Peel pineapple, remove eyes and core. Chop pineapple to make 1 1/2 cups. In sauce pan combine pineapple, sugar, and 1/3 cup water. Bring to boiling; reduce heat to medium till thickened, stirring occasionally.(Watch closely the last 5 minutes to prevent sticking.) Cool.
Meanwhile, in bowl cut butter into flour till mixture is crumbly. Add egg yolks and vanilla; stir till well combined. Sprinkle 1 tablespoon cold water over part of mixture, gently toss with fork. Push to side of bowl. Repeat till all is moistened. Form dough into ball. Cover; chill 1 hour. Divide dough in half. On lightly floured surface roll each half to 10x10 inch square. Cut into sixteen 2 1/2 inch squares. Spoon about 1 tsp pineapple filling diagonally in center of each square. Bring up two side corners/ overlap slightly. Place on ungreased baking sheet. Brush lightly with egg white to seal. Bake in 400 degree oven for 10 to 12 minutes till golden brown. Cool on wire rack.