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    Home » Dessert

    Pineapple Curd

    Published: Jul 19, 2021 · Modified: Apr 20, 2022 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    Pineapple Curd! Sweet and creamy, this delicious, tropical spread makes a perfect filling for cakes, tarts or macarons. Perfect for slathering onto so many foods or gobbling up with a spoon!

    Pineapple Curd in a small glass jar on top of a tuquoise napkin.

    Note: This recipe was originally posted on May 28, 2014 and was updated on July 19, 2021.

    Ingredients

    Pineapple curd is similar to any other fruit curd as far as ingredients go. Here are the things you'll need:

    • Pineapple. Fresh, frozen or even canned will work here, so just use what you have.
    • Sugar. You don't need a whole lot since pineapple is naturally sweet, but if you prefer a sweeter taste, simply add a bit more sugar or even honey.
    • Egg yolks. If you're worried about using raw egg yolks (though any bacteria should be killed by gentle cooking), you can use pasteurized eggs. Save the whites for meringue or other goodies! See below for ideas.
    • Corn starch. This acts as a thickener.
    • Butter. A small amount of butter goes a long way in adding a rich, silky texture.
    • Vanilla bean paste or vanilla extract. I love the flavor of vanilla with the pineapple! It really adds a little extra something, so try not to skip it.

    Directions

    Pineapple curd may seem like something that is difficult to make, but it's actually shockingly simple. Here's how I do it:

    • In the bowl of a food processor or blender, place all of the ingredients. Blend until smooth.
    • Strain the mixture through a fine mesh strainer into a small bowl, pushing down to squeeze out all the liquid. There will be some pulpy solids left behind in the strainer. You can discard this. (If you skip this step, your curd won't be as smooth and silky, but it will still taste good.)
    Collage of recipe process for Pineapple Curd.
    • Pour the strained mixture into a small saucepan. Bring the mixture up to medium-low heat while continuously stirring -- this will help make sure that you don't end up with scrambled eggs in your curd. (If you do get a few lumps, though, don't panic; see below for tips on how to fix your pineapple curd.)
    • Continue to stir for 3-4 minutes or until the mixture begins to thicken. When it's ready, it should read 168 degrees Fahrenheit on a thermometer or coat the back of a spoon. One way to test and make sure it's thick enough is to coat the back of a spoon and then run your finger down the center; the line in the middle should remain and the mixture should not be too runny. Remember, the curd will continue to thicken as it cools.
    Whisking Pineapple Curd mixture in a small saucepan.
    • Remove the saucepan from the heat and add in the butter and vanilla bean paste or vanilla extract. Whisk until fully combined.
    • Pour the mixture into a small container and cover.
    • Refrigerate until chilled and set; the mixture will thicken as it gets colder and will be a pudding-like in texture.

    Now you can enjoy this pineapple curd in about a million different ways! See some of my favorites below.

    Overhead view of Pineapple Curd in a glass jar with a small wooden spreader next to it.

    FAQ's

    What is fruit curd?

    Fruit curd is a thick, creamy spread or filling made with egg yolks, sugar, fruit or fruit juice, zest and sometimes butter. The ingredients are slowly cooked over low heat until the mixture is thickened, then chilled.

    Is curd safe to eat?

    The short answer is yes. While most curd recipes use egg yolks, the mixture is slowly cooked and brought to a temperature that should kill most bacteria present in raw eggs. If you're still concerned about undercooking the raw eggs, you can use pasteurized eggs to guarantee that the curd is perfectly safe to eat.

    What temperature should I cook my pineapple curd to?

    Pineapple curd should be cooked to 168-170 degrees Fahrenheit over low heat, while whisking constantly. Bringing the curd up to temperature slowly will allow it to properly cook without curdling.

    How can I fix runny pineapple curd?

    The best way to thicken curd that is too runny is to return it to the saucepan and continue to cook until it thickens a bit. Remember that it will thicken a bit more as it cools, so don't overdo it.

    My pineapple curd is lumpy. Can I fix it?

    If your pineapple curd gets a little lumpy from overcooking, it could still be salvaged. Try scooping it into a fine mesh strainer or sieve and pressing it through the mesh. You should get a smooth, lump-free curd.

    What can pineapple curd be used for?

    Pineapple curd, and all fruit curd for that matter, makes a delicious, sweet filling for cupcakes, cakes or tarts. It can also be enjoyed spread onto toast, scones, pancakes or crepes. Additionally, feel free to try it as a filling thumbprint cookies or macarons, or to serve atop cheesecake, pound cake or ice cream!

    How long will homemade pineapple curd keep in the refrigerator.

    Stored in an airtight container, it should last about a week or two. Just check to make sure that it doesn't look or smell suspicious.

    Ways to Use Pineapple Curd

    Pineapple curd is a wonderful, versatile ingredient with tons of uses. A few of my favorites include:

    • Breakfast Braid. Try a pineapple version of this breakfast treat made with homemade dough or store bought puff pastry.
    • Cheesecake topping. Top these mini cheesecakes with fresh pineapple curd!
    • Yogurt Parfaits. Combined with a coconut granola, pineapple curd would be a great replacement for the jam in these yogurt parfaits.
    • Ice Cream. Swap out the lime curd for pineapple curd in this creamy tropical concoction.
    • Thumbprint Cookies. Swap out the pecans for crushed macadamia nuts and use pineapple curd to fill these delicious thumbprints!
    • Pineapple Curd Tart or Tartlets. Combine ¾ cup graham cracker crumbs {about 5 graham crackers, 2 teaspoons sugar and 2 tablespoons melted butter in a small bowl. Spoon the mixture into mini tart pans or in a muffin tin and bake at 400 degrees for 5-6 minutes until they become golden. Fill the tart shells with pineapple curd. Make a quick meringue by beating 3 egg whites, a pinch of cream of tartar, a pinch of salt, 3 tablespoons of sugar and ¼ teaspoon of coconut or vanilla extract together until you get stiff peaks, then pipe a swirl on top of each tartlet. Broil or use a pastry torch until golden and toasty!
    Pineapple Curd in a small glass jar on top of a tuquoise napkin.

    Pineapple Curd

    Dianna Muscari | The Kitchen Prep
    Pineapple Curd! Sweet and creamy, this delicious, tropical spread makes a perfect filling for cakes, tarts or macarons. Perfect for slathering onto so many foods or gobbling up with a spoon!
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 3 minutes mins
    Chilling Time 2 hours hrs
    Course Dessert
    Cuisine American
    Servings 10 servings

    Ingredients
      

    • 1 cup fresh pineapple chunks or canned, or frozen (thawed)
    • 2 tablespoons sugar
    • 2 egg yolks
    • 4 teaspoons cornstarch
    • 1 tablespoon butter
    • ½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract

    Instructions
     

    • Combine pineapple, sugar, egg yolks and corn starch in a blender or food processor. Blend until smooth.
    • Strain the mixture through a fine mesh strainer into a small bowl, pushing down to squeeze out all the liquid. Discard the pulpy solids left behind.
    • Pour the strained pineapple mixture into a saucepan over medium-low heat. Whisk constantly for about 2-3 minutes or until thickened -- it'll be a little runnier than pudding. You can test to see if it's done by dipping the back of a spoon in the mixture and then running your finger down the center. The line should hold without filling in. (See FAQ's for ways to fix if overcooked.)
    • Remove from heat and whisk in butter and vanilla bean paste until smooth.
    • Transfer to a small bowl covered with plastic wrap and refrigerate until chilled and set, about 2 hours.

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    Reader Interactions

    Comments

    1. Sloane @ Life Food and Beer says

      May 28, 2014 at 1:36 pm

      I wash my hands a million times too, but Huck thinks as soon as something leaves the refrigerator, it's rotting! Even fresh veggies. Yin and yang 🙂

      Reply
    2. Christine at Cook the Story says

      May 28, 2014 at 1:36 pm

      These tartlets are gorgeous, and I bet they taste divine!

      Reply
    3. Jess @ On Sugar Mountain says

      May 28, 2014 at 5:38 pm

      Such pretty tartlets, Dianna!! And woo to the pasteurized eggs! Woo to all the things! 😀

      Reply
    4. Nancy @ Yummy Reads says

      May 28, 2014 at 7:11 pm

      Germaphobe in the kitchen? I'm definitely the same way! Once I saw a celebrity chef on a late night show handling ground meat with their bare hands and then they both wiped up with a dry towel and started eating cooked meat with those same hands. Yuuuuck. I could never do that. Thanks for the suggestion for pasteurized eggs, I will buy some the next time I see them!

      Reply
    5. Allie BakingAMoment says

      May 29, 2014 at 12:12 am

      These look fantastic, Dianna! I love that you added vanilla bean to the pineapple curd 😉

      Reply
    6. Alice // Hip Foodie Mom says

      May 29, 2014 at 3:22 am

      Dianna! I love these!!! and I love Safest Choice Eggs. . already know about them and LOVE them for the same reasons you have here. . now my kids can help me with the eggs in the kitchen or adding them to the cookie dough . . we love it! Look for my Safest Choice Eggs post on Sunday! 🙂

      Reply
    7. thekitchenprep says

      June 05, 2014 at 7:07 pm

      @Sloane - Haha! I can be that way, too. It's good you guys have a balance! 🙂

      @Christine - Thank you! They were very tasty! 🙂

      @Nancy - I hear ya! I cringe sometimes, too! Hope you enjoy the comfort of cooking with Safest Choice!

      @Allie - Thanks so much! I can't help but add vanilla bean to just about everything. It's so good & I love those flecks.

      @Alice - They're awesome, right? Go ahead, kiddos, lick the beaters! 😉

      Reply
    8. Cody says

      June 14, 2014 at 4:49 pm

      This sound amazing. Pineapple and coconut are one of my favorite combinations.

      Reply
    9. dina says

      June 24, 2014 at 2:47 pm

      it looks delicious!

      Reply

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    I'm Dianna and I've been creating & sharing easy recipes with a fresh twist for 14 years!

    More about me

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    • A large skillet filled with Creamy Mushroom & Chicken Sausage Florentine Pasta with a yellow and white striped dish towel underneath.
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