The original and best pineapple curd without cornstarch. It’s smooth, creamy pineapple in spreadable form and it’s extremely addictive. Luscious and buttery, I have a secret trick to it’s incredible flavour and texture. Bonus! It only takes around 20 minutes to make.

A wonderful alternative to lemon curd or passionfruit curd, pineapple curd is great for using in cakes, ice cream or in thes pineapple coconut cupcakes.

❤️ Why you’ll love it

  • No cornstarch! The texture is perfectly silky and smooth.
  • Reduced pineapple juice is the secret to great flavour and perfect consistency.
  • Silky & buttery: A lush texture that spreads like a dream.
  • Versatile: Perfect for cakes, tarts, panckes, scones or eating off the spoon (no judgement!)
  • Tropical twist: A vibrant summery twist on lemon curd.
Top down view of a large jar filled with pineapple curd.

I have a number of fruit curds on this blog and I love to create them wherever possible, without cornstarch as a thickener, whilst still getting a lovely thick consistency. When it came to my pineapple curd, I knew after the first test that if I wanted an intense pineapple flavour but still in a thick, spreadable curd, I’d need to reduce the pineapple juice. Since then, other recipes have popped up using this method and I couldn’t be more proud that my tips could be inspiring others.

Reducing the pineapple juice means the pineapple flavour is more concentrated and excess liquid is removed. This all equals thick consistency and rich flavour.

Ingredients you’ll need

This creamy pineapple curd is thickened naturally by using eggs and a little lemon juice. No cornstarch in sight keeps this pineapple curd unbelievably smooth.

Ingredients for pineapple curd on a marble surface.

Jump to the recipe for full ingredients and instructions

  • Pineapple juice: Any pineapple juice will work here but make sure it’s 100% pineapple juice and unsweetened or your curd will end up too sweet. While fresh pineapple has an enzyme in it (called Bromelain) that can affect “set” desserts, once the pineapple (or juice) is cooked, that enzyme is neutralised. The thickness of this pineapple curd won’t be affected since the juice is cooked (twice) so fresh pineapple juice works fine here. You can juice your own pineapple or just buy 100% pineapple juice.
  • White Sugar – white granulated sugar or caster sugar (superfine sugar) both work fine. Don’t use brown sugar as the slight caramel flavour will interfere with the pineapple flavour.
  • Unsalted butter: It’s best to use unsalted butter then, if you feel it needs it, you can add a pinch of salt towards the end of cooking.
  • Lemon juice: this actually helps to thicken the curd so that it’s spreadable once cold.
  • Eggs: Regular large eggs are perfect here. They add richness, structure and texture to your tropical curd.

How to make pineapple curd

Making all fruit curds is very simple, but this one is slightly different from my lime curd and lemon curd recipes, since we start by concentrating the pineapple juice. Maximum flavour without the liquid.

First and foremost, the right saucepan is very important – use a non-reactive saucepan since you’re using acidic ingredients. A stainless steel, heavy-bottomed saucepan is perfect and keeps the heat evenly distributed.

Jump to the recipe for full ingredients and instructions.

1. Reduce the pineapple juice

The very first step is the reduce 1 cup of pineapple juice down to ¼ cup on the stove top. You’ll only need to stir every now and then for about 10 minutes. Add the sugar.

Sugar being added to reduced pineapple juice.

2. Add the sugar & eggs

Whisk in sugar, then lemon juice and eggs. Cook that over low heat, stirring constantly, until the sugar dissolves.

Eggs being whisked into the sugar and juice.

3. Add the butter & cook

Now start adding the butter a little at a time, stirring well to melt before adding more.

Butter being added to the saucepan.

Once all the butter is added cook for another few minutes until it starts getting very thick. It will begin to look almost bouncy in the pan and you’ll be able to draw a line on the back of a spoon that doesn’t run

Closeup of a spatula with a line of curd holding.

4. Strain the pineapple curd

Strain the mixture through a fine-mesh sieve into a bowl or jug to remove any lumps, then let it cool slightly. For convenience, you can transfer the slightly cooled pineapple curd to a glass jar to store it

The tropical curd being poured through a sieve.
The strained pineapple curd in a bowl.

Important note about thickening

Pineapple is a unique fruit that often doesn’t play ball like other fruits. For instance, gelatine won’t set with pineapple juice in it due to a particular enzyme (bromelain) it has. Sometimes this curd takes a while to thicken.

Don’t worry, I promise it will thicken and you don’t need to use cornflour (cornstarch) which can give a slightly chalky texture.

Just keep it heating on low. If you feel the curd is getting too hot before it thickens (which could cause scrambled egg), just take it away from the stove for a few minutes, then return and continue.

If you find that it’s too runny after it’s completely chilled, you can actually return it to a saucepan and keep stirring over low heat. This works every time.

A spoon dropping pineapple curd into the hole in the middle of a cupcake.

Ways to use pineapple curd

This creamy pineapple curd is amazing as a surprise cupcake centre but you could use it in so many other ways.

Do I need a science degree?

No way! It’s so easy to make, which is very important. I’ve tested this pineapple curd a number of times now so I know it works. It’s thick, smooth and creamy and most importantly it has a buttery, yet distinctly pineapple flavor.

FAQs

Why is my pineapple curd runny?

This is likely caused by not cooking the curd for long enough (as long as you’ve stuck to the recipe quantities for everything and reduced the pineapple juice to just ¼ cup). Just return it to the stove and heat it through again, letting it get to the stage that you can draw a trail on the spatula without it running.

Can I use fresh pineapple?

Yes, you can. In fact you can use any pineapple juice you can get your hands on, provided it’s not sweetened.

How long does it keep?

It will keep for about a week in a sterilised preserving jar in the fridge. Any longer than this and it’s best frozen.

Can I freeze pineapple curd?

This pineapple curd can be frozen since it does not contain any cornstarch.

A spoon scooping pineapple curd from a jar.

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A glass jar filled with pineapple curd with slices of pineapple in front.

Pineapple Curd

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 20 minutes
Cooling time: 2 hours
Total Time: 15 minutes
4.6 from 42 ratings
Makes 2 cups – This easy Pineapple Curd is a creamy, butter and rich spreadable form of pineapple. Just 5 ingredients and around 20 minutes. A topping or filling for everything from scones to cupcakes.
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Ingredients

  • 1 cup unsweetened 100% pineapple juice tinned or fresh (250ml)
  • 1 cup white granulated sugar (200g / 7oz)
  • 3 large eggs room temperature
  • 2 egg yolks from large eggs room temperature
  • 1 ½ tablespoons lemon juice (notes 1)
  • 113 g unsalted butter cubed and cold (½ cup / 1 stick / 4oz)

For best results, always weigh ingredients where a weight is provided

Equipment

Instructions
 

  • Simmer the pineapple juice in a medium saucepan over med-high heat until it reduced to just ¼ cup. The colour will deepen and it will be thick and syrupy. Pour it into a measuring jug so you know you only have ¼ cup.
  • Add the sugar and lemon juice and whisk together. Add eggs and egg yolks and immediately whisk well to combine.
  • Place the saucepan over very low heat and stir continuously until the sugar has dissolved.
  • Start adding the butter 2-3 pieces at a time, constantly stirring until completely melted before adding the next.
  • Once all the butter has been added, cook for another 5-6 minutes until thickened. Don’t allow it to simmer.
  • To test it’s ready, it should leave a thick coating on the back of the spoon that when you draw a line through, it doesn’t run. It will also be looking almost bouncy in the pan.
  • Pour into a preserving jar and store in the fridge.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Notes

  1. Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
  2. Yield 2 cups
  3. If your curd doesn’t set up thick enough once cold, you can return it to the pan over low-medium heat again and keep stirring it until it thickens.
MORE FROSTING, SAUCES AND SPREAD RECIPES!
Calories: 82kcal
Author: Marie Roffey
Course: Breakfast, Condiments, Dessert, Sweets
Cuisine: British, Tropical
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.

Nutrition Facts
Pineapple Curd
Amount Per Serving (24 g)
Calories 82 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 48mg16%
Sodium 10mg0%
Potassium 24mg1%
Carbohydrates 9g3%
Fiber 0.02g0%
Sugar 9g10%
Protein 1g2%
Vitamin A 167IU3%
Vitamin C 1mg1%
Calcium 8mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.