A crisp shortbread crust is topped with a chewy gooey layer of pineapple and coconut to make these Pineapple Coconut Bars.
With a deep love of all things pineapple, I’ve been playing with the idea for Pineapple Bars for a while now and I’m thrilled to be sharing it with you at last!
Not too sweet and slightly tart, these bars are a fruity tropical drink in bar cookie form. I liked these bars so much that I am making them again this weekend for a family barbecue and I’ll be posting a gluten-free version next week as well.
Pineapple Recipes
When Dole asked me to create a pineapple recipe with their pineapple many years ago, my reply might have been the fastest yes I’ve ever typed. I’ve been partial to Dole ever since I started buying my own groceries.
Canned, fresh or frozen, I love pineapple in all forms. I didn’t even need to go to the store for the pineapple in this recipe. I had several cans ready to use, waiting in my pantry.
I have been on quite the pineapple kick lately, from crepes to salsa to stir-fry recipes; I can’t get enough of the sweet kick that pineapple adds to almost any recipe.
One of the reasons Dole pineapple is my favorite pineapple is because the slices, chunks, and tidbits hold their shape very well. There are never soggy or wilted pieces of fruit in the can.
I love how easy it is to just pull a bag out of the freezer or open a can and immediately get to enjoy the juicy sweet pineapple flavor I crave. As much as I enjoy fresh pineapple recipes, sometimes I just don’t have the time or energy to mess with the cutting and slicing.
I keep pineapple on hand year-round to add a sweet, tropical flavor to meals, snacks, and desserts. If you’re interested, you can check out all the pineapple recipes on my blog here.
Coconut Recipes
Coconut and pineapple are a match made in tropical heaven. Whenever I can find a way to incorporate pineapple into coconut recipes and coconut into pineapple recipes, I go for it.
The texture of shredded sweetened coconut in these Pineapple Coconut Bars is off the charts delicious. The coconut adds a slight crunch to the smooth pineapple filling and looks pretty to boot.
I also love coconut sans pineapple and have had fun experimenting with different ways of using it in my baked goods, from Coconut Scone Cookies to Grandma’s Coconut Chews.
I’ve never met a coconut recipe I didn’t like. Next on my list to try are these Gooey Coconut Bars from Crazy for Crust.
At the moment, these Pineapple Coconut Bars are all I need when it comes to fruity and tropical desserts. They’re also super easy to assemble and take less than an hour in the oven.
Perfect for parties, potlucks and afternoon snacks, everyone loves biting into these perfect pineapple coconut dessert bars. I mentioned before that they remind me of a fancy tropical drink (the Pineapple Coconut Sour cocktail) but in food form.
If that isn’t enough of a motivation to try these bars, I don’t know what is!
The flavors remind me a little of Pineapple Upside Down Cake but with a crisp, buttery crust and the perfect amount of coconut. If that sounds like your cup of tea, grab your pineapple and your shredded coconut and get baking.
Pineapple Coconut Bars
- Preheat the oven to 350 degrees. Combine the crust ingredients and press the mixture into the bottom of a well-greased or parchment-lined 10” square pan. Doubling this recipe will fill a 9×13 pan.
- Bake for 12 minutes (or 15 minutes for a doubled recipe).
- Remove from the oven and let the crust cool for 10 minutes while preparing the filling. Place the pineapple and 1 cup of shredded coconut in a bowl. Sprinkle with flour, brown sugar and salt. Stir to coat. Mix together the eggs, vanilla and lime and stir into the pineapple mixture.
- Pour the filling over the crust and top with the remaining coconut. Bake for 25-27 minutes, until the coconut turns golden brown. Let cool completely before slicing. Enjoy!
If you would like to double this recipe, it will fill a standard 9×13 pan. You can make this recipe in an 8, 9 or 10-inch square pan. Simply increase the cooking times by a minute or two for slightly thicker bars in the smaller size pans.
If you are doubling the recipe, simply drain the pineapple (saving the juice for Pineapple Rice or this Smoothie or Sweet and Sour Stir Fry recipe) and use the full amount of pineapple in the can.
I highly recommend doubling the recipe, the bars freeze well and thaw perfectly in less than an hour!
What’s your favorite recipe to make with pineapple?
Pineapple Coconut Bars
Ingredients
Crust Ingredients
- ½ cup butter very soft or melted
- ½ cup light brown sugar
- 1 cup all-purpose flour
Filling Ingredients
- 2 eggs
- 1 tablespoon vanilla extract
- 1 tablespoon fresh lime juice
- 1/3 cup light brown sugar
- ¼ cup all-purpose flour
- ¼ teaspoon kosher salt
- 1 cup pineapple tidbits in 100% juice drained
- 1 cup shredded sweetened coconut
Topping Ingredients
- 1 cup shredded sweetened coconut
Instructions
Crust Instructions
- Preheat the oven to 350 degrees. Combine the crust ingredients and press the mixture into the bottom of a well-greased or parchment lined 10” square pan. Doubling this recipe will fill a 9×13 pan.
- Bake for 12 minutes (or 15 minutes for a doubled recipe). Remove from the oven and let the crust cool for 10 minutes while preparing the filling.
Filling and Topping Instructions
- Place the pineapple and 1 cup of shredded coconut in a bowl. Sprinkle with flour, brown sugar and salt. Stir to coat. Mix together the eggs, vanilla and lime and stir into the pineapple mixture.
- Pour the filling over the crust and top with the remaining coconut. Bake for 25-27 minutes, until the coconut turns golden brown. Let cool completely before slicing. Enjoy!
Nutrition
{originally published 6/3/2013 – recipe notes updated 5/27/21}
Check out all of the Gluten Free Dessert Recipes on this website!
Disclosure: I was compensated to create a recipe for Dole Canned Pineapple (a product that I’ve used and loved in my own kitchen for years). All opinions shared about this product are my own.
Bri says
Would I be able to make these in a mini cupcake pan?
To make bite size treats?
Mary Younkin says
Sure, Bri. Just watch the baking time.
Larry W. Pease sr says
Made it. Added chopped cherries to the coconut topping
Looks great. i doubled it and put in a med size cookie sheet with sides, works fine.
Mary Younkin says
That sounds good, Larry. I’m glad you like the bars!
Cynthia says
Hello Mary
Please advise the type/ brand of shredded sweetened coconut? Thank you 🙂
Mary Younkin says
I’ve never chosen a specific brand for coconut, Cynthia.
Cynthia says
Hi Mary
Is it freshly grated coconut?
Thank you 🙂
Mary Younkin says
I use store-bought shredded sweetened coconut, Cynthia.
Linda Borshay says
I made this today. Because my pantry didn’t have Canned Pineapple, I used Fresh. Also, I had ½ pkg. Sweetened Coconut & ½ pkg. Organic, Unsweetened, so I used Half n Half at each point in the recipe. They’re delicious and to be honest, if I had used 100% sweetened coconut it would have been way too sweet for me.
A couple of issues. The cookie base was not ‘crisp’. Description says crisp, should it be?
I felt the pineapple was perhaps too wet, after dicing I should have drained it again. But overall I am very pleased with the outcome. Thinking about adding Rum To either the filling, or the cookie, or make a rum whipped cream! Piña Colada Pineapple Dessert.
LOVED IT!
Mary Younkin says
I’m thrilled that you love the recipe, Linda. Was the crust lightly browned after pre-baking it? If the pineapple was really wet, it may have caused it to soften. The crust is usually similar to a flaky shortbread, but not “crunchy” crisp.
Ellie says
Can I substitute crushed pineapple?
Mary Younkin says
You might want to strain out some of the extra liquid, Ellie. I’ve never tried it, the texture will definitely be different, but it might work.
Cathy Kiss says
Hi Ellie. Just came across your post. I made the recipe using pineapple tidbits the first time and crushed pineapple the 2nd time. Both were delicious but I definitely prefer the consistency of the squares with the tidbits. I found the crushed pineapple even though I drained it, almost too moist and the pineapple taking over Athena flavour a bit.
Laurel says
These pineapple coconut bars were to die for!! Just wonder whether the crust will taste crisp if you double it for 13×9” pan? Thank you for the recipe!
Mary Younkin says
Laurel – Yes the crust will still crisp up nicely. Just remember to bump the baking time up by a few minutes and you should be good.
Julie Holliday says
Have made this several times and always turns out delish, wondering if I can use graham cracker crust instead of shortbread just to change it up?? Thanks.
Mary Younkin says
Julie – You could try it, I don’t think it will be as sturdy to hold up to the toppings. But it would probably taste great! Let me know if you try it.
Cindy m says
I doubled recipe and they were perfect! I am sure they will be a hit.. wish I could post a picture to show them off.
Mary Younkin says
Love hearing that, Cindy!
Vixenvena says
Amazing. These pineapple coconut bars are so good. I used a butane torch to toast the coconut. Mmmm… Definitely a family favorite!
Mary Younkin says
I’m glad to hear you’re enjoying the recipe. That’s a great tip for toasting the coconut!