Pineapple curd

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

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.

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

Equipment

Instructions

Place the pineapple flesh in a bowl.

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.

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 clean 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.

Print this pineapple curd recipe

Print Recipe

5 from 1 vote

Pineapple Curd

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 mins

Cook Time10 mins

Total Time20 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) slightly 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

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

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

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

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) 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

6 FUN recipes to make with kids - a FREE family baking eBook!

Have a free copy of my family baking eBook! With 6 easy recipes and bonus activities to get kids into the kitchen - and keep them busy for hours!

Grab your copy!