Pineapple Curd

This post may contain affiliate links. For more information, read my disclosure policy.

This homemade Pineapple Curd is sweet, creamy, and so easy to make. It takes just a few minutes to whip up this bright, tangy filling. This bright and buttery pineapple curd is a delicious filling for cakes, cupcakes, sweet rolls, and tarts. You’ll be happy you made this once you give it a try!

Pineapple curd in a glass bowl with pineapple slices behind it.

I have so many spring favorites. One of them being pineapple. I could eat it every day as long as it’s sweet and juicy! It really doesn’t get much better than fresh ripe fruit.

Except for turning the juice of said fruit into a rich, decadent curd! Oh yeah, I went there and I have no regrets. Try it in my pineapple coconut cake or use it in pineapple sweet rolls.

I honestly have never even had pineapple curd before now. I came up with the idea after testing recipes that required pineapple filling and decided to go ahead and make my own version of this sweet, tropical curd.

Ingredients for pineapple curd laid out on a dark wooden background.

The process for the curd couldn’t be simpler. All you do is combine all the ingredients in a large heatproof bowl. Set the bowl over a pot of simmering water and cook it until becomes thick.

It’s too easy. You have no excuse not to make it!

You may be tempted to just devour it with a spoon but try to resist. Save it to spread between cake layers, fill cupcakes, or use as a filling for sweet rolls.

Sweet Pineapple Curd in a glass bowl with pineapple slices next to it.

What’s so great about homemade Pineapple Curd?

You only need 4 ingredients – eggs, pineapple juice, granulated sugar, and butter.

It’s easy! You simply combine, stir, and cook. If you accidentally scramble the eggs, no worries. Run the curd through a fine-mesh sieve to remove the bits of egg.

It can be made up to a week in advance. This is useful if you need to plan ahead for a special event/dinner.

A spoon scooping creamy pineapple curd from a glass bowl.

Helpful tools

This homemade Pineapple Curd is sweet, creamy, and so easy to make. It takes just a few minutes to whip up this bright, tangy filling.

Pineapple Curd

This homemade Pineapple Curd is sweet, creamy, and so easy to make. It takes just a few minutes to whip up this bright, tangy filling. This bright and buttery pineapple curd is a delicious filling for cakes, cupcakes, sweet rolls, and tarts. You’ll be happy you made this once you give it a try!
3.86 from 7 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 servings
Calories: 83

Ingredients

  • 4 large egg yolks
  • 1/2 cup canned pineapple juice *
  • 1/2 cup granulated sugar
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter cut into pieces

Instructions

  • In a large stainless steel bowl or any heatproof bowl, combine the egg yolks, juice, sugar, and salt. Whisk until well combined. 
  • Set the bowl over a saucepan of simmering water and cook, stirring constantly, until the mixture thickens. It should be the consistency of regular yogurt. This can take up to 10 minutes depending on the temperature of the simmering water.
  • Remove from heat. If necessary, strain the curd through a fine-mesh sieve to remove bits of egg that may have scrambled. Stir in the butter until it is fully melted and mixed in. 
  • Cover the curd with plastic wrap. Make sure the plastic wrap is touching the surface of the curd to prevent a skin from forming. Refrigerate until cold. The curd will thicken as it cools. The curd can be made up to a week in advance.
  • The curd will keep for up to 10 days stored in an airtight container in the refrigerator. 

Notes

*Be sure to use canned pineapple juice. Fresh pineapple juice will not thicken properly because it contains bromelain which inhibits thickening. This enzyme is destroyed during the canning process which is why canned juice will work best for making curd.
If your curd isn't thickening, gradually increase the temperature and continue whisking.
The curd can be frozen for up to 6 months. Thaw in the refrigerator overnight before use.
This recipe yields 1 and 1/2 cups of curd.

Nutrition

Serving: 2tablespoons | Calories: 83kcal | Carbohydrates: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 27mg | Potassium: 6mg | Sugar: 8g | Vitamin A: 4% | Calcium: 0.8% | Iron: 0.9%

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Tried this recipe? Share it on Instagram!Mention @introvertbaker or tag #bakedbyanintrovert!

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

79 Comments