In a standing mixer bowl, combine the flour, salt, and vegetable shortening. Mix at medium speed for about 2 minutes, then gradually add the beer and continue mixing until a dough forms. Once the dough comes together, cover it and let it rest for 2-4 hours.

As this rests, add the pineapple, cornstarch, sugar and 1 tbsp of ground cinnamon to a blender and blend for just under 10 seconds so that the mixture remains a little chunky.

Pour the mixture into a saucepan and cook over medium-low heat until it reaches a simmer, then remove from heat and let it cool. As the mixture cools it will thicken into a marmalade.

Preheat the oven to 350°F.

Roll out the dough into 20-25 even balls and flatten each ball into a thin circle using a tortilla press.

Place about 1/2 - 3/4 tbsp of the pineapple filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape and seal the edges by pressing with a fork.

Place the empanadas on a baking sheet lined with parchment paper and bake for 45 minutes, or until golden brown.

While the empanadas are baking, mix the remaining cinnamon and sugar in a shallow dish. Once the empanadas are done, immediately roll them in the cinnamon-sugar mixture to coat and enjoy!