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maui wowee pineapple pork belly tarts on wood serving board

Maui Wowee Pineapple Pork Belly Tarts

  • Author: Shannon Feltus | Urban Farm Foods
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x


  • 4 tablespoons Spiceology Maui Wowee Rub
  • 1 can chopped pineapple drained
  • 1/2 lb cured pork belly
  • 3 tablespoons honey
  • 1 pack puff pastry dough


  1. Preheat the oven to 400 degrees F.
  2. Arrange thick slices of pork belly on a sheet pan. Using 3 tablespoons of Maui Wowee coat the slices evenly. 
  3. Lay the puff pastry sheets out flat and cut into nine squares per sheet. On another sheet pan lined with parchment arrange the puff pastry squares with at least 1/2 inch between. Spoon a heaping tablespoon of chopped pineapple into the center of each square. Divide the remaining tablespoon of Maui Wowee among these pastry squares and sprinkle over each.
  4. Place both sheet pans in the oven at the same time and bake for 12-15 minutes or until pastry is golden and puffed around the edges.
  5. After removing the pans, allow the pork belly to rest and also drizzle honey over each pineapple portion of the tart while they are warm
  6. Slice pork belly into 2 inch wide pieces and top each tart with one.
  7. Enjoy Warm!