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Pineapple Tamales
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Pineapple Tamales
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Tamales are typically made with chicken or pork, but did you know that you can also make them sweet?  These tamales are sweetened with pineapple, raisins and brown sugar.

Prep time
Bake/Cook time
0:45 to 1:00
Plan for

Submerge corn husks in water overnight

20 - 30 tamales
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Pineapple Tamales
Extra Fine Granulated Sugar
Light Brown Sugar
Prep time :
Bake/Cook time :
0:45 to 1:00
Plan For

Submerge corn husks in water overnight

Yield :
20 - 30 tamales



  • 2 1/2 cups masa harina for tamales
  • 20-30 corn husks for tamales
  • 1 1/2 cups (3 sticks) butter, at room temperature
  • 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups milk



Corn Husks:

  1. Place corn husks in a large pot, bowl or sink and cover with hot water.  Place a heavy object over to tamale husks to keep them submerged overnight. When ready to use: drain water, rinse husks, place in colander to drain and cover with damp paper towel. 


  1. In an electric stand mixer beat butter and sugar until light and fluffy, about 5 minutes. With mixer on low slowly add masa harina and baking powder; combine well.  The tamales masa will be crumbly; add milk and mix until dough resembles cookie dough, about 3 minutes.

Pineapple Filling:

  1. In a saucepan add crushed pineapple with juice, brown sugar, cinnamon stick, star anise and raisins.  Bring to a boil; reduce heat and simmer until the filling is almost dry and has thickened, about 5 -8 minutes. Cool completely.

Preparing Tamales:

  1. Spread masa about 1/2 inches thick on each corn husk with a spoon.  Spoon filling down the center of masa and fold sides of the husks in toward the center.  Place tamale fold side down and repeat.
  2. Place tamales in a large steamer, upright.  Fill steamer or tamalera with 2 inches of water. The water should not touch the tamales.  Place a damp cloth or leftover damp corn husks over the upright tamales, cover with lid and steam for 45 minutes – 1 hour or until you see the tamales separating from their corn husk.  Remove from steamer, serve warm.       


Recipe developed for Dixie Crystals by Vianney Rodriguez

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