Imperial Sugar
Imperial Sugar

Pineapple Tamales

Pineapple 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 Imperial Sugar 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.       
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com