Skip to Content

Pineapple Curd

I made some delicious pineapple macarons last week, and the pineapple curd I filled them with was out of this world.

It was deliciously tart and sweet and was the perfect consistency to fill any dessert.

pineapple curd that's being spooned out of a mason jar to show its thick texture

This filling would be incredible with my vanilla layer cake recipe, any coconut cake recipe, or with my vanilla cupcake recipe. The options are limitless!!

How To Make This Easy Pineapple Curd: Step-by-Step Tutorial

Let’s walk through each step of this recipe to make sure it turns out as amazing as possible! I’ve also included a video below.

I figured it might be helpful to know what tools I use too, so I’ve shared a list below.

Not all of these are mandatory, but they make the process a lot easier. If you don’t have all these things on hand, feel free to improvise and work with what you have.

  • Small Saucepan
  • Heat-Proof, Non-Reactive Bowl (like a thick glass bowl)
  • Whisk
  • Airtight Container (like a mason jar)

Step 1: Combine the Ingredients

Fill a saucepan with 2 inches of water and heat over medium-low heat.

Combine the egg yolks or large eggs, granulated sugar, pineapple juice, cornstarch, and a 1/4 tsp of fine salt in a medium-sized, heat proof bowl. Wait to add in the butter until the mixture has been cooked over a double boiler.

Whisk until combined and smooth.

base for pineapple curd being whisked together before being heated over a double boiler

Step 2: Cook Over a Double Boiler

Once the water begins to simmer, place the heat-proof bowl on top of the saucepan to make a double boiler.

Leave the heat on medium and make sure the water isn’t touching the bottom of the bowl.

pineapple curd base in a glass bowl on top of a double boiler that is being cooked slowly and whisked continuously

Hold the bowl in place with an oven mitt or small kitchen towel and continuously whisk the mixture until it starts to thicken.

The mixture should become lighter in color as it thickens.

pineapple curd that has been cooked over a double boiler and has become lighter in color as it cooks

This usually takes me about 5-8 minutes. The time it takes to thicken will vary based on whether you use whole eggs or egg yolks, along with the type of bowl that you use.

Keep in mind that this pineapple curd will have thinner consistency than lemon or lime curd usually is.

Step 3: Remove from Heat and Add in the Butter

Remove the bowl from the pan and turn off the stove. Add 3 tbsp of butter and stir until incorporated.

adding small chunks of butter into cooked pineapple curd

The mixture should be thick and smooth at this point. And that’s it!!

cooked pineapple curd being stirred in a glass bowl after having had butter mixed into it

Scoop the pineapple curd into an airtight container like an old jam jar or mason jar. Let the curd cool to room temperature before covering it with a lid, then seal the jar and place it in the fridge.

It can be stored in the fridge for up to 2 weeks in an airtight container.

pineapple curd cooling down after being poured into a mason jar

How Much Pineapple Curd Does This Recipe Make?

This recipe makes about 1 cup of pineapple curd.

This is enough to fill a dozen cupcakes (using a rounded Tablespoon per cupcake), 48 macarons (1 tsp per macaron), or an 8-inch layer cake with 3 layers (1/2 cup between each layer).

yellow macaron shell being filled with a ring of cream cheese buttercream and pineapple curd

This recipe can easily be halved or doubled as needed, just be sure to adjust the cook time as needed.

My Secret Ingredient – Cornstarch

While lemon curd sets quite firmly once it’s chilled, pineapple curd is a bit softer. This has to do with some of the enzymes that are in pineapple juice but fear not!

Thanks to a little cornstarch, this pineapple curd recipe thickens up quite nicely.

It’s my secret ingredient in this recipe to give it the perfect consistency.

Pineapple Curd Ingredients and Substitutions:

  • Eggs / Egg Yolks – I always have leftover egg yolks from making macarons, so I usually use egg yolks in this recipe! However, you can also use 2 whole, large eggs. A benefit of using whole eggs is that the mixture will be thicker than if you use egg yolks.
  • Granulated Sugar – This recipe turns out best with granulated sugar. You can adjust the amount of sugar you use based on the sweetness of the pineapple juice you use. You can also use less a processed sugar if you want, but the consistency might not be as smooth.
  • Cornstarch – This helps thicken the curd. If you omit it, the pineapple curd will be quite thin.
  • Pineapple Juice – You can use fresh or canned pineapple juice in this recipe. I like using canned, 100% pineapple juice to keep things simple.
  • Unsalted Butter – Unsalted butter adds richness and helps balance the sweetness of the pineapple. If you don’t have unsalted butter, use salted butter, and omit the salt in this recipe.
Dole pineapple juice in a can

Making This Recipe in Advance and Storage Tips

This pineapple curd filling can be made up to two weeks in advance if stored in an airtight container in the fridge.

I like to keep my curd in old jam jars, but mason jars work great too! Any container with a good lid will work.

cooked pineapple curd being poured into a mason jar to cool and be stored in the fridge

It can also be stored in the freezer for up to a month if stored in an airtight container. Transfer the container the fridge the day before you want to eat it to let it gradually thaw.

Give the curd a good stir before adding it to your desserts to make it easier to use.

Tips for Making the Best Pineapple Curd:

  • Make this pineapple curd filling at least a day in advance to let it properly thicken and develop its flavor.
  • Use a heat-proof, non-reactive bowl like a thick glass bowl to make this pineapple curd. Some metal bowls can react to the acidity of the pineapple juice, and give the pineapple curd a metallic taste.
  • Continuously whisk the pineapple curd as it cooks over the double boiler. If you don’t, some bits of egg can cook through and give it a chunky texture.
  • If you notice any bits of egg yolk that are cooked through, strain the mixture through a fine mesh sieve to give it a silky-smooth texture.
  • If you want a thicker pineapple curd, use whole eggs instead of egg yolks.
  • Save any leftovers to fill cupcakes, cakes, add to thumbprint cookies, or even to top ice cream!
  • Store this curd in an airtight container in the fridge and use within 2 weeks of making.
coconut cupcakes that have been filled with pineapple curd

Let Me Know What You Think

If you try this recipe, I’d love to hear what you think! Please leave a comment and rating below.

And don’t forget to tag me @chelsweets and use #chelsweets so I can see your delicious creations!

image of a macaron that's been filled with homemade pineapple curd

Other Recipes You Might Like:

Yield: 1 cup

Pineapple Curd

pineapple curd that's being spooned out of a mason jar to show it's thick texture

This pineapple curd is a delicious filling for any dessert! I've used it in cakes, cupcakes, and macarons, and it tastes amazing in all of them. It's easy to make, full of bright, tropical flavor, and a perfect way to use up leftover egg yolks.

Prep Time 2 minutes
Cook Time 8 minutes
Additional Time 2 hours
Total Time 2 hours 10 minutes

Ingredients

Pineapple Curd Ingredients

  • 2 large, whole eggs or 4 large egg yolks (100g)
  • 2/3 cup granulated sugar (133g)
  • 1/3 cup canned pineapple juice (80g)
  • 1 Tbsp cornstarch (9g)
  • 1/4 tsp fine salt (2g)
  • 3 Tbsp unsalted butter, cut into small pieces (42g)

Recommend Equipment

Instructions

Pineapple Curd

  1. Fill a saucepan with 2 inches of water and heat over a medium heat.
  2. Combine 2 large eggs or 4 egg yolks, 2/3 cup sugar, 1/3 cup of pineapple juice, 1 Tbsp cornstarch, and a 1/4 tsp of fine salt in a heat proof bowl, non-reactive bowl. I like to use a thick glass bowl. Whisk until combined and smooth.
  3. Once the water begins to simmer, place the heat-proof bowl on top of the saucepan to make a double boiler. Leave the heat on a medium heat and make sure the water isn't touching the bottom of the bowl. Hold the bowl in place with an oven mitt or small kitchen towel and continuously whisk the mixture until it starts to thicken. The mixture should become lighter in color as it thickens. This usually takes me about 5-8 minutes. Keep in mind that this pineapple curd will have a thinner consistency than lemon or lime curd usually is.
  4. Remove the bowl from the pan and turn off the stove. Add 3 tbsp of butter and stir until incorporated. The mixture should be thicker and smooth at this point.
  5. Scoop the pineapple curd into an airtight container like an old jam jar or mason jar. Let the curd cool to room temperature before covering it with a lid, then seal the jar and place it in the fridge. It should thicken up after a couple hours.
  6. It can be stored in the fridge for up to 2 weeks in an airtight container.

Notes

Pineapple Curd Yield:

This recipe makes about 1 cup of pineapple curd. This is enough to fill a dozen cupcakes (using a rounded Tablespoon per cupcake), 48 macarons (1 tsp per macaron), or an 8-inch layer cake with 3 layers (1/2 cup between each layer).

This recipe can easily be halved or doubled as needed, just be sure to adjust the cook time as needed.

Tips for Making the Best Pineapple Curd:

  • Make this pineapple curd filling at least a day in advance to let it properly thicken and develop its flavor.
  • Use a heat-proof, non-reactive bowl like a thick glass bowl to make this pineapple curd. Some metal bowls can react to the acidity of the pineapple juice, and give the pineapple curd a metallic taste.
  • Continuously whisk the pineapple curd as it cooks over the double boiler. If you don't, some bits of egg can cook through and give it a chunky texture.
  • If you want a thicker pineapple curd, use whole eggs instead of egg yolks.
  • If you notice any bits of egg yolk that are cooked through, strain the mixture through a fine mesh sieve to give it a silky-smooth texture.
  • Save any leftovers to fill cupcakes, cakes, add to thumbprint cookies, or even to top ice cream!
  • Store this curd in an airtight container in the fridge and use within 2 weeks of making.

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 95Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 87mgSodium 73mgCarbohydrates 12gFiber 0gSugar 11gProtein 3g

Skip to Recipe