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.