Make the Dough: In a large bowl, whisk together flour and salt. Add cold butter and blend with a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water and stir until the dough comes together. Wrap in plastic and chill for 30 minutes.

Make the Filling: In a saucepan, combine pineapple, sugar, cinnamon, and cornstarch. Cook over medium heat for about 10 minutes, until thick and glossy. Let cool completely before using.

Assemble the Empanadas: Preheat oven to 350°F (175°C). Roll out the dough to 1/8 inch thickness. Cut into 4-inch rounds. Add a spoonful of filling, fold in half, and seal edges with a fork.

Bake: Place empanadas on a parchment-lined baking sheet. Optional: brush tops with egg wash for golden color. Bake for 20–25 minutes or until golden brown. Cool before serving.