Pineapple Curd that is sweet, creamy, tangy, and looks and tastes like a spoonful of glorious summer! Very easy to make, a delicious alternative to lemon curd or passion fruit curd, and it pairs well with anything!
Make this easy and creamy pineapple curd to eat on its own, or as a filling for a variety of delicious desserts!
A sweet, perfectly ripe pineapple is one of the best things that I look forward to in Spring and Summer.
I love making pineapple syrup that I can then store for months to come, and I also love making creamy pineapple tart, pineapple popsicles, chia fresca with pineapple etc. as summer treats.
Having said that, I also have a love-hate relationship with fresh pineapple because of how it makes my tongue itch (thanks Bromelain!).
But that (usually) doesn’t stop me from gorging myself with fresh, juicy pineapple every time though.
Pineapple curd
I got the idea to make this pineapple curd when we got some pineapple recently, and it was some of the sweetest tasting pineapple I’ve had in a long time!
Wanting to do something different with the pineapples, I thought I’d try a pineapple curd, for a lovely fruity, tangy spread for breakfast and brunch.
I’ve already shared my recipes for lemon curd and passion fruit curd, so a tropical curd like this pineapple curd seemed like a great idea as well!
This pineapple curd is so versatile and incredibly delicious! And very easy to make. I’ve made it many times, and haven’t had it curdle even once.
Just follow the tips that I’ve provided to get perfect results every time!
This recipe has been thoroughly re-tested and adjusted in July 2024. The adjustments made were to,
- Increase the pineapple flavor in the final curd.
- Decrease the cornstarch amount, as a few of my readers had issues with properly cooking the pineapple juice.
- Still keep the final curd deliciously creamy.
Ingredients to make pineapple curd
Pineapple juice
I like to use store-bought pineapple juice because it’s more convenient and the flavor is more consistent.
It’s easy to find 100% pineapple juice with no water or sugar added. Dole pineapple juice is a fantastic option. The juice is sweet and delicious and perfect for this curd recipe.
However, you can also use freshly juiced pineapple. I have done this too, and the results are delicious!
Use a juicer to extract the juice from the pineapple. I have a cold press / masticating juicer, which, from what I’ve read, preserves the nutrients of your fruits more. But you can use any juicer you own.
Another option is to blend the pineapple, and then pass it through a nut milk bag / cheesecloth to remove all the pulp.
This way you can squeeze out all the juice, and still use the pulp in smoothies if you like.
Sugar
The amount of sugar you add will vary depending on the sweetness of the pineapple juice you use.
The sugar in this recipe, is based on canned pineapple juice, so I know the sweetness is fairly consistent. However, if you use fresh pineapple, you may need to adjust the sugar content to your liking.
Lemon or lime juice
The sour lemon or lime juice enhances the flavor of pineapple juice.
Cornstarch or Instant ClearJel
Since pineapple has a more delicate flavor, I didn’t want to rely only on egg yolks to thicken the curd.
This is why I add a little cornstarch or instant clearjel to help with the thickening. It thickens the curd without adding additional flavor.
Cornstarch is absolutely fine to use, but if you have plans on freezing your pineapple curd, then I recommend using instant clearjel.
Egg yolks
A previous version of this recipe used both whole eggs and egg yolks. After re-testing this recipe, I removed the extra liquid added from the egg whites, and just use egg yolks now.
Egg yolks add a lovely richness to the pineapple curd while thickening it as well.
Butter
Butter has two functions in this recipe.
- It adds a creaminess to the final pineapple curd.
- It helps to make the pineapple curd deliciously spreadable after it’s chilled in the fridge, and contributes to the thickening as the curd chills.
How to make pineapple curd
All the ingredients should be measured and ready to go before you start cooking. You will also need,
- A non-reactive saucepan (since you’ll be cooking an acidic liquid)
- Whisks
- A stick blender or regular blender (to make the curd more creamy)
- A sieve / strainer
- Spatula
Making concentrated pineapple juice
The first step is to increase the pineapple flavor in the curd by concentrating the pineapple juice.
This is done by using double the amount of pineapple juice, but heating it boil it down to 50% volume. This way you have a slightly thicker juice, with a more prominent pineapple flavor! The juice will be slightly thicker and darker in color than the pineapple juice that was not cooked down (image 1).
This is really important for two reasons.
1 ) Pineapple juice has a lighter flavor compared to lemon juice or passion fruit juice when making fruit curds. So the pineapple flavor tends to get lost in the eggs, butter, and cornstarch. This reduction step makes the pineapple flavor that much more potent.
2 ) This also results in a slightly thicker juice that further helps with the thickening of the curd, PLUS it’s sweeter and needs less sugar.
Once the pineapple juice is reduced by 50%, pour the juice into a jug to make sure you have the right amount of juice. Then set it aside. You can do this ahead of time if you like too.
Mix the pineapple curd base
Next, place the sugar and cornstarch in a dry bowl and whisk until there are no cornstarch lumps (image 2).
This is especially important if you’re using instant clearjel because clearjell will dissolve better IF it’s mixed with dry ingredients such as sugar first. It helps to prevent clumping. Place this in the saucepan.
Then add the egg yolks and citrus juice (image 3).
Now whisk this mixture very well until there are no lumps and the mixture is nice and smooth (image 4).
Now add the reduced pineapple juice, while whisking, to mix everything well. Finally add the butter (image 5).
Cook the pineapple curd
Heat the mixture over medium heat while constantly whisking. The mixture will start to boil in about 5 minutes (depending on the pot you use).
When the mixture starts to boil, reduce the heat slightly and continue to cook the pineapple curd until it registers at about 180 – 190 F.
Make sure to whisk constantly to prevent the egg yolks from scrambling. This can take a further 5 – 6 minutes, depending on the pot you use (image 6).
If you use a shallow pan, then the curd can cook much faster. And to prevent the eggs from scrambling, the heat must be reduced to low, and you have to whisk the mixture a little faster.
The pineapple curds will go from looking creamy to having a little sheen, or slightly translucent and shiny. This is OK!
Strain the pineapple curd and chill
Next, use a stick blender to blend the curd for 1 minute. This will make the curd look creamy and glossy. This step is optional, but it does change the consistency of the pineapple curd! Pass the pineapple cur through a sieve into a bowl.
Transfer the pineapple curd into a container and let it cool down a little and then chill overnight in the fridge.
Once completely cooled, whisk the mixture to make it smooth again and store in an airtight container. This will keep in the fridge for up to about 5 days.
Tips to perfect this recipe
Delicious pineapple juice – The flavor of this curd is highly dependent on the flavor of your pineapple juice. If the juice is watery with little flavor, it’s not going to yield a good pineapple curd. Sourness can be adjusted with sugar, but flavor, not so much.
Reduce the juice – By heating the pineapple juice to reduce it by half, we’re concentrating the pineapple flavor! This means a more flavorful curd, and less sugar to add. Win-win. If you want to add even more pineapple flavor, you can cook down 3 cups of pineapple juice to make 1 cup (reduced by about 67%).
Pay attention – This is a very easy recipe. However, it requires your attention. Don’t walk away from the pot while making the curd. The curd could burn, or even curdle.
Whisk – Whisking the mixture will help evenly distribute the heat throughout the pineapple curd. This prevents the mixture from curdling, or catching at the bottom of the pot. Even-heating guarantees smoother, better results overall.
Stick blender – I know this might seem excessive. But to make this a thick pineapple curd with less cornstarch, it has to be cooked a little longer to make it jello-like. This results in the butter separating slightly, making the curd translucent. But a stick blender will make it creamy again by tempering the butter.
Use a sieve – After cooking the curd, pass it through a sieve. The sieve will make the curd smoother, especially if the curd has a few small curdled pieces of egg.
Use a non-reactive saucepan / pot – I’ve learned the hard way that using the wrong pot to make sweet acidic curds could ruin it all!
You’ll end up with a metallic taste in the final curd.
Either using a good stainless steel pot, ceramic or glass pot! You can also use non stick pans, but be careful that the whisk will not remove the non stick coating as you whisk it.
Note about thickening – You can use regular cornstarch for this recipe. This helps to thicken the pineapple curd without adding extra flavor.
However, I find that I prefer using Instant ClearJel because I like to freeze extra pineapple curd for any other recipes in the future.
Instant clearjel, like cornstarch will not add any flavor. It will also immediately start to thicken the pineapple curd before cooking it, but can be heated AND frozen afterwards too.
Uses for pineapple curd
There are plenty of uses for this homemade pineapple curd (aside from eating spoonfuls of it straight from the jar),
- Spread on toast or bagel
- As a filling for French crepes
- As a filling for cookies, like thumbprint cookies
- As a filling for tarts, like this pineapple tart (piña colada tart)
- As a cake filling (like this lemon raspberry cake, but pineapple curd in place of lemon curd)
- How about pineapple cupcakes with this curd as a filling?
- In yogurt parfaits
- Topping for ice creams (like vanilla ice cream)
- Mix with cream cheese to make a cheesecake dip
- As a topping for cheesecake (like these no bake lemon cheesecake bars)
- As a cocktail mixer! Make a dessert cocktail with this pineapple curd by mixing it with coconut rum, and a little extra pineapple juice for a modified pina colada. Absolutely delightful tropical flavors!
Storage
The best way to store the curd is to store it in an airtight glass jar. It will last in the fridge for about 5 days.
If you used regular cornstarch in the recipe, then I do not recommend freezing the curd. Freezing and thawing the pineapple curd will break down the cornstarch matrix, and it will make the curd liquid-like again.
If you’re looking to freeze and thaw pineapple curd, then I recommend using instant clearjel (no cook modified corn starch). This is what I like to use.
Frequently asked questions
How much curd does this recipe make?
This recipe makes about 1 ½ – 1 ⅔ cups of pineapple curd. This is about 420 – 450 g in weight.
Can I make this with fresh pineapple?
Yes, you can! But, you will need to separate the pulp from the juice. To do this, you can use a juicer to juice pineapple pieces. This will give you the juice without the pulp.
The second method is to blend your fresh pineapple in your blender. Then place everything in a large nut milk bag or a fine cheesecloth and let the juice drain. Then squeeze the bag with the pulp to remove as much juice as possible.
Can I make vegan pineapple curd?
You can, but I have not tested this unfortunately. The egg yolks can be substituted with more cornstarch, but I cannot recommend how much to use in place of egg yolks.
Can I use this pineapple curd as a filling?
Absolutely!
For cakes, I would still use a buttercream dam, so that the curd will be contained and cake layers are stable and will not push out the curd filling.
For small bite-sized tarts, I would use this filling as is, or with just a little extra cornstarch.
But if you’re using this as a filling for a larger tart, where it is crucial for the filling to not spill out when cut, then I would dissolve a little gelatin in the hot curd to give it a little more stability.
Recipe
Easy Pineapple Curd (creamy, tangy, perfect results!)
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
- 480 mL 100% pineapple juice 2 cups
- 30 mL lemon juice 2 tbsp (or lime juice)
- 100 g white sugar ½ cup
- 15 g cornstarch or Instant ClearJel about 1 ½ tbsp
- 6 egg yolks from large eggs
- 85 g unsalted butter 6 tbsp (cubed)
Instructions:
- Place the pineapple juice in a saucepan. Heat over medium or medium high heat and bring to a boil. Let the juice simmer for about 20 minutes or until the juice reduces in half to make 1 cup of concentrated pineapple juice. Transfer the juice into a jug to make sure that you have 1 cup. If you have less than 1 cup, then you can top it up with a little pineapple juice. Set aside.480 mL 100% pineapple juice
- Place the sugar and cornstarch in a small dry bowl. Whisk to combine the cornstarch and sugar well. This step is especially crucial if you're using Instant ClearJel (to prevent lumps).100 g white sugar, 15 g cornstarch or Instant ClearJel
- In the saucepan (I use a 5 qt pot), add the sugar-cornstarch mixture, egg yolks, and lemon/lime juice, and whisk until you have a smooth mixture. Make sure there are no cornstarch or egg yolk lumps.6 egg yolks, 30 mL lemon juice
- Pour in the concentrated pineapple juice while stirring to form a smooth mix. Add the butter.85 g unsalted butter
- Heat the mixture over medium-high heat, while frequently whisking, until the mixture comes to a boil.
- When the mixture comes to a boil, lower the heat and continue to cook the pineapple curd while continuously whisking to prevent the egg yolks from scrambling.
- The pineapple will start to thicken more and more after it comes to a boil, and then continues to cook. Cook while whisking for a further 5 – 6 minutes (depending on the pot that you use), until the pineapple curd registers between 180 – 190°F / 82 – 88°C.
- The pineapple curd might start to look a little translucent, and this is OK, as long as the eggs are not scrambling.
- Optional but recommended – Remove the pot from the heat and use a stick blender to blend the pineapple curd. Alternatively, you can place the curd in a blender or food processor and blend for about 1 – 2 minutes. This will make the curd creamy.
- Pass the pineapple curd through a sieve into a bowl to remove any lumps.
- Cover the bowl with plastic wrap. Make sure the wrap is touching the whole surface of the curd to prevent a skin from forming on top. To speed up the chilling time, you can spread the curd in a large, shallow pan instead.
- Alternatively, transfer the mixture into a glass storage jar with a tight-fitting lid.
- Let the curd cool down a little before transferring it to the fridge and then let it completely chill (preferably overnight).
- Serve the curd chilled.
Recipe Notes
Storage
This pineapple curd will keep in the fridge for about 5 days with good food handling practices. Freezer storage – This pineapple curd will store in the fridge for about 3 months. However, it’s absolutely important that you use Instant ClearJel instead of cornstarch. Cornstarch will break down when frozen and thawed. Canning – Unfortunately I am not well versed with canning, so I cannot give advice on this. However, you can use cook type clearjel instead of cornstarch to make this recipe compatible for canning. Remember that the pineapple curd will only thicken as it cools down when using cook type clearjel.Adjustments to make the pineapple curd thicker for fillings
You can also make this pineapple curd with 4 egg yolks and 20 g of cornstarch. The extra cornstarch will make this more sturdy and thicker for fillings. You can also bloom 1.5 tsp of gelatin in 2 tbsp of water and add it to the hot pineapple curd before blending it. The gelatin will provide more structure.Recipe changes
This recipe was updated in July 2024. The updated version contains less cornstarch, as some of my readers were finding it too hard to cook out the cornstarch flavor. With extra pineapple juice, this recipe has more pineapple flavor and is also creamier due to the extra butter.Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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