Bite-sized Mini Pineapple Tartlets are the perfect little dessert: flaky phyllo shells filled with a sweet, caramelized pineapple mixture and finished with a dollop of whipped cream. They’re easy to make, elegant to serve, and ideal for parties, potlucks, or a casual treat at home.
These mini tartlets are one of those recipes that feel special but are incredibly simple. You can prepare them in minutes using ready-made mini phyllo shells, a can of pineapple (or fresh pineapple if you prefer), a little butter and brown sugar to caramelize the fruit, and a light whipped topping. The result is a crisp, buttery shell filled with warm, slightly spiced pineapple and topped with airy cream — a combination that’s bright, satisfying, and easy to eat.
I recently made these for a bachelorette evening and they disappeared fast. Using canned pineapple is a convenient shortcut that still delivers great flavor: sautéing the drained chunks with brown sugar and a touch of cinnamon creates a quick caramelization that deepens the fruit’s sweetness. If you want to make them more adult-friendly, a splash of rum or dark rum extract during the sauté step adds a lovely warmth and complexity.
Serve the tartlets right after assembling for the best texture. The phyllo shells are at their crispiest when fresh; after sitting for a while the filling can soften them. For parties, set up an assembly station so guests can top their own tartlets with whipped cream or garnish with a mint leaf for color.
Below you’ll find the ingredient list, step-by-step instructions, and helpful tips to make these Mini Pineapple Tartlets perfectly every time.
Mini Pineapple Tartlets
Ingredients
- 2 boxes mini phyllo shells
- 1 (20 oz) can pineapple chunks, drained (or about 2 cups fresh pineapple, diced)
- 1/2 Tbsp light butter
- 1 Tbsp brown sugar
- 1/4 tsp cinnamon
- Lite whipped topping (such as Lite Reddi-wip), for finishing
Instructions
- Heat a small skillet over medium heat and add the light butter. Once melted, add the drained pineapple chunks.
- Stir in the brown sugar and cinnamon. Sauté the pineapple for about 5–6 minutes, stirring and breaking the chunks apart slightly, until the fruit is warmed through and starting to caramelize. If using, add a splash (about 1 tsp) of rum or rum extract during the last minute of cooking for extra flavor.
- Remove the skillet from the heat and let the pineapple cool slightly for a minute or two.
- Spoon the caramelized pineapple into each mini phyllo shell. Top each filled shell with a small dollop of lite whipped topping just before serving.
- Serve immediately for best texture; the shells are crispiest when freshly filled. If preparing ahead, keep the filling and shells separate and assemble just before serving.
Nutrition
Nutrition information is automatically calculated and should be considered an estimate.