Pineapple Curd

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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!

Side view of pineapple curd in a jar

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.

Overhead view of ingredients for pineapple curd

The process for the curd couldn’t be simpler. It’s exactly the same as making lemon curd. All you do is combine all the ingredients in a medium saucepan with a heavy bottom and cook it until it becomes thick.

It’s too easy. You have no excuse to not 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 it as a filling for sweet rolls.

Pineapple curd on a spoon

Ingredients for homemade pineapple curd?

You only need a handful of ingredients to make this tropical curd. And you probably already have most of them on hand.

  • Eggs
  • Egg yolks
  • Pineapple juice
  • Sugar
  • Cornstarch
  • Butter

The eggs and pineapple juice make up the base of the curd while the sugar sweetens it, and the cornstarch will help thicken it.

It is said that there are enzymes in pineapple that prevent it from thickening but I’ve had great results with using cornstarch. I will say that the curd will not be quite as thick as lemon curd. It’s more like a soft pudding.

How to make pineapple curd

How to make pineapple curd?

  1. Combine all the ingredients into a saucepan and whisk it together.
  2. Cook over medium-low heat while whisking continuously until the curd is as thick as warm pudding. It should coat the back of a spoon and won’t run if you swipe your finger down the middle.
  3. Press the curd through a fine-mesh sieve to remove any bits of scrambled eggs. 
  4. Cover the curd with plastic wrap and refrigerate for at least 2 hours.

The curd will keep for up to 10 days if you keep it stored in the refrigerator.


More ways to use pineapple curd

Pineapple carrot cake – Slather curd in the middle of the cake layers. But first, pipe a dam of frosting around the edge to prevent the curd from oozing out.

Pineapple cupcakes – Cut the middle out of the cupcakes and fill it with pineapple curd. This would enhance the pineapple flavor of the cupcakes!

Overhead view of pineapple curd in a jar
Side view of pineapple curd in a jar
4.58 from 138 votes

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!
This recipe yields 1 and ½ cups of curd.
Prep Time :5 minutes
Cook Time :10 minutes
Total Time :15 minutes
Servings :12
Author :Jen Sobjack

Ingredients

  • 2 large eggs
  • 2 large egg yolks
  • ½ cup (120 ml) canned pineapple juice
  • ½ cup (100 g) granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter, cut into pieces

Instructions
 

  • Add the eggs, egg yolks, pineapple juice, sugar, and cornstarch in a large bowl. Whisk together until well combined and cornstarch is fully dissolved.
  • Pour into a medium saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until thickened; about 7-10 minutes. You’ll know it’s ready when the curd coats the back of the spoon and is about the thickness of pudding.
  • When the curd has thickened, immediately remove it from the heat and stir in the butter.
  • Run the curd through a fine-mesh sieve to remove any bits of scrambled egg and transfer to a small bowl.
  • Cover the bowl with plastic wrap making sure the wrap is touching the surface of the curd to prevent a skin from forming.
  • Refrigerate for at least 2 hours or until set before serving.

Video

Notes

  • Pineapple juice: 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.
  • Cornstarch: Don’t leave out the cornstarch. The curd will not thicken properly without it.
Make ahead tip
  1. The curd can be stored in the refrigerator for up to 10 days.

Nutrition

Serving: 2tablespoonsCalories: 79kcalCarbohydrates: 11gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 65mgSodium: 13mgPotassium: 27mgFiber: 0.03gSugar: 9gVitamin A: 142IUVitamin C: 1mgCalcium: 10mgIron: 0.3mg
*Nutrition Disclaimer
Course :Dessert
Cuisine :American
Tried this recipe?Let us know how it was!

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Recipe Rating




100 Comments

  1. Kon gruffey says:

    5 stars
    Mine turned out chalky, did I do something wrong?

    1. Jen Sobjack says:

      Just like flour, it must be cooked long enough to remove the taste. First, make sure you fully dissolve the cornstarch in the wet ingredients before adding any heat. Then cook the curd slowly over medium-low heat. It should cook for about 10 minutes with constant stirring. If your curd thickens too quickly, it will not have had enough time to cook out the cornstarch flavor.

  2. Kon gruffey says:

    5 stars
    Mine turned out chalky, did I do something wrong?

  3. 4 stars
    I just made this and it worked perfectly!!! I’m gonna let it cool over night and tomorrow I will fill my vanilla cupcakes with the curd and frost with coconut buttercream frosting yummy 🙂

    1. Jen Sobjack says:

      5 stars
      It’s a great curd. Enjoy!!

  4. 4 stars
    I just made this and it worked perfectly!!! I’m gonna let it cool over night and tomorrow I will fill my vanilla cupcakes with the curd and frost with coconut buttercream frosting yummy 🙂

  5. 5 stars
    I made this to go on top of a coconut cheesecake. Delicious! Thanks for sharing this recipe 🙂

    1. Jen Sobjack says:

      5 stars
      Oh, that sounds divine!

  6. 5 stars
    I made this to go on top of a coconut cheesecake. Delicious! Thanks for sharing this recipe 🙂

  7. Can this be made with crushed pineapple?

    1. Jen Sobjack says:

      I would stick with straight juice for making curd.

  8. 5 stars
    I made the pineapple curd and it was so good. Thanks. I had a problem on the first try of making the curd. I had to learn the different between simmering and boiling water. I will made this curd again using fresh pineapple juice instead of canned pineapple juice. love it.
    PS. The cake was so Moist and Delicious.

    1. Jen Sobjack says:

      5 stars
      Thank you so much for sharing your experience! I’m happy to hear you loved the recipe!!

  9. 5 stars
    I made the pineapple curd and it was so good. Thanks. I had a problem on the first try of making the curd. I had to learn the different between simmering and boiling water. I will made this curd again using fresh pineapple juice instead of canned pineapple juice. love it.
    PS. The cake was so Moist and Delicious.

  10. More of a question the a comment. Can this pineapple curd be baked into a bundt cake
    Like the Pillsbury Pineapple Supreme bundt cake mix the sold many years ago.?
    .

    1. Jen Sobjack says:

      I haven’t tried baking it into a cake. I’ve only used it to fill already baked cakes.