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 😀

  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!♥

    • food-4tots says:

      Eva: I haven’t tried any tart biscuits and do not know why they turn out hard. Maybe you can give my recipe a try as the texture is melt in the mouth. 🙂

  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.

    • food-4tots says:

      Li xian: This will depend on the brand. For Lurpak, it has lightly salted butter. You can use salted butter and omit the salt in the recipe. Hope it helps! 🙂

  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?

    • food-4tots says:

      Priya: If the dough is too soft, you may need to chill it for a while. Another possibility is due to the pineapple press you use. Some are difficult to handle. 🙂

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  17. Rustic15 says:

    The combination of the ingredient and the dough turn out too soft..
    I barely can role it till I had to add more flour to it.

    No offence but some website mentioned 250gram butter for 500gram flour.

    • food-4tots says:

      Rustics15: If you find the dough is too soft, chill it in the fridge for a while. Try to work on them batch by batch. Sorry, I haven’t tried out the combination as mentioned by you. 🙂

  18. Chanel ling says:

    Hi, I would like to try your recipe. My husband requested me not to add icing sugar since he doesn’t like sweet pastry.

    Can I omit sugar? Will it affect the texture of my dough? Or anything I can replace icing sugar with?

    • food-4tots says:

      Chanel Ling: Baking is all about chemistry. It is not advisable to remove icing sugar. I’m not sure what you can use to substitute it. Maybe you can do a google check. 🙂

  19. Patricia says:

    What is the purpose of icing sugar? Can I use castor sugar any fine sugar?

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  23. rose says:

    Can I use brown sugar to cook pineapple filling?
    Which is better white or brown? Thanks

  24. Helen says:

    Thank you so much for the post! Tried your recipe and it was amazing! Am considering if I should bake or get my pineapple tarts this cny… Choosing between Lecafe, Kele, bengawan solo and pineapple tarts singapore ( Thanks once again!

    • food-4tots says:

      Helen: Thank you so much for the wonderful feedback! So glad it works for you! Enjoy your CNY baking regardless of which one will be your final choice! 🙂

  25. Dana says:

    Your pineapple tart recipe is fantastic. My family and friends love them and trust me, I won’t be getting store bought pineapple tarts ever again. The pastry is buttery and melts in the mouth. Thank you so much for generously sharing your recipe.

  26. Jerlin says:

    Hi, if I’ve already made the shape of the dough with pineapple jam and leave it for overnight in the fridge without baking and then next day bake it, is it ok?

  27. Azman says:

    I read ur comment to raja ema abt the roll jam tart pressing equipment as she asking where to get them u say read at the bottom of the page .i too read them but could not find so where can we purchase them do u have their website where u purchased them thanks

  28. Dimple says:

    Perfectly done…love your recipe..thanks a bundle <3

  29. shahriah says:

    Hi there, thanks 4 d recipe.. can i use juice extractor 4 d jem

    • food-4tots says:

      Shahriah: If you use juice extractor, the juice and fiber will be separated. When making this jam, we need a mixture of both to create a chewy and aromatic texture. 🙂

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