Slow Cooker Pineapple Curd

If you’re a fan of bright, citrusy flavors, then you’re in for a treat with this Slow Cooker Pineapple Curd. Imagine the tangy sweetness of pineapple, transformed into a velvety, luscious curd that’s perfect for spreading, dolloping, or incorporating into your favorite desserts. While lemon curd often gets the spotlight, this pineapple version brings a tropical flair that’s impossible to resist. And the best part? Making it in a slow cooker ensures a smooth, silky texture without the risk of curdling, giving you foolproof results every time.

This pineapple curd is as versatile as it is delicious. Whether you’re spreading it on warm scones, using it as a filling for tarts, or simply enjoying it by the spoonful, it’s a delightful addition to your culinary repertoire. So, let’s dive into the recipe and discover how easy it is to make this tropical treat.

Ingredients: What You’ll Need
To create about 2 cups of this delicious pineapple curd, you’ll need:

1 cup pineapple juice (fresh or store-bought): The base of our curd, bringing that signature tropical flavor.
1 cup granulated sugar: Adds sweetness and helps balance the tanginess of the pineapple.
3 large eggs: These provide the rich, custard-like texture.
1/2 cup unsalted butter, cubed: Adds a velvety richness and helps create that smooth, creamy consistency.
1 tablespoon cornstarch: Helps thicken the curd to the perfect texture.
2 tablespoons water: To mix with the cornstarch, creating a slurry.
1 teaspoon lemon juice: Enhances the flavor, adding a slight tang that brightens the curd.
Step-by-Step Instructions: Crafting Your Pineapple Curd
Let’s walk through the process of making this luscious curd, step by step.

Step 1: Mix the Base Ingredients