Pineapple pie photo

Pineapple pie

by Inge Mersseman



  • puff pastry
  • baking marzipan (slices)
  • pineapple chunks, marinated in a little sugar
  • pineapple jam or glaze
  • powdered sugar


Pineapple chunks 6 x 14cm

  • 1000 g pineapple chunks
  • 100 g sugar

marinate the frozen pineapple chunks the day before with the sugar. Drain the juice.

Ingredients for the pineapple jam

  • 500 g pineapple chunks
  • 450 g sugar
  • a pinch of salt
  • 5 g pectin
  • 50 g sugar

mix the pineapple chunks with sugar and salt and leave to stand for the whole night, to marinate

bring to boil all the marinated pineapple and mix

blend the 50 g sugar with the pectin and add to the jam, mix well

bring to boil for another 5 to 10 min to 104˚ C (the pectin in the sugar can thicken the jam)


prick the puff pastry, place in a pre-heated oven at 180 °C and bake for 15 minutes, until golden brown

press softly small rings into the puff paste (with a flan ring)

place thin marzipan slices on to the puff pastry rounds

cover with the marinated pineapple chunks

sprinkle with powdered sugar

bake for 1 h at 180°C and leave to cool

bring to boil the jam and lightly glaze the baked pies

sprinkle with powdered sugar  

Product used

Pineapple chunks - MD2 Extrasweet
Pineapple chunks - MD2 Extrasweet photo

packaging: 5 x 1 kg