food 4 tots

Homemade pineapple rolls (pineapple tarts)


pineapple rolls, pineapple tarts, pineapple jam

pineapple rolls, pineapple tarts, pineapple jam

pineapple rolls, pineapple tarts, pineapple jam

pineapple rolls, pineapple tarts, pineapple jam



Ingredients: (refer to photo)
2 half-ripe pineapples, grated
200g granulated sugar (adjust according to your preference)
4 cloves
1 cinnamon stick (5 cm long)
1 tbsp lemon juice


  1. Skin pineapples and remove the “eyes”. Cut each pineapple into quarters lengthwise.
  2. Grate the pineapple using the special pineapple grater until it reaches the core (the tough centre). Discard the core.
  3. Drain the grated pineapples using a large sieve. Use a ladle to press the juice out until it is 90% dried up. Retain the pineapple juice for cooking later.
  4. Use a wooden spoon, cook the grated and drained pineapples, putting in half portion of the sugar, cloves, cinnamon sticks and lemon juice in a large pot under moderate heat until it begins to boil.
  5. Reduce the heat to medium and continue to cook, stirring occasionally.
  6. From time to time, add the pineapple juice little bit by little bit when the juice in the mixture is almost evaporated. Repeat this step until all the juice is completely used up for the cooking.
  7. Add the remaining sugar bit by bit until the desired sweetness is achieved. This step can be done close to the end of the cooking.
  8. When all the juices are used up and the mixture has started to look dry and caramelized, reduce the heat to low. Keep stirring until the mixture is almost dry and sticky with a golden-hue. This will take about 1-1½ hours.
  9. Remove cloves and cinnamon stick. Set aside to cool and store in an air-tight container.


  1. Use half ripe and just ripen pineapples only. If you use ripe pineapples, then you will need to reduce the sugar. Avoid unripe or over-ripe pineapples. Unripe pineapples will be too sour and the over-ripe ones will be too soft to handle during grating.
  2. Preferably use Sarawak pineapples (bali ong lai) as it is more fragrant than the other varieties.
  3. Make the jam in advance and keep it in the refrigerator until required.
  4. If you do not finish using all the jam, keep the unused portion in the fridge. It can last for about one month.
  5. Adding the drained pineapple juice to the mixture is to retain the full flavour of the pineapples.
  6. Use a pot with larger base to quicken the cooking process.
  7. If you want the “fibrous” texture for your jam, grate your pineapples. Do not chop or blend. Please refer to the photo for the right type of grater to get the finest fibrous texture for the jam.

>>>>>> Click on page 3 below to get the recipe on how to make pineapple pastry……………..

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  1. Js says:

    Hi, can I make the dough in advance & keep it in the fridge? Thanks

  2. th9 says:

    What brand butter do u use.. can I use farm cup

  3. cecilia says:

    Hi, can i use a blender to extract the pineapple juice and separate the juice and blended pineapple using a large sieve. This is to avoid using the grater. Please advise. Thank you.

    • food-4tots says:

      Cecilia: Blending will not give you the fibrous and chewy jam texture as what I have mentioned in my post. But, you may do so if you really can’t find the grater. Happy trying! :)

  4. Jovy Loh says:

    Thanks for the recipe! It was great :D

  5. cst says:

    Do I have to store the dough in fridge for 30 mins??

  6. Jocelyn says:

    May I ask what’s the purpose of the lemon juice in the Pineapple Jam? Thanks!

  7. Cyn says:

    What is the purpose of leaving the dough aside or in the fridge for 30mins before using it to roll pastry? Tks

    • food-4tots says:

      Cyn: This step allows the dough to rest. Chilling is to lightly firm up the dough. :)

    • food-4tots says:

      Cyn: Due to the current hot weather, it is normal for the dough to turn softer. Yes, the tart will spread (crack) more during baking. However, the crack may occur during pressing. Make sure the tart is pressed out evenly before adding the filling. :)

  8. Cyn says:

    My dough turn softer mid way thru, is that normal? would that affect the texture of the tart or anything need to be done?

    Some of the tarts seems to have crack after baked, anything I can do to avoid cracks & improve the appearance ? Thank you.

  9. Puteri Ema says:

    Can anyone tell me where can I buy the pineapple presser (brass). ? Email or contact number of the person pls…I have been looking for it for so long

  10. Eva ♥ says:

    Many does tart biscuit but it turn out harder (doesn’t melt in mouth).. so is there a reason for it? is it because they don’t add corn flour? or because of the brand of butter? and what makes the dough so soft actually? Pls advice..thank u!♥

  11. Tan says:

    How long can the baked pineapple tarts and jam be kept?

  12. li xian says:

    Hi, can I use salted butter, will it be too salty??

    I love your recipe. Turned out so well, unfortunately most of the shops are out of unsalted butter now.

  13. Ling says:

    Hi. Can you please share with me what sort of grater is recommended to grate the pineapple? Could you please post a picture of the grater? Thanks.

  14. Wern says:

    Can I know unsalted butter or slightly salted butter is more preferred in this pineapple tart?
    I am using the Lurpak brand. Thanks

  15. Priya says:

    Hi, tried making the pastry but it was a disaster. I cannot roll it out as the dough keeps cracking. Any tips?

  16. […] The pastry skin recipe is gathered from Food 4 tots: Homemade pineapple rolls (Pineapple Tarts) - […]

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