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.
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.
Toni
This is my first visit here, and I love your set-up, from the images to recipes to notes. These pineapple bars will be kissing my oven hello this very day! Thanks a bunch!
Angela Allison
Thanks Toni! I appreciate the compliment 🙂 I hope you enjoy the bars!
April Salomon
Fabulous!
Kat Greene
So delicious! Thank you for the wonderful recipe. I just wanted to add a little spin that I added that you might enjoy :-). Adding a cream cheese based layer really gives this recipe and extra something while simultaneously balancing the sweetness of the bars. Great both ways! Just thought it was worth mentioning.
Angela Allison
That sounds delicious! Thanks for sharing.
Phyllis
Can these be frozen?
angelakallison
Yes! Just be sure to store in an airtight container.
Kathy
Pineapple in it’s own juice or in heavy syrup?
angelakallison
In pineapple juice. Not heavy syrup
Bob
I want to add coconut in one of the layers. How to proceed? Look great as are, but want this twist, if possible.
angelakallison
Great idea! I would add about 1/2 a cup of coconut to the pineapple layer. Let me know how it goes? Enjoy!
Kat Greene
I agree with Angela that adding it to the pineapple layer would be a good idea, however I believe it would also be great toasted and added to the bottom layer (shortbread crust), and/or sprinkled on top of the icing while it’s still warm and wet/sticky.
Debbie
Bob did you try adding the coconut to this recipe? Wondered how it worked out if you did.
Eric
I would like to make these in a 9×13 pan what adjustments would you make? Double and bake longer?
angelakallison
Yes, that would work! Let me know how they turn out.
Brenda
My cake didn’t set What did I do wrong?
angelakallison
I’m sorry to hear that. It could be that you didn’t bake it long enough. I’ve done that before and ended up with moist bars… however, they were still delicious! Hopefully you will try again.
Gail Robertson
Instant favourite in our house! Thanks so much for this marvelous recipe!
Connie michelle
Easy to make….love the recipe!
sheri zeman
Absolutely delicious! Everyone loved them. Thank you for a great recipe!
Julia
Delicious and easy to make! Thanks for the recipe!
Jocelyn (Grandbaby Cakes)
Pineapple is seriously my fave, and I love how delicious these bars look. Great recipe!
Alisa Infanti
You had me at pineapple! I love lemon squares and love pineapple so I need to try pineapple bars out it looks like. Might be trouble!
angelakallison
These are so delicious… you’re going to love them! 🙂
Dannii
I love pineapple desserts – they feel really summery. I will have to try these.
Mahy
I can see how moist these bars are just by looking at the images. This is how I like my bars to be, although I don’t remember making pineapple bars before. Time to do something about it 🙂