Recently, I got my hands on the most beautiful and aesthetically-looking fruits, Del Monte® Pinkglow® Pineapple. The fruit is naturally pink, with an aromatic sweet note when I cut it open. It is sweet and juicy, and I was literally eating every bit, ensuring nothing was wasted. I would be making Pinkglow® Pineapple Mini Pies, pairing with a No-Churn Pinkglow® Ice Cream. This is inspired by how people love dipping apple pies into ice cream. It is easy to make, and the end results are surprisingly delicious.
What is Del Monte® Pinkglow® Pineapple?
Pinkglow® pineapples grow on a select farm in the South-Central region of Costa Rica, which has the ideal soil and climate for growing pineapples. They are sweeter and juicer than traditional pineapples, with a note of candy pineapple aroma. The beautiful pink hue is from lycopene, a natural pigment that gives some produce its red color (e.g. tomatoes, watermelon), which makes this product pink. For more information and fun facts about Del Monte® Pinkglow® Pineapple, check out here.
Del Monte® Pinkglow® Pineapple Mini Pie
- Silicone Spatula
- Baking Sheet
- 300 g Pinkglow® Pineapple
- 20 g sugar
- 35 g honey
- A pinch of salt
- 1 egg beaten
Ruby Chocolate Glaze
- 50 g ruby chocolate bar
- 1 tbsp unsalted butter
To Prepare Pineapple Filling:
- Dice the pineapple into fine pieces. It is okay to leave some small chunks, which will add texture to the pie filling.
- Before adding in the saucepan, squeeze out as much juice from the pineapple as possible. This shortens the cooking time.
- Put the diced pineapple pieces in a saucepan, along with sugar and salt. Boil it with medium to medium-high heat. Stir constantly.
- Once the water starts to evaporate, add the honey. Continue to stir constantly, until the moisture is almost fully evaporated. At this point, the pineapple becomes a dark pink color and starts to stick together. This process takes approximately 15-20 minutes.
- Once it is ready, the pineapple filling is ready. Cover the bowl with plastic wrap and place in the fridge overnight or for at least 1 hour. This allows the filling to be easier to work with.
- Preheat the oven at 175 °C or 347 °F.
- Remove the Easy Roll Pie Crust from the box. Leave it at room temperature for 5-10 minutes.
- Slowly roll out the pie crust dough and cut them into 6cm x 8cm rectangles. The dough will give you a total of 16 rectangles.
- On a baking sheet lined with parchment paper or a silicone baking mat, place 8 rectangles. You may place them relatively near one another.
- Brush egg wash over the entire surface of each rectangle on the baking sheet. Place 1.5 tbsp pineapple filling into the centre and gently spread it around, leaving ¼ inch of space on the edges.
- Brush another rectangle with egg wash. Then place this rectangle on top of the filling-topped rectangles – egg wash side down.
- Use a fork to press firmly around the pocket of filling, sealing the dough well on all aside. Then use the fork to poke holes on top of the filled pastry to allow the steam to escape. Brush the top with the egg wash to give it a beautiful golden color while baking.
- Repeat step 5-7 for the remaining rectangles.
- Bake for 15-18 minutes or until they are golden brown.
- Transfer the pies to a cooling rack to cool completely before glazing.
To prepare Ruby Chocolate Glaze:
- Prepare a pot of hot water. Use the double boiler method to melt the ruby chocolate and unsalted butter together.
- Use a piping bag to drizzle on each pineapple pie, or use a spoon to glaze it instead. Ready to serve.
Disclosure: sponsored by Del Monte® Pinkglow®