1-First, in a bowl, whisk together the 2 large eggs, 2 large egg yolks, ½ cup canned pineapple juice, ½ cup granulated sugar, and 2 tablespoons cornstarch until fully combined and the cornstarch is dissolved.

2-Then, transfer the mixture to a medium saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, for 7 to 10 minutes until it thickens to a pudding-like consistency and coats the back of a spoon.

3-Next, remove from heat and stir in the 2 tablespoons unsalted butter until fully incorporated.

4-After that, strain the mixture through a fine-mesh sieve to remove any bits, then transfer to a bowl.

5-Finally, cover the bowl with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate for at least 2 hours or until set before serving.