Sopaipillas: Sift all dry ingredients together. Cut in the shortening. Add water and make into dough. Let rest 15 minutes. Eggs may be omitted if you desire.
Roll out dough about 1/8 inch to 1/4 inch thick. Cut into 3-inch rectangular shapes. Fry in grease at 375 degrees F until golden brown; then turn them over. They puff up quite a bit.
Serve warm with honey, honey butter or use the desired filling.
Pineapple Filling: In a saucepan, combine cornstarch and sugar; stir in pineapple. Cook mixture over medium heat, stirring until it boils. Continue stirring constantly while it boils for 1 minute. Cool slightly. While sopaipillas are still hot, make a slit along one long side and one short side with a sharp knife. Gently lift top and fill with 1 tablespoon of warm filling. Replace top and sprinkle with confectioners' sugar. Serve warm.
Honey Butter: With a mixer, combine butter and honey until well blended. Refrigerate the honey butter if you don't plan to use it within a few hours. Return the mixture to room temperature before using.