Peel the Pineapples: Place the pineapple on its side and cut off the top and bottom ends. Stand the pineapple upright, and carefully slice away the skin, following the natural curve of the fruit. Remove any "eyes" or brown spots with a small paring knife.

Dice the Pineapple: Once peeled, cut the pineapple in half lengthwise, then slice each half into quarters. Remove the tough core from each quarter by cutting it away. Then, slice the pineapple quarters into bite-sized cubes.

Puree the Pineapple: Transfer the diced pineapple into a food processor. Blend until the pineapple reaches a smooth, puree consistency. If needed, stop occasionally to scrape down the sides of the processor to ensure an even puree.

Combine Ingredients: Place the pureed pineapple, sugar, and cinnamon stick in a medium-sized saucepan.

Cook the Mixture: Heat the mixture over medium heat, stirring occasionally to prevent sticking. Bring the mixture to a gentle boil.

Simmer to Jam Consistency: Once boiling, reduce the heat to low and let the mixture simmer. Continue to cook, stirring frequently, until the pineapple mixture thickens and reaches a jam-like consistency. This should take about 20-30 minutes.

Remove Cinnamon Stick: Once the jam has thickened, remove the cinnamon stick from the mixture.

Cool and Store: Allow the pineapple jam to cool completely before using.

Prepare Ingredients: In a large mixing bowl, measure 2 1/2 cups of all-purpose flour. Cut 1 cup of cold, unsalted butter into small cubes. Have 1/4 to 1/2 cups of ice water ready.

Combine Flour and Butter: Add the cold butter cubes to the flour. Work the butter into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter.

Gradually add the ice water, a tablespoon at a time, to the flour-butter mixture. Gently mix the dough until the dough comes together. Be careful not to overwork the dough.

Gather the dough into a ball, then divide it into two equal portions. Flatten each portion into a disk.

Wrap each disk in plastic wrap and refrigerate for at least 30 minutes, or until the dough is firm.

Take your chilled pastry dough and divide it into small portions, roughly the size of a golf ball.

On a lightly floured surface, roll each golf ball-sized portion of dough into a small round disc, about 4-5 inches in diameter.

Place 1 1/2 tablespoons of the pineapple jam in the center of each dough disc. Spread the jam evenly, leaving about a 1/2-inch border around the edges.

Carefully fold the dough disc over the jam to form a triangle, pressing the edges together to seal. Make sure the jam is evenly distributed inside.

: Use a fork to gently press down on the edges of the triangle, creating a sealed pattern. This will also help keep the filling inside while baking.

Lightly poke a few holes on the top of the dough with the fork to allow steam to escape during baking.

Repeat this process with the remaining dough portions.

Place the triangle-filled dough on a cookie sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes or until the pastries are golden brown.

: Once the pastries are baked, gently brush them with a mixture of yellow food coloring and water to give them a vibrant finish.

Place the pastries back in the oven for an additional 5 minutes to set the color and give them a beautiful, glossy appearance.

Remove from the oven and allow the pastries to cool slightly before serving.