My pineapple curd recipe is easy, smooth, and bursting with real pineapple flavor that will take you to a tropical paradise! It’s made with only six simple ingredients, so you’ll be able to enjoy it in a snap!

As with all my recipes, I use the scientific method to carefully craft them to ensure you get deliciously perfect results every time.

There are two important keys to making pineapple curd: use canned pineapple juice and use cornstarch.

Why Use Canned Pineapple Juice

First, it’s absolutely essential to use canned pineapple juice. Why? Here’s some geeky science knowledge for you!

Pineapples contain bromelain, a protein-digesting enzyme. This enzyme is the cause of that stinging sensation you feel after eating pineapple. The pineapple, or more specifically the enzyme, is eating you back!

Deep-sea sponges are immune to the effects of bromelain, which is why they can live inside pineapples ;)

That enzyme also prevents thickening when trying to make pineapple curd. However, the canning process pasteurizes the pineapple juice by heating it to a temperature that kills or denatures the bromelain. Thus, we can make curd with canned pineapple juice!

Why Use Cornstarch

Although canned pineapple juice helps with the thickening process, pineapple curd still requires another ingredient to give it the traditional consistency of curd. That ingredient is cornstarch. Without it, the pineapple curd would be too thin.

Now, let’s get to it!

Ingredients

• 4 large egg yolks

• 67 grams (1/3 cup) of white granulated sugar

• 2 teaspoons of cornstarch

• 1/2 cup of canned pineapple juice

• 2 teaspoons of lemon juice

• 21 grams (1 1/2 tablespoons) of unsalted butter

  Yields 1 cup of pineapple curd

Instructions

Let all ingredients come to room temperature.

Separate the egg yolks from the egg whites. Set the yolks aside.

In a saucepan, add the sugar, cornstarch, pineapple juice, and lemon juice.

Why lemon juice? The lemon juice enhances and brings out the pineapple flavor, but you don’t actually taste the lemon.

• Geeky Tip: A saucepan with a heavy or thick bottom works best because it promotes even heating and reduces the chance of burning.

Whisk together the sugar, cornstarch, pineapple juice, and lemon juice. Make sure there are no lumps or visible bits of cornstarch.

Whisk in the yolks until fully incorporated.

Put the saucepan over low-medium heat. Using a silicone spatula or wooden spoon, occasionally stir it to ensure it doesn’t burn.

Heat it for about 10-12 minutes.

After about 10-12 minutes or when the curd reaches a consistency that coats the spatula or back of the spoon, remove it from heat. It should have a consistency similar to pudding or custard.

• Geeky Tip: If you drag a finger through the coating, and the two sides don’t fill the gap after a few seconds, then the curd is done.

Stir in the butter until fully incorporated.

The curd is already smooth, but if you want it even smoother, you can strain it through a sieve or fine mesh strainer.

Pour the curd into a glass container. Don’t use metal or plastic.

Cover it with plastic wrap, and make sure the plastic wrap touches the entire surface of the curd to prevent a skin from forming on it.

Refrigerate the curd for at least 5 to 6 hours before serving. It’s even better to chill it overnight.

The curd can be stored in an airtight glass container and refrigerated for up to 7 days.

Enjoy!