Pineapple Bars are made with a shortbread base, pineapple pecan middle, and delicious pineapple icing. Don’t miss tasty recipe that is full of tropical flavor and is so easy to make!
One bite and you’ll agree that this is the perfect non-chocolate square. With a crunchy shortbread base and a creamy pineapple flavored center, everyone is going to love Pineapple Bars.
If you love tropical flavors, don’t miss my Hummingbird Bread or these Tropical Muffins. For another light and easy dessert, try these Lemon Ricotta Cookies!
Why You Need to Make these Pineapple Bars!
If you are looking for the perfect treat to serve for brunch, Hawaiian party, or a baby or bridal shower, this is it! These bite-sized bars are super delicious with a tropical flavor that’s perfect for a dessert tray or on it’s own.
What makes these bars so special is the crunchy shortbread bottom and the sweet pineapple filling. Top them off with a simple pineapple icing and you have one of the tastiest bars ever.
If you love pineapple desserts, you are going to love this recipe. Plus, it can be made ahead of time and stays fresh in the refrigerator for up to a week.
I like to serve these bars at parties along with other treats. They always seem to be the first ones gone and guests are always asking for the recipe.
These layered bars are pretty to look at too! They are fun and inviting, and sure to be your new favorite treat. Give them a try today!
Ingredients and Substitutions
- All purpose flour: you will need flour for the shortbread crust as well as a bit in the pineapple layer to thicken.
- Sugar: the sugar is for the shortbread layer.
- Butter: use unsalted butter for both the shortbread layer and the icing.
- Eggs: large eggs work best.
- Crushed pineapple: use a canned crushed pineapple. Strain it and save the pineapple juice for the icing. Fresh diced pineapple works too.
- Brown sugar: this adds great flavor and sweetness to the pineapple layer.
- Diced pecans: I love the flavor the pecan add, but you can always substitute walnuts instead.
- A little bit of baking powder is needed for the pineapple layer.
How to Make Pineapple Bars
To make Pineapple Bars, first you need to grease a 9 x 9 inch baking pan and line it with parchment paper. This step will allow you to remove the cooled bars from the pan and cut on a cutting board, ensuring clean cuts and no damage to your baking pan.
Step 1: make the shortbread crust.
To make the bottom shortbread layer, simply melt butter in a large bowl and add in the flour and sugar. Press into the bottom of the prepared pan and bake until light golden brown. Let the bars cool slightly.
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Step 2: mix together the pineapple layer.
While the bottom layer is baking, start on the middle pineapple layer. In a bowl, whisk the eggs. Then, add in the brown sugar, drained pineapple, pecans, flour, baking powder, and salt.
For the pineapple, I used canned pineapple that I strain through a fine mesh sieve. Be sure to keep the juice for the icing. Any leftover juice is great on its own or in a smoothie.
Step 3: add the middle layer and bake.
Pour the top layer on the baked shortbread and return to oven until set, about 20-25 minutes. Let the bars cool completely before adding on the icing.
Step 4: frost the bars.
The icing for these bars is super simple as well. Firstly, sift the powdered sugar into a large bowl. This will ensure that there are no chunks of powdered sugar in the icing. Next, add in the softened butter and two tablespoons of pineapple juice. Use a hand mixer to blend the ingredients together.
You want the icing pourable but thick. Add more or less powdered sugar and pineapple juice until you achieve the desired consistency. Spread over cooled bars.
Refrigerate the bars until firm. Gently lift out of pan using the parchment paper lining and place on a a cutting board. Cut into 24 bars.
Recipe Tips
- Line your baking pan with parchment paper so the bars lift out easy.
- The shortbread layer will be crumbly. Just press it into the pan using a spatula or the palm of your hand.
- Be sure to save the juice from the crushed pineapple so that it can be used for the icing.
- Shredded coconut would be a delicious addition to the pineapple layer of these bars.
- Be sure the bars are completely cooled before adding on the icing.
- Refrigerate the Pineapple Bars for at least an hour or until the frosting is set. Then, remove the bars from the pan and cut into squares.
- Leftovers can be stored in an airtight container in the refrigerator for up to a week.
Frequently Asked Questions
You can use fresh pineapple to make Pineapple Bars. Just use a knife to dice the pineapple in to very small pieces. Be sure to save the juice for the icing.
Shredded coconut would be a great addition to the pineapple layer in the bars. Just add a half a cup of shredded coconut (sweetened or unsweetened) to the pineapple mixture and bake as usual.
Leftover pineapple bars can be stored in the refrigerator in an airtight container for up to a week. You can also freeze these bars for up to a month.
More Bars and Squares Recipes!
Pineapple Bars
Equipment
- 9 x 9 baking pan
Ingredients
Bottom Layer
- ½ cup butter, melted (one stick)
- ¼ cup sugar
- 1 ¼ cup flour (168 grams)
Top Layer
- 2 large eggs, beaten
- ½ cup brown sugar, packed
- 1 cup drained crushed pineapple (save the juice)
- ½ cup pecans, chopped
- 2 tablespoons flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Icing
- 1 ½ cup powdered sugar (170 grams)
- ½ cup butter, softened
- 2 tablespoons pineapple juice
Instructions
- Preheat oven to 350 degrees. Coat a 9 x 9 baking pan with cooking spray and line with parchment. Set aside.
- For the bottom layer, in a bowl, combine the melted butter, sugar, and flour. Crumble together and press into the bottom of the pan. Bake for 10-15 minutes until light golden brown. Set aside and cool slightly.
- For the top layer, combine the beaten eggs with the remaining top layer ingredients and stir well to combine. Pour over the slightly cooled bottom layer and bake for 20-25 minutes or until bars are set. Let cool completely before adding the icing.
- For the icing, beat together the powdered sugar, butter, and pineapple juice until desired consistency is reached, adding more powedered sugar and pineapple juice as necessary. Spread over cooled bars.
- Refrigerate until set. Remove from pan to a cutting board and cut into 24 squares.
Notes
- Line your baking pan with parchment paper so the bars lift out easy.
- The shortbread layer will be crumbly. Just press it into the pan using a spatula or the palm of your hand.
- Be sure to save the juice from the crushed pineapple so that it can be used for the icing.
- Shredded coconut would be a delicious addition to the pineapple layer of these bars.
- Be sure the bars are completely cooled before adding on the icing.
- Refrigerate the Pineapple Bars for at least an hour or until the frosting is set. Then, remove the bars from the pan and cut into squares.
- Leftovers can be stored in an airtight container in the refrigerator for up to a week.
Five Star recipe.
I will try it for Thanksgiving.
Baked cantucchi for our town cops.
Lemon cookies last Christmas for them as well. They loved it!
All your recipes come out nicely.
And that’s what I like the most.
Thanks!
Happy Thanksgiving!
Can I leave the nuts out completely? We have a granddaughter with tree nut allergies.
Yes! You can absolutely omit the nuts.
Is the coconut necessary?
You can definitely leave it out!
Made these to bring to a dinner party and they were great! I made them in a 9×13 pan and they turned out perfectly! I also added coconut to the middle layer and 2 oz. of cream cheese to the icing and it was absolutely delicious!!😊 Thank you for sharing this recipe!!
How much coconut did you use?
I would use about a 1/2 cup of shredded coconut.
Did you double the recipe or use as written for the 9×13 pan.