Salted Caramel Pineapple Churros

Ingredient ULF # Portion
Dole Pineapple Tidbits in Juice, strain, reserve 1/2 cup juice 175704 1-1/4 cup
Sparboe Farms Large Eggs, two yolks set aside 215608 4 each
Cargill Sugar Cane, divided 340164 1/2 cup
Argo Cornstarch 236270 1 Tbsp.
Grassland Unsalted Butter 214676 2 Tbsp.
TIO Pepe Churro Donuts 741297 10 each
Fisher Sliced Almonds, toasted 430751 1/2 cup
Lyons Creamy Caramel Topping 367193 3/4 cup
United Sugar Powdered Sugar 340828 3 Tbsp.

Add 2 whole eggs, egg yolks, 1/2 cup pineapple juice, cane sugar, and cornstarch in a large bowl. Whisk together until well combined and cornstarch is fully dissolved.

Pour mixture into a medium saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until thickened; about 7-10 minutes. When the curd has thickened, immediately remove it from the heat and stir in 2 Tbsp. butter. Strain the curd through a fine-mesh sieve to remove any bits of scrambled egg and transfer to a large bowl.

Once cooled, cover the surface of the curd with plastic wrap to prevent skin from forming. Reserve.

Top churro donut with 2 Tbsp. of pineapple curd, 1 Tbsp. of caramel sauce and 2 Tbsp. of pineapple chunks. Add toasted almonds and dust with powdered sugar and a sprinkle of salt. Serve.