Pineapple Curd

by Sabrina Snyder

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2 Comments

8 servings
Prep Time 10 minutes
Cook Time 10 minutes
Setting Time 1 hour
Total Time 1 hour 20 minutes
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Easy Homemade Pineapple Curd is a rich creamy treat with fresh, tangy pineapple taste. Delicious as a cake filling or ice cream topping.

Sweet Fruit Dessert sauces like Strawberry Topping and Lemon Curd can be a filling or topping for baked goods and desserts, or you can enjoy them all on their own!

Sabrina’s Pineapple Curd Recipe

This creamy, tangy, and fruity homemade Pineapple Curd is like a tropical custard that you won’t be able to get enough of. Use it in your favorite desserts or eat it by the spoonful. This decadent curd is one that you’ll be making over and over again.

Recipe Card

Dinner, then Dessert

Pineapple Curd Recipe

Easy Homemade Pineapple Curd is a rich creamy treat with fresh, tangy pineapple taste. Delicious as a cake filling or ice cream topping.
Yield 8 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
fruit curd in jar with a spoon
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Ingredients
 

  • 1 1/2 cups pineapple chunks , fresh
  • 2 large egg yolks
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 pinch salt
  • 2 tablespoons unsalted butter

Instructions

  • Add pineapple, egg yolks, and sugar to a blender and blend on smoothie function until smooth.
  • Add mixture to a saucepan with lemon juice, cornstarch, and salt.
  • Whisk well, cooking on medium heat until it thickens, about 5-7 minutes.
  • Remove from heat and whisk in butter.
  • Let cool completely before serving.

Nutrition

Calories: 81kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 8mg | Potassium: 63mg | Fiber: 1g | Sugar: 9g | Vitamin A: 171IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 0.2mg

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About this Recipe

This recipe for Pineapple Curd is easy to make with about half the whisking as regular custard thanks to the food processor. You blend the pineapple puree with the egg yolks and sugar. Blending also cuts the cooking time in half since the sugar dissolves in the natural pineapple juice. Once your custard is cooked and you’ve added the butter, you’ll want to let it cool completely until it’s set and thick. Set the Curd in a large glass jar with a lid to store it, or into a tartlet shell if you’re making a pineapple tart.

Recipe Tips & Tricks

  • Make sure you continually stir the custard and keep the heat low, otherwise you’ll end up with scrambled yolks.
  • Sometimes your custard will get a little too hot and turn slightly chunky. Don’t worry! You can strain it through a mesh sieve before you refrigerate it to make it perfectly smooth.

Serving Ideas

  • Ice Cream: Serve over vanilla ice cream as a fruity topping. Pineapple would pair well with other flavors too, like strawberry ice cream.
  • Cake: Add it into the layers of your cake by placing a thin layer of frosting on each side of the cake layers first as a barrier to prevent the Curd from totally soaking into the cake. You can also add the Curd to the top of the cake, again over a layer of frosting. Another option wold be to set out a jar or bowl of Curd, serve the cake slices, and let people add a spoonful on top of their slice.
  • Tart: Add prepared Curd to a baked tart shell or Graham Cracker Crust for a delicious dessert where the Curd is the star of the show.
  • Dip: Serve Pineapple Curd as a fruit dip with strawberries, bananas, apples, or other tropical fruits. To add to the delicious pineapple flavor, sprinkle some toasted coconut, macadamia nuts, or mini chocolate chips over the top of the Curd.
  • Holiday Gift: This delicious and creamy treat also makes a great holiday gift, so you can set it in mini glass jars so it’s ready to give away.

How to Store

  • Serve: Keep at room temperature for up to 2 hours before chilling.
  • Store: Cover with plastic wrap or keep in an airtight container. Store in the refrigerator for up to 10 days and stir well before using.
  • Freeze: Once it has completely chilled and set in the refrigerator, freeze in a sealed container for up to 1 year. Thaw overnight before using the defrosted Curd.

Frequent Questions

Why are only the egg yolks used in Pineapple Curd?

Egg yolks have a thick and creamy texture. The yolks help achieve the thick, but creamy texture you want in a curd.

What if my curd won’t thicken up?

The main reason a curd won’t thicken is usually because the mixture hasn’t cooked for long enough. Try giving it a little more time over heat, while whisking to ensure a smooth texture and even cooking.

Variations

  • Canned Pineapple: Instead of fresh pineapple, you can use canned pineapple or frozen pineapple chunks that have been thawed. Drain thawed or canned pineapple juice, and rinse any syrup off the canned pineapple.
  • Pineapple Juice: You can make it extra creamy and pineapple-y by adding pineapple juice. The one caveat is that you don’t want to use fresh pineapple juice or it won’t thicken properly. Used canned pineapple juice (like the mini Dole cans) and add 2-3 tablespoons.
  • Orange Pineapple Curd: Orange and pineapple are delicious together so add 2 tablespoons orange juice and 1 teaspoon orange zest to make Orange Pineapple Curd.
  • Tropical Pineapple Curd: Make a mixed fruit Tropical Curd by swapping half the pineapple chunks with mango, papaya, and guava chunks. Add a splash of coconut milk to make it creamy.

More Delicious Pineapple Desserts

Photos used in previous versions of the post:

Collage blending and cooking pineapple mixture
Tropical curd in a jar
Ice cream with pineapple topping and cherry

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. Hi Terrence,
      You have been registered at the email you provided (mum.zy1@yahoo.com).
      Thank you!

      Reply