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With a buttery shortbread crust and a smooth and sweet pineapple filling, these layered Pineapple Bars are uniquely delicious! It’s an easy dessert perfect for potlucks, afternoon snacks and everything in between!
We go through SO much fresh pineapple at our house as it’s one of the kids’ favorite fruits. And though I love me a good pina colada or pineapple upside down cake, I can’t say I bake with it often at home.
However, that all changed when I came up with these delicious layered bars!!! You see, I was going to make a pan of lemon bars, but realized we had leftover pineapple in the fridge….and boom. That’s when these easy pineapple bars were born! The tropical flavor and buttery crust are INCREDIBLE together!
Ingredients Needed
- All-Purpose Flour – You’ll use flour in the crust AND in the filling.
- Softened Butter – I use salted butter in this recipe.
- Powdered Sugar – This will be used in the shortbread crust and as a dusting on top.
- White Sugar
- Pineapple – Though I prefer fresh pineapple, you can also use canned pineapple (more on that below).
- Eggs – I always use “large” eggs when baking.
- Lemon Juice – Fresh or bottles is great.
- Baking Powder
- Salt
How to make Pineapple Bars
Start by preheating the oven and grabbing an 8×8 inch baking dish. For super easy clean-up, line the pan with parchment paper if desired.
First, you’ll make the shortbread base. Since you’ll need the food processor for the filling, I like to mix up the crust in there, too! Simply add all of the crust ingredients to the food processor (or in a bowl of a stand mixer) and mix until a dough is formed.
Press the dough into the bottom of the pan and about 1/2 inch up the sides. Bake for in the preheated oven for 18-20 minutes, or until the edges are golden brown.
While the crust is baking, mix up the filing mixture!
Add all of the filling ingredients into the food processor (no need to clean it in between making the crust and the filling!) and blend.
Pour the smooth pineapple mixture into the hot crust and bake for an additional 20-25 minutes.
Dust the cooled bars with powdered sugar.
Pro Tip! To cut these into nice squares, I refrigerate them until they’re totally set. Then, I use a metal spatula to remove the whole pan of bars onto a cutting board. Dust with powdered sugar, then use a sharp knife to cut them into squares!
Frequently Asked Questions
Canned – Yes! You can use pineapple tidbits, pineapple rings or pineapple chunks. No matter which you use, be sure to drain the juice before you measure out the pineapple. Want to use crushed pineapple? Drain some of the juice out (but don’t squeeze it out) and measure out 2/3 cup of crushed pineapple (instead of a full 1 cup).
Frozen – Also yes! To use frozen cubed pineapple, let the thaw completely and drain any excess juice.
They do. Store leftovers in the fridge for up to 5 days; you can cover the baking dish with plastic wrap or store in an airtight container.
You can!! Cut them into squares and put them in an airtight container or freezer bags. I prefer to freeze them before adding the powdered sugar on top, but either way is fine! Let the bars thaw in the fridge before enjoying again!
Yes, but you’ll need to use crushed pineapple. Make the crust as the recipe states, then make the pineapple filling in a large bowl. Instead of blending it all together, you’ll use 2/3 cup of crushed pineapple (rather than a full cup) and whisk the filling ingredients together until a bit frothy. There will be a bit more “texture” in these bars vs. using a blender, but the pineapple flavor will be the same!
Double each ingredient and bake them in a 9×13-inch pan. You will need to add 2-5 minutes onto the baking time.
Other Delicious Pineapple Recipes
Pineapple Bars
Equipment
- One 8×8 inch square baking pan
Ingredients
Shortbread Crust
- 1 cup flour
- 1/2 cup butter softened
- 1/3 cup powdered sugar
Pineapple Filling
- 1 cup sugar
- 1 cup diced pineapple
- 3 tablespoons flour
- 2 eggs
- 1 tablespoon lemon juice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- powdered sugar for topping
Instructions
- Preheat oven to 350℉.
- In a mixing bowl (or in a stand mixer or food processor), combine the flour, butter and powdered sugar.1 cup flour, 1/2 cup butter, 1/3 cup powdered sugar
- Press into the bottom and about 1/2 inch up the sides of a square baking dish.
- Bake for 18-20 minutes, or until the edges are a light golden brown.
- Meanwhile, make the pineapple filling.
- Add all of the filling ingredients to a food processor or blender.1 cup sugar, 1 cup diced pineapple, 3 tablespoons flour, 2 eggs, 1 tablespoon lemon juice, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Blend until smooth and frothy.
- Pour into the hot crust.
- Bake an additional 20-25 minutes or until the top is a light golden brown and the center is no longer jiggly.
- Let the bars cool completely (utilize the fridge to speed this up!).
- Dust with powdered sugar, cut into squares and enjoy!powdered sugar
Does eggs need to be room temperature
They don’t have to be, though if you think of it, it’s a good idea! 🙂
Thank you
Just made waiting to cool I hope it is delicious it smells good
It was so delicious could you make this with peaches and pears
Delicious! Used a pastry cutter for the crust. Reduced the sugar in the filling just a bit. As suggested, used a blender to mix the filling…so easy! Fresh pineapple kept it from being overly sweet. Excellent recipe!
I made it this summer for a pool party, it was a huge hit! I made a double batch and it was gone before you could say pineapple! Loved it and will make again
I live in a co-op and I just basically sextupled this recipe to feed 40-50 people. It took me eight hours and I regret it but boy they turned out, I couldn’t believe it. Everyone loves them! There was one quadrupled batch that followed the recipe normally, and second doubled batch that was allergen friendly. For that, I used flax eggs in place of the eggs, whipped margarine spread (weighed) in place of the butter, and gluten free flour. It was much gooier than the normal one but it was almost even better! Kelsey, you’ve run my life for the past eight hours and I love you for letting me come out the other end with pineapple bars that show for it.
Hahaha…..well I’m SO glad these worked out for you after making them for so many people!! Thanks for the excellent review! ~Kelsey
Delicious!
Can these be frozen?
So glad you enjoyed them, Jacalyn! Yes, you can freeze them! ~Kelsey
I have a quick question. On the cup of pineapple are you using only fruit or should I include the juice too? I know too much liquid could make it soggy
Also has anyone used 1/2 pineapple and 1/2 mango or guava? Maybe I’ll try it.
Hi Cat – I recommend using just the pineapple (don’t add juice). I think adding 1/2 pineapple and 1/2 mango sounds amazing!! Let me know how it turns out! ~Kelsey