me joy, especially recipes for traditional Guatemalan food I grew up with. So I feel  I’m sharing a sweet little piece of my childhood. And I do hope that you enjoy making these pineapple hand pies as much as I enjoy sharing part of my home country with you.

Since I moved to the US more than 15 years ago, one of the things I miss the most about Guatemala is the food. Guatemalan food holds a special place in my heart, and cooking Guatemalan dishes makes me feel closer to home.

Empanadas de piña were one of my favorite snacks as a kid. I could never have just one, and once you’ve tasted them, you will know why. These usually awaited me when I got home, along with a glass of refreshing horchata. 

Juicy and Delicious: Easy Pineapple Empanadas

I made a few modifications for this version of Guatemalan pineapple empanadas, so it’s super easy to make them. For starters, I used frozen pie mix instead of making the empanada dough from scratch. But you can also use your favorite recipe for sweet empanada dough.

Empanadas have always been one of my favorite foods. So whether it’s the classic empanadas Chilenas or  Mocca coffee, check out my other sweet and savory empanada recipes!

What Are Pineapple Empanadas?

Empanadas are very similar to hand pies. They are a traditional food in Guatemala and many other Latin American countries. My favorite Guatemalan empanadas are the empanadas de piña and the empanadas de manjar. Pineapple empanadas are a quick dessert or sweet treat with fresh sweet pineapple wrapped in flaky sweet dough.

Can You Freeze Pineapple Empanadas?

Empanadas are popular and delicious dishes that can be enjoyed as a snack or a meal. Whether you have leftovers or want to make them a few days in advance, freezing empanadas is a great way to preserve their flavor and texture.

If you plan to make empanadas ahead of time, freezing them is a great option to save time and have a quick meal or snack. There are two ways to freeze empanadas: unbaked and baked.

How to Freeze Unbaked Empanadas

Freezing unbaked empanadas is the best way to maintain their flavor and texture. To do this, arrange the unbaked empanadas on a parchment-lined baking sheet, making sure they don’t touch each other. Then, place the baking sheet in the freezer and let them freeze until solid.

Once the empanadas are frozen, you can transfer them to a freezer bag or container. Be sure to label the container with the date and type of empanada to keep track of what you have in the freezer. Frozen empanadas can last up to three months.

How to Freeze Cooked Empanadas

If you have leftover baked empanadas, you can freeze them, but they will lose some of their signature texture and flakiness. To prevent freezer burn, wrap each empanada separately in plastic wrap and then transfer them to a freezer bag or container. Don’t forget to label and date the bag!

How To Reheat Frozen Empanadas

To bake frozen raw empanadas, preheat the oven to the recommended temperature in the original recipe and add a few extra minutes to the cooking time. It’s not necessary to thaw the empanadas beforehand; take them directly from the freezer and bake them until they’re golden brown.

To reheat frozen baked empanadas, unwrap the desired amount of hand pies and heat them over low in the oven or toaster oven until they’re warmed through. Alternatively, you can reheat them in the microwave for a few minutes.

Easy Guatemalan Pineapple Empanadas Recipe

Ingredients

• 2 frozen pie crusts (or your favorite homemade pie crust)
• 4 cups of pineapple, cut into small pieces
• 1 cup of sugar
• 1 cinnamon stick
• 1/2 teaspoon vanilla extract
• 2 tablespoons of cornstarch
• 2 tablespoons of water
• 1 egg
• 1 tablespoon of water
• Additional sugar
• 1/4 cup confectioner’s sugar

How To Make Empanadas de Piña

1. Preheat the oven to 350F.
2. Add the pineapple, sugar, cinnamon stick, and vanilla to a medium pot.

   

3. Cook the pineapple filling over medium-high heat until boiling. Reduce heat and simmer for about 10 minutes, stirring regularly.
4. Mix the cornstarch and two tablespoons of water, add to the pot, and mix well. Simmer for another 5 minutes or until the pineapple filling has thickened.

   

5. Remove from heat and let cool.
6. Place the pie crust dough on waxed paper. Using a round 4″ cookie cutter, cut the pie crust into circles. Combine the leftover pie crust, roll with a pin until flat and about the same thickness as the original dough, and continue cutting empanada discs until you have about 12 4″ disks.
7. To assemble the empanadas place two tablespoons of pineapple filling in the center of each empanada disc.

   

8. Using a brush moisten the edges of the empanada discs.
9. Fold the empanada discs and bring the edges together, sealing them by pressing down on them with a fork.

   

10. Beat the egg with a tablespoon of water.
11. Glaze the tops with an egg wash mixture and sprinkle the confectioner’s sugar.
12. Place the empanadas on a baking sheet lined with parchment paper and bake until golden, about 10-12 minutes.

    

Healthier Empanadas De Piña

To reduce the amount of sugar in these empanadas and make them healthier, I sometimes make them with a calorie-free sweetener from stevia. All you have to do is replace the granulated sugar with the same amount of Truvia Granulated Calorie-Free Sweetener.

You can also replace the confectioner’s sugar with Truvia Confectioners Calorie-Free Sweetener. It’s an excellent option for enjoying this delicious Guatemalan dessert without the guilt!

More Guatemalan Dessert Recipes

Have you ever tried Guatemalan cuisine? It’s a delightful combination of Mayan and Spanish flavors, resulting in a one-of-a-kind taste experience. From the crunchy Champurradas to the rich Ayotes, your taste buds are in for a real treat. Trust me, once you try it, you won’t be able to resist whipping up some of these dessert recipes at home. So, let’s get our aprons on and get cooking!

Champurradas

This a super easy recipe for champurradas that will surely be a success with everyone in the family! Guatemalan champurradas are scrumptious giant cookies with the perfect level of crunch to dunk in your morning coffee! 

Bocado De Reina

Bocado de Reina is a delicious Guatemalan cake made with leftover bread. It is remarkably similar to bread pudding but has more cake consistency. It is an amazingly easy and quick dessert that goes great with any meal!

Ayote En Miel

Ayote en miel (or ayote en dulce) is a delicious squash in a sweet syrup of panela (unrefined cane sugar) and spices. Once you taste the sweetness of the syrup and the subtle nutty taste of the squash, you will love this Guatemalan dessert! So, here is my super easy recipe to end a great family meal with something sweet that reminds me of back home!

Molletes

Guatemalan molletes are a traditional Guatemalan dessert similar to stuffed French toast, usually served for the Day of the Dead or All Saints Day festivities. They are fried pan dulce or sweet bread stuffed with milky custard soaked in a delicious syrup made with panela (or raw sugar) and rum.

Barquillos, Delicious Wafer Cookies

Want to add a unique and delicious treat to your dessert repertoire? Look no further than Guatemalan barquillos! With their delicate texture and sweet flavor, these thin rolled wafers are a must-try for any dessert enthusiast.

Continue to Content

Guatemalan Pineapple Empanadas

Yield: 12

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour 15 minutes

These easy-to-make pineapple empanadas make for a great dessert or a sweet snack

Print

Ingredients

• 2 frozen pie crust, or your favorite homemade pie crust
• 4 cups of pineapple, cut into small pieces
• 1 cup sugar
• 1 cinnamon stick
• 1/2 teaspoon vanilla extract
• 2 tablespoons of cornstarch
• 2 tablespoons of water
• 1 egg
• 1 tablespoon of water
• 1/4 cup confectioner’s sugar

Instructions

1. Preheat the oven to 350F.
2. Add the pineapple, sugar, cinnamon stick, and vanilla to a medium pot.
3. Cook the pineapple filling over medium-high heat until boiling. Reduce heat and simmer for about 10 minutes stirring regularly.
4. Mix the cornstarch and the 2 tablespoons of water and add to the pot and mix well. Simmer for another 5 minutes or until the pineapple filling has thickened.
5. Remove from heat and let cool.
6. Place the pie crust dough on waxed paper. Using a round 4″ cookie cutter cut the pie crust into circles. Combine the leftover pie crust and roll with a pin until flat and about the same thickness as the original pie crust dough and continue cutting empanada discs until you have about 12 4″ disks.
7. To assemble the empanadas place 2 tablespoons of pineapple filling in the center of each empanada disc.
8. Using a brush moisten the edges of the empanada discs.
9. Fold the empanada discs and bring the edges together sealing them by pressing down on them with a fork.
10. Beat the egg with a tablespoon of water.
11. Glaze the tops with an egg wash mixture and sprinkle with confectioner's sugar
12. On a baking sheet lined with parchment paper bake until golden, about 10-12 minutes.

Notes

I made a few modifications to this recipe so it’s super easy to make, like using frozen pie mix instead of making the empanada dough from scratch.

Nutrition Information:

Yield: 12 Serving Size: 1 portion
Amount Per Serving: Calories: 220Saturated Fat: 7.4gCholesterol: 14mgSodium: 142mgCarbohydrates: 38.5gFiber: 1.3gSugar: 25.5gProtein: 1.7g

This recipe uses estimated serving sizes based on a 2,000-calorie-a-day diet. Values may vary depending on ingredients, brands, serving packages, or other nutritional factors.

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Paula Bendfeldt-Diaz

Paula moved from her native Guatemala to SW Florida with her husband and two children and together they are discovering what it means to live life between two languages.

Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .

When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.

Latest posts by Paula Bendfeldt-Diaz (see all)

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