• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ร—
    Home ยป Dessert recipes

    Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Pineapple curd

    Jump to Recipe

    Enjoy this smooth, thick pineapple curd with a fresh, tropical taste! It's requires only four ingredients and takes 20 minutes to make!

    a jar filled with pineapple curd topped with a spoon with 2 pineapples in the background.

    With its bright, sunshine-evoking flavour, this gorgeous pineapple curd can be enjoyed in lots of different ways.

    At breakfast, you could dollop it onto your granola, swirl it into yogurt or spread it on toast. And when baking, it pairs beautifully with creams, pastries, custards and cheesecakes.

    a jar filled with pineapple curd topped with a spoon with 2 pineapples in the background.

    To make this beautiful pineapple curd, you'll blend up some pineapple flesh and then push it through a sieve to remove any fibrous pulp.

    You'll then heat gently with butter and sugar before whisking in eggs and heating until thickened. And that really is all there is to it!

    Here's my full recipe for pineapple curd with lots of step-by-step pictures to help you along the way.

    Ingredients

    • 400 g (14.1 oz) pineapple flesh
    • 200 g (7.1 oz) caster sugar
    • 100 g (3.5 oz) salted butter
    • 4 medium free range eggs
    • 1 egg yolk

    Equipment

    • Weighing scales
    • Stick blender
    • Sieve
    • Wooden spoon
    • Large heatproof bowl
    • Saucepan
    • Whisk
    • 500ml (17 oz) jar sterilised

    Instructions

    Place the pineapple flesh in a bowl.

    chunks of pineapple in a large clear bowl.

    Puree with a stick blender.

    puree'd pineapple in a large clear bowl surrounded by ingredients.

    Put a sieve over a clean, heatproof bowl and tip the puree into it.

    puree'd pineapple in a sieve over a large clear bowl surrounded by ingredients.

    Press with the back of a spoon so that the fine puree passes through but the fibrous parts remain in the sieve.

    pineapple pulp in a sieve over a large clear bowl

    Stand the bowl of pineapple puree over a pan containing an couple of centimetres (1 inch) of simmering water.

    pineapple juice, butter and sugar in a large clear bowl surrounded by ingredients.

    Add the butter and sugar.

    Stir gently until everything has dissolved together.

    mixed pineapple juice, butter and sugar in a large clear bowl surrounded by ingredients.

    Add the room temperature beaten eggs.

    mixed pinapple mixture with eggs in a large clear bowl.

    Whisk immediately so that it doesn't scramble.

    mixed pinapple mixture with eggs in a large clear bowl.

    Continue to heat over the pan, whisking regularly until it has thickened enough to leave a trail if you run your finger over the back of the spoon.

    whisked pineapple curd mixture in a large clear bowl.

    Transfer to a clean 500ml (17 oz) jar.

    pineapple curd mixture in a glass jar with pineapples in the background.

    It will thicken as it cools and set in the fridge, where you can keep it for up to 2 weeks.

    pineapple curd mixture in a glass jar with pineapples in the background and a spoon in the jar.

    Print this pineapple curd recipe

    Print Recipe
    5 from 1 vote

    Pineapple Curd Recipe

    Enjoy this smooth, thick pineapple curd with a fresh, tropical taste! It's requires only four ingredients and takes 20 minutes to make!
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Desserts and sweet treats
    Cuisine: British
    Diet: Gluten Free, Vegetarian
    Servings: 30 servings
    Author: Emily Leary

    Ingredients

    • 400 g (14.1 oz) pineapple flesh
    • 200 g (7.1 oz) caster sugar
    • 100 g (3.5 oz) salted butter
    • 4 medium free range eggs
    • 1 egg yolk

    Equipment

    • Weighing scales
    • Stick blender
    • Sieve
    • Wooden spoon
    • Large heatproof bowl
    • Saucepan
    • Whisk
    • 500ml (17 oz) jar sterilised

    Instructions

    • Place the pineapple flesh in a bowl and puree with a stick blender.
    • Put a sieve over a clean, heatproof bowl and tip the puree into it. Press with the back of a spoon so that the fine puree passes through but the fibrous parts remain in the sieve.
    • Stand the bowl of pineapple puree over a pan containing an couple of centimetres (1 inch) of simmering water.
    • Add the butter and sugar. Stir gently until everything has dissolved together.
    • Add the room temperature beaten eggs and whisk immediately so that it doesn't scramble.
    • Continue to heat over the pan, whisking regularly until it has thickened enough to leave a trail if you run your finger over the back of the spoon.
    • Transfer to a 500ml (17 oz) jar.
    • It will thicken as it cools and set in the fridge, where you can keep it for up to 2 weeks.

    Video

    Nutrition

    Calories: 67kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 30mg | Potassium: 24mg | Fiber: 1g | Sugar: 8g | Vitamin A: 131IU | Vitamin C: 6mg | Calcium: 7mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this pineapple curd recipe

    More fruity recipes to try

    Extra Special No-Bake Coconut Cheesecake Recipe
    A crushed biscuit base, a yogurt coconut filling and a pineapple topping makes this one seriously special no bake coconut cheesecake, and a perfectly tropical affair to bring some sunshine into the darker months.
    Get the recipe
    Whipped Yogurt Fruit Tarts Recipe
    A perfect treat combining easy to make tarts with a deliciously creamy whipped yoghurt centre and topped with fresh berries and zesty lemon.
    Get the recipe
    Thick and Satisfying Vegan Fruit and Nut Smoothie Bowl Recipe
    Do you fancy something delicious, filling and nutrient-packed for breakfast? Of course you do! This thick and satisfying vegan fruit and nut smoothie bowl is utterly gorgeous, and super easy to make, too
    Get the recipe
    Apple Pear Crumble Recipe
    The easy, delicious apple pear crumble boats tender, sweet, cinnamon-spiced fruit and a crisp, biscuity topping, rich with butter, brown sugar and rolled oats.
    Get the recipe
    DIY Fruit and Yogurt Lollies (Ice Pops Recipe) Three Ways
    A selection of three different fruit lollies bursting with different flavours. All three ways are healthy, delicious and the perfect treat for a hot Summer's day.
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « Pink pig cupcakes recipe
    Tofu: everything you need to know »

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Emily Leary standing in a kitchen

    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    emily@amummytoo.co.uk

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.