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.

Slow Cooker Pineapple Curd
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
Whisk the base: In a medium bowl, whisk together the pineapple juice, sugar, and eggs until the mixture is smooth and well combined. This is the foundation of your curd, and whisking it well ensures that the sugar dissolves and the eggs are fully incorporated.

Step 2: Transfer to the Slow Cooker
Prepare the slow cooker: Pour the pineapple mixture into your slow cooker. Add the cubed butter on top, which will slowly melt and integrate into the mixture as it cooks.

Step 3: Thicken the Curd
Make the cornstarch slurry: In a small bowl, mix the cornstarch and water until smooth. This slurry will help thicken the curd to a luscious, spreadable consistency.

Add to the slow cooker: Stir the cornstarch slurry into the slow cooker, along with the lemon juice. The lemon juice adds a nice acidity that balances the sweetness of the pineapple and sugar.

Step 4: Slow Cook to Perfection
Cook on LOW: Cover your slow cooker and set it to the LOW setting. Cook for 2-3 hours, stirring every 30 minutes. This ensures the curd cooks evenly and prevents any curdling. As it cooks, the curd will thicken and develop that silky texture we’re after.

Step 5: Blend and Strain
Check for thickness: After 2-3 hours, the curd should be thick enough to coat the back of a spoon. If it’s not quite there, continue to cook in 30-minute increments, stirring occasionally.

Blend the curd: Once thickened, carefully transfer the hot curd to a blender and blend until smooth. This step ensures your curd is perfectly silky and free of any lumps (be cautious with the hot mixture).

Strain the curd: Pour the blended curd through a fine-mesh sieve to remove any remaining bits of egg or cornstarch lumps, ensuring a smooth final product.

Step 6: Store and Enjoy