Filling: Drain the julienned pineapple in a sieve over a bowl for about 20 minutes to collect the juice.
Put the pineapple in a saucepan with sugar, pineapple juice, lime juice, cloves and cinnamon stick and simmer over medium heat. Stir occasionally and cook until the colour darkens and the mixture thickens and can form a soft ball. Remove from heat and set aside.
Pastry: Sift the flour and salt together into a mixing bowl. Cut the butter into small chunks. Using a butter knife or fork tines rub the butter bit by bit into the flour until it looks like fine breadcrumbs.
Whisk the egg yolks, egg whites, lime juice and some cold water together. Make a well in the flour and slowly pour in the liquid and mix well with a wooden spoon.
Gradually add more cold water if the dough is too dry. Cover dough with plastic wrap and chill in refrigerator for about 20 minutes.
Take the dough out and roll out into desired thickness. Use a pastry cutter to cut into desired shape. Make a small indentation in the centre and add a small mound of the filling.