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!
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.
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.
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?
- Combine all the ingredients into a saucepan and whisk it together.
- 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.
- Press the curd through a fine-mesh sieve to remove any bits of scrambled eggs.
- 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!
Pineapple Curd
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.
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.
- The curd can be stored in the refrigerator for up to 10 days.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
I absolutely loved this curd! The pineapple is very subtle but distinct. It has whispers of vanilla. I can’t wait to use it as a cake filling or my mini parfaits.
Can this curd be frozen and for how long would it last in the freezer?
I don’t recommend freezing. It will separate upon thawing.
Perfect for the filling I was looking for for my Pina”Colada cupcakes! thx Terri
This really is delicious! I made this to go in between cake layers, and I’m excited that it turned out. My only suggestion is to be patient. This took about 30 minutes on the stovetop rather than 10. At the 15 minute mark, it was still very thin, and I considered starting over. Instead, I bumped the heat a bit closer to medium, and started whisking as it foamed a bit. I’m glad I didn’t quit! It’s likely that different pots and burners convey heat differently.
Thanks for sharing this recipe!
Cooking pineapple (which happens when it’s canned) will deactivate the eenzymes that prevent cornstarch or gelatin from thickening it.
Yes, this is true. However, I don’t suggest using fresh pineapple juice because there’s a chance it won’t get heated enough to destroy the bromelain. This is why I only recommend canned juice.
Thanks Jen!
I’ll give it a try and let you know.
Good Morning!
Is it possible to use less or no sugar?
Pineapple juice is sweet on its own, and I have to cut my sugar intake.
Nice website.
I imagine it would be okay. I haven’t tested it with less sugar so I can’t guarantee how it will turn out.
about how much does this make? in fl oz or cups or something
It makes 1.5 cups. It’s noted under the description in the recipe.
This tastes amazing! Excellent creation! Thank you for sharing!
Do you have a mango curd recipe too? Using mango nectar, tinned mango slices or pulp. Can’t figure which would work better and what enablers, corn starch with the juice or other juices (lemon or lime) with the pulp or slices to get a consistency like your pineapple butter ???
I don’t have a mango curd recipe. I’d use this recipe but replace the pineapple juice with the mango nectar.