I recently had the pleasure of trying the stunning Del Monte® Pinkglow Pineapple, a fruit that’s as beautiful as it is delicious. This unique pineapple is naturally pink, exuding a sweet, aromatic fragrance when sliced. Its juicy, tender flesh was so irresistible that I made sure to savor every last bite. Inspired by the classic combination of apple pie and ice cream, I decided to create Pinkglow® Pineapple Mini Pies paired with a No-Churn Pinkglow® Ice Cream. The recipe is straightforward, and the result is surprisingly delightful.

What is Del Monte® Pinkglow Pineapple?

Del Monte® Pinkglow Pineapples are cultivated on a specialized farm in the South-Central region of Costa Rica, where the soil and climate are perfect for pineapple growth. These pineapples are sweeter and juicier than the traditional varieties, with a distinctive candy-like pineapple aroma. The vibrant pink color is due to lycopene, a natural pigment also found in tomatoes and watermelon, which imparts a rosy hue to the fruit. For more information and interesting facts about Del Monte® Pinkglow® Pineapple, click here.

Del Monte® Pinkglow Pineapple Mini Pie

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert, Snack

Cuisine Western

Servings 8 servings

Equipment

• Oven
• Silicone spatula
• Saucepan
• Baking sheet

Ingredients

  

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Pineapple Filling

• 300 g Pinkglow Pineapple
• 20 g sugar
• 35 g honey
• A pinch of salt

Pie Crust

• 1 box Pillsbury Easy Roll Pie Crust

Egg Wash

• 1 egg beaten

Ruby Chocolate Glaze

• 50 g ruby chocolate bar
• 1 tbsp unsalted butter

Instructions

 

To Prepare Pineapple Filling:

• Dice the pineapple into fine pieces, leaving some small chunks for texture in the pie filling.
• Squeeze out as much juice from the pineapple as possible before cooking to shorten the cooking time.
• Place the diced pineapple, sugar, and salt in a saucepan. Cook over medium to medium-high heat, stirring constantly.
• Once the water starts to evaporate, add the honey. Continue to stir until the moisture is almost fully evaporated and the pineapple turns a dark pink color and starts to stick together. This process takes about 15-20 minutes.
• Transfer the pineapple filling to a bowl. Cover with plastic wrap and refrigerate overnight or for at least 1 hour to make the filling easier to work with.

To Assemble:

• Preheat the oven to 175°C (347°F).
• Remove the Easy Roll Pie Crust from the box and let it sit at room temperature for 5-10 minutes.
• Roll out the pie crust dough and cut it into 6cm x 8cm rectangles, yielding a total of 16 rectangles.
• Place 8 rectangles on a baking sheet lined with parchment paper or a silicone baking mat.
• Brush egg wash over the entire surface of each rectangle on the baking sheet.
• Place 1.5 tbsp of pineapple filling in the center of each rectangle and spread it, leaving a ¼ inch border around the edges.
• Brush another rectangle with egg wash, then place it on top of the filling-topped rectangles, egg wash side down. Use a fork to press around the edges to seal the dough and poke holes on top to allow steam to escape. Brush the tops with egg wash for a golden color when baking.
• Repeat steps 5-7 for the remaining rectangles.
• Bake for 15-18 minutes or until golden brown.
• Transfer the pies to a cooling rack to cool completely before glazing.

To Prepare Ruby Chocolate Glaze:

• Use a double boiler method to melt the ruby chocolate and unsalted butter together over a pot of hot water.
• Use a piping bag to drizzle the glaze over each pineapple pie, or use a spoon to glaze them. Ready to serve.

Keyword Pie, Pineapple

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