Hominy Tamales with Pineapple

Prep time: 1 hour
Cook time: 1 hour, 30 mins.
Good for: Breakfast
Serves: 25


If you are looking for a surprising twist on a Mexican classic, we have the answer for you with this recipe! This pineapple tamal won’t disappoint! It can be served at breakfast, as a snack, or as a sweet treat—it’s versatile… just like Juanita’s Hominy! Warning: sharing this recipe may cause excessive drooling and have people wanting more. Proceed with caution.


  • 1 can (25 oz.) Juanita’s Mexican Style Hominy or Juanita’s White Hominy, rinsed and drained
  • 1 kg. corn flour for tamales
  • 1 pineapple, peeled and diced
  • 3 slices of pineapple in syrup
  • 1 cup of sugar
  • 400 grams butter
  • 2 tbsp. baking powder
  • A pinch of salt
  • 1 ¾ cups of pineapple juice
  • Food coloring yellow
  • 2 bunches of corn husks for tamales


  1. Put the chopped pineapple with sugar in a frying pan over low heat and cover. Leave until the pineapple liquid evaporates.
  2. Beat the butter on high speed until fluffy, then gradually add the cornflour, baking powder, salt, and sugar while continuing to beat.
  3. Blend the pineapple juice and Juanita’s Hominy, strain, and add to the mixture; beat until light and fluffy.
  4. Add the cold cooked pineapple with sugar and mix.
  5. Add the chopped pineapple slices in syrup and a little food coloring to the mixture to give them color.
  6. Drain the corn husks, place 2 tablespoons of dough in each one; wrap the tamales.
  7. Place them vertically in the steamer and cook for 1 hour and 30 minutes or until cooked and fluffy.

SUGGESTION: Substitute the butter for pork lard or with vegetable shortening for a vegetarian option.

The author of this recipe is:


And was developed by:

Gabriela Camberos

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