Description
Pineapple bars are a simple dessert that combines a buttery shortbread base with a sweet pineapple filling and a light coconut topping that bakes together into something really satisfying. When you cut into these bars, the layers work perfectly together, giving you that contrast between the crispy edges and the tender middle that makes them worth keeping in your baking rotation.
Ingredients
Scale
Wet Ingredients:
- 2 cups crushed pineapple, drained
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Mix-ins:
- 1/2 cup chopped nuts
Instructions
- Heat your oven to 350°F and grease a 9×13-inch baking pan with butter or cooking spray.
- In a large bowl, combine 1/2 cup softened butter with 1 cup sugar, beating them together until the mixture turns light and fluffy, about 2-3 minutes.
- Add 2 large eggs one at a time, mixing well after each egg goes in, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Alternate adding your dry ingredients and 2 cups drained crushed pineapple to the butter mixture, starting and ending with the dry ingredients, stirring until just combined.
- Fold in 1/2 cup chopped nuts if you’re using them for extra texture.
- Transfer your batter to the prepared pan, spreading it into an even layer across the bottom.
- Bake at 350°F for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Let the bars cool completely in the pan before cutting them into squares for serving.
Notes
- Drain your crushed pineapple thoroughly in a fine-mesh strainer for at least 10 minutes so excess liquid doesn’t make the bars soggy or prevent them from rising properly.
- Add the dry ingredients in three additions alternating with the pineapple, stirring gently between each one, since overmixing toughens the crumb and results in dense bars.
- Let the bars cool completely in the pan before cutting; they’ll firm up as they cool, making clean squares that hold together instead of crumbling apart.
- For a dairy-free version, substitute the butter with coconut oil or vegan butter in equal amounts, and the bars bake up just as tender and moist.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg