Pineapple Cilantro Empanadas

This empanada has the combination of pineapple and cilantro to be served as an appetizer or dessert.

Photo of Pineapple Cilantro Empanadas


5 cups DOLE® Chef-Ready Cuts, Pineapple Cubes
1-1/2 cups flaked coconut
1/2 cup sugar
1/2 cup chopped fresh cilantro
1 teaspoon vanilla extract
2 pkg. (5-inch) frozen empanada shells
1/4 cup sweetened condensed milk


  1. Preheat oven to 375°F.  Spray two baking sheets with nonstick cooking spray.
  2. Combine pineapples, coconut, sugar, cilantro and vanilla in bowl; set aside.
  3. Assemble empanadas by filling each shell with 1-1/2 tablespoons of pineapple coconut mixture.  Moisten half the dough’s edge with water and fold in half to create a half-circle shape.  Press edges with a fork to seal.  Pierce tops with a fork to vent.
  4. Place empanadas on prepared baking sheet.  Brush tops of empanadas with sweetened condensed milk.  Bake 20 minutes or until browned.  Cool and serve.
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