Pineapple buns have been a common snack since childhood. It is a Hong Kong pastry most likely sold in all bakeries of any Chinatown in the world. It is a sweet bun with a crumbly cookie topping with commonly nothing inside, although there are variations with coconut, red bean, and butter inside. It is called a pineapple bun because of its textured appearance on top. It is one of my favorite Chinese pastries and my mom used to buy it every weekend after our family ate Dim-Sum.
In Japan, they call it Melonpan, and I think they taste pretty much the same, although somehow I prefer the Chinese variety (they seem more moist, which I like). My Japanese friend and I decided to make it one day, since there are no Japanese/Chinese bakeries in our city. The cookie topping is much more difficult than we thought! You need to basically create a thin round sheet of cookie dough and wrap it around the bread yeast before you put it in the oven. The topping kept breaking apart, but in the end it turned out fantastic!
If you want to make your own, we used this recipe: Cooking With Dog – Melonpan