My homemade pineapple curd is tropical, sweet, delicious and oh so easy to make. It’s perfect for filling cakes and cupcakes, fabulous on toast or even as a sauce for ice cream. My favourite way of enjoying it remains straight from the jar with a spoon!
What is pineapple curd?
A fruit curd is made of eggs (some recipes include the whites, a lot use only the yolk), sugar and fruit all cooked together until it thickens. It is then cooled before being used in a variety of ways. Some recipes will also include butter in the ingredients, which gives the curd a beautiful silky texture. In terms of texture, fruit curds are not dissimilar to custard, but with a beautiful, bold fruity flavour instead!
What ingredients do I need to make pineapple curd?
- Pineapple: an essential ingredient in making pineapple curd!
- Butter: gives the curd a beautiful smooth and silky texture.
- Sugar: for sweetness. Do adjust this to taste, if you prefer it less or more sweet.
- Eggs: helps thicken and set the curd.
What equipment do I need to make homemade curd?
- Digital kitchen scales*: I do provide all my measurements in cups too, but I find weighing out my ingredients is far more accurate for the best results. A set of digital kitchen scales is so useful and completely essential for me.
- Hand blender*: used to blend up the pineapple before making the curd.
- Mixing bowl*: to mix the ingredients in when cooking it together.
- Whisk*: I like to use a whisk for the first part of making a curd, to make sure everything is thoroughly mixed together.
- Small saucepan*: to create a bain-marie when heating up the curd mixture.
- Spatula*: to stir the pineapple curd as it thickens. My preference to using a whisk once I have added the eggs in.
- Sieve*: to remove lumps from the dry ingredients, helping ensure everything gets mixed together evenly.
- Preserve jar*: to store the curd once made. I have these jars, but you could just as easily use a clean sterilised jam jar too.
How to make pineapple curd
Pineapple curd is so so easy to make, and I adore how versatile it is! Simply melt together the butter, sugar and pineapple before cooling slightly. Then add in the egg and cook again until thick. Easy as… well, pineapple curd!
Step 1: First sterilise the storage jar. Wash the jar well in soapy water and rinse clean. Then pop it in an oven preheated to 160C/320F for 10-15 minutes. Use immediately after sterilising.
Step 2: Whilst the jar is sterilising, make the curd. Place a small saucepan on the hob on medium heat. Fill with about an inch of water in the bottom and leave to come to simmer whilst preparing the curd. While the water is coming to a simmer, blitz the pineapple to a pulp, making sure there are no large chunks of fruit remaining. Tip it into a large mixing bowl with the butter and sugar.
Step 3: Place the bowl over the now simmering water, making sure the water in the pan does not touch the bottom of the bowl. Whisk the mixture whilst heating until the butter has melted and the sugar is completely dissolved. Remove from the heat and allow to cool slightly.
Step 4: Once the mixture has cooled slightly, add in the eggs and mix in. Return the bowl over the pan of simmering water and cook again, stirring constantly, until smooth and thickened. This usually takes me about 10 minutes.
Step 5: Pour the curd into the sterilised jar. You can sieve it if you want a really smooth curd, but I like the texture of it without being sieved. Screw the lid on and leave to cool before popping in the fridge to finish setting. Enjoy!
How can I use this pineapple curd?
Pineapple curd is so versatile, you can almost treat it as you would a jam or conserve. So it can be enjoyed on toast or crumpets, on top of waffles or pancakes, or folded into cream for a beautiful fruity mousse. It makes a wonderful filling for cakes, cupcakes or even tarts, and is delicious served with ice cream too. These are just a few ideas to show how versatile pineapple curd can be, but there are plenty more ways it can be used too!
Can I use pineapple juice to make this homemade curd?
No, pineapple juice has enzymes in it that will prevent it from thickening, so it will not set into a curd. You can use fresh pineapple or tinned pineapple pieces to make this curd.
How long will pineapple curd last?
This curd will keep for 10 days if stored in the refrigerator. Whether it can be resisted for that long is a different story!
Can pineapple curd be frozen?
I would not recommend freezing this curd as it is likely to separate when it is thawed.
Additional tips for making this pineapple curd recipe
- Start the whole process of making curd by first sterilising the jars for the curd to go into at the end.
- Use whole fruit, whether fresh or tinned, when making this curd. Pineapple juice, as in the drink, will not allow the curd to set and so will not work in this recipe.
- Allow the initial pineapple mixture to cool down a little before adding in the eggs. Be patient for this, or the eggs will end up cooking with the heat and you will have pineapple flavoured scrambled eggs instead!
- Once the eggs have been added, it is really important to keep stirring the pineapple curd whilst heating it. If not stirred continuously, you will end up with cooked lumps of egg and not a smooth curd.
- When the curd has thickened, pour it straight into the sterilised jar. Screw the lid on tightly and leave it to cool on the side for a couple of hours. Once at room temperature, place the jar in the refrigerator and leave to cool completely for a few more hours before using and enjoying.
Troubleshooting
If you have any questions about this homemade pineapple curd recipe, please comment below and I will do my best to help! And if you made and enjoyed this recipe for pineapple curd, you know I would absolutely love to hear from you too! Please take a moment to leave me a rating and review below if you make it, I would really appreciate it!
Do post a picture on Instagram too and tag me when you share it with the world. You know I would love to see!
More recipes for you to enjoy
Please have a look at these other easy peasy recipes on my blog too:
Sweet shortcrust pastry: this is a must in the repertoire of any baker. Beautiful and rich, sweet shortcrust pastry is perfect for pies and tarts, and would be perfect filled with this tropical curd!
Lemon curd: easy to make and always a welcome addition, this lemon curd makes a brilliant filling for tarts, but is also irresistible on toast or over ice cream!
Lemon curd cupcakes: moist lemon cupcakes, filled with tangy lemon curd and topped with a swirl of sweet lemon buttercream. Topped with a drizzle of even more lemon curd, these cupcakes are totally scrumptious!
Thanks so much for joining me today, my friends! Enjoy! x
Recommended equipment to make this pineapple curd recipe *
| Digital kitchen scales | Hand blender |
| Mixing bowl | Whisk |
| Small saucepan | Spatula |
| Sieve | Preserve jar |
Pineapple Curd Recipe
12
servings5
minutes15
minutes66
kcal6
hours6
hours20
minutesMy homemade pineapple curd is vibrant and tropical and wonderfully versatile!
Keep the screen of your device on
Ingredients
210 g (1 cup) pineapple
50 g (3 tbsp + 2 tsp) granulated sugar
50 g (3 tbsp + 2 tsp) unsalted butter
2 large eggs
Directions
- First sterilise the storage jar. Wash the jar well in soapy water and rinse clean. Then pop it in an oven preheated to 160C/320F for 10-15 minutes. Use immediately after sterilising.
- Whilst the jar is sterilising, make the curd. Place a small saucepan on the hob on medium heat. Fill with about an inch of water in the bottom and leave to come to simmer whilst preparing the curd. While the water is coming to a simmer, blitz the pineapple to a pulp, making sure there are no large chunks of fruit remaining. Tip it into a large mixing bowl with the butter and sugar.
- Place the bowl over the now simmering water, making sure the water in the pan does not touch the bottom of the bowl. Whisk the mixture whilst heating until the butter has melted and the sugar is completely dissolved. Remove from the heat and allow to cool slightly.
- Once the mixture has cooled slightly, add in the eggs and mix in. Return the bowl over the pan of simmering water and cook again, stirring constantly, until smooth and thickened. This usually takes me about 10 minutes.
- Pour the curd into the sterilised jar. You can sieve it if you want a really smooth curd, but I like the texture of it without being sieved. Screw the lid on and leave to cool before popping in the fridge to finish setting. Enjoy!
Notes
- Start the whole process of making curd by first sterilising the jars for the curd to go into at the end.
- Use whole fruit, whether fresh or tinned, when making this curd. Pineapple juice, as in the drink, will not allow the curd to set and so will not work in this recipe.
- Allow the initial pineapple mixture to cool down a little before adding in the eggs. Be patient for this, or the eggs will end up cooking with the heat and you will have pineapple flavoured scrambled eggs instead!
- Once the eggs have been added, it is really important to keep stirring the pineapple curd whilst heating it. If not stirred continuously, you will end up with cooked lumps of egg and not a smooth curd.
- When the curd has thickened, pour it straight into the sterilised jar. Screw the lid on tightly and leave it to cool on the side for a couple of hours. Once at room temperature, place the jar in the refrigerator and leave to cool completely for a few more hours before using and enjoying.
