Pineapple Filling

This pineapple filling is often used for famous Taiwanese pineapple cakes or pineapple tarts. It has a sweet and tangy flavor.

Course Dessert, sauce

Cuisine Asian, Chinese, Taiwanese

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings

Calories 75kcal

Remove the top, bottom and the sides skin of one fresh pineapple. (This pineapple is 3.7 pounds.)
Then, use a sharpening tool or a knife to remove the eyes run along diagonal lines.
After that, cut the pineapple into 4 big pieces or 12 small pieces. Keep the pineapple core because it has more fiber. (After peeling the pineapple, it weighs about 2.57 pounds.)
Next, put the cut pineapple into the food processor.
Next, put the cut pineapple into the food processor.
Pour the blended pineapple sauce into the non-stick wok.
After, add ¼ cup of sugar, ½ cup of light corn syrup and ⅛ teaspoon of cinnamon powder.
Mix it well. Turn on the medium small fire. Let it simmer until the liquid reduces.
Keep stirring it once a while. Be careful when you are stirring it, it will splash and it’s hot.
When the liquid reduces, turn on the fire to small and keep stirring it.
Stir it until the sauce becomes thick like a paste. Then, turn off the fire. (When it cools off, it will be thicker.)

Cooking tips for how to make pineapple filling:

Try to pick a fresh pineapple at least 3.7 pounds. Because after peeling off the skin, it is only around 2.5 pounds.
I usually pick a greenish, fresh and full pineapple. Then, let it ripe at home. Wait until the pineapple is yellow and golden. Cut it and make the filling.
Remove the skin and use a sharpening tool to remove the eyes run along diagonal lines. Or, you can slide your knife at an angle and cut them out.
Keep the pineapple core and blend it with a food processor because the core has more fiber.
If you want to speed up the cooking time, you can squeeze the juice out after blending the pineapple.
You can double or triple the recipe and freeze the rest because it takes time to make the filling.
You can use canned pineapple if you prefer. It can save your preparation work. Also, the sweetness is more consistent compared to the fresh ones.

Use a non-stick wok or pan if possible because I do not add butter for the filling.
Add sugar, corn syrup and cinnamon powder into the blended pineapple sauce. Mix it well. Turn on medium small fire to simmer the sauce until it’s thick. Keep stirring it once a while. Turn down the fire to small when the liquid reduces.
Be careful when you are stirring it, it will splash and it’s hot.