Pineapple Coconut Bars

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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.

Pineapple Coconut Bars recipe by Barefeet In The Kitchen
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, 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.

Canned and frozen fruits are an easy way to get healthy fruits for your family, especially when your favorite fruits are out of season.

I also 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, 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 checkout all the pineapple recipes on my blog here.

Pineapple Coconut Bars recipe by Barefeet In The Kitchen

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 is 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 (ala 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

  1. 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.
  2. Bake for 12 minutes (or 15 minutes for a doubled recipe).
  3. 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.
  4. 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 this or this or this recipe) and use the full amount of pineapple in the can. If you decide to double 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 recipe by Barefeet In The Kitchen

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Pineapple Coconut Bars

4.8 from 15 votes
Pin Print Review
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Course: Dessert
Servings: 16 bars

Ingredients 

  • Crust Ingredients:
  • ½ cup butter very soft or melted
  • ½ cup light brown sugar
  • 1 cup flour
  •  
  • Filling
  • Ingredients:
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon fresh lime juice
  • 1/3 cup light brown sugar
  • ¼ cup 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

  • 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 9x13 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!

Nutrition

Calories: 238kcal · Carbohydrates: 27g · Protein: 2g · Fat: 13g · Saturated Fat: 10g · Cholesterol: 35mg · Sodium: 102mg · Potassium: 138mg · Fiber: 2g · Sugar: 17g · Vitamin A: 225IU · Vitamin C: 3.5mg · Calcium: 24mg · Iron: 1.1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally published 6/3/2013 – recipe notes updated 2/14/19}

Pineapple Coconut Bars are irresistible! get the recipe at barefeetinthekitchen.com

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. #dolehula @DoleFoods

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary Younkin says

      They should be fine for 2-3 days at room temperature, maybe a week in the refrigerator? Wrapped airtight in the freezer they’ll last at least 2-3 months, Jessa.

  1. Beni says

    Fabulous recipe!
    I made several substitutions for a 9×13 pan Gluten-free and Keto-friendlier version of these bars: substituted the flour with “Bob’s Red Mill Paleo Flour-blend” and the sugar for Lakanto Granulated Golden Monk Fruit sweetener (crust) and used granulated swerve in the filling.
    Came out DELICIOUS.5 stars

  2. Vicki Jo says

    As written. I’ve been making this ever since I first discovered it on Mary’s blog. Oh.my. One of the best dessert recipes ever! Makes all my pineapple and coconut dreams come true!5 stars

  3. Kim says

    SO YUMMY!
    I baked them with my son for a Hawaiian themed treat for a project for school and the kids loved them!
    Thank you!

  4. Donna says

    Making them. now but left out lime juice and added maraschino cherries.My mom used to make this and we couldn’t get enough

  5. Claire says

    Had to change things up a tiny bit to fit what I had in the house (quarantine is keeping me from the grocery store!), but they still turned out great! The closest pan I had was 11×7, but it seemed the listed times/temps still worked well. Had to use lemon instead of lime and crushed pineapple (drained REALLY well to get the extra liquid out) instead of tidbits.

    Loved the flavor of the crust…might make another batch and just top it with some lemon curd (gotta do something with all my lemons)

  6. MK says

    Hi Mary, how fully baked should the bottom crust layer be at 12 min? Mine was lightly browned and still soft (my finger left an indentation when touched. After cooling and topping, then baking 27 min (top coconut was browned), my bottom crust is still very soft, more like uncooked cookie dough then a crispy bottom crust. I used 1–to-1 GF flour. Should the bottom be like a fully baked pie crust before you add the filling? . Thanks!4 stars

    • Mary Younkin says

      It’s pretty soft when you add the topping, but it shouldn’t be raw cookie dough at the end, MK. The baked and cooled bars should be firm enough to hold in your hand. (Though I do typically eat them on a plate vs hand held.)

  7. Natalya Ehret says

    How to use fresh pineapple? The cellular composition plus preservatives makes it completely different to cook/work with. Learned that the hard way on several family occasions!! 🙁

    • Mary Younkin says

      I’ve never tried this with fresh pineapple, Natalya. For baking I tend to stick with canned or frozen pineapple most of the time. For cooking, fresh is my go-to.

    • Mary Younkin says

      I haven’t tried that, Jen, but it should work. I would chop them very small (as the recipe calls for tidbits) and make sure they’re thawed before baking, so they don’t release too much water and spoil the recipe.

  8. Christy of Mystery says

    I was looking for a tropical recipe that used pineapple and coconut, and this was perfect! We are on a top 8-free elimination diet right now, so I converted all the possible allergans to allergy-free versions (ie I used Ener G egg replacer for the egg, special GF-free flour, and vegetable butter in making the crust). The crust didn’t brown very well and was pretty greasy on the bottom, but it may have turned out better if I had used traditional butter. The flavor of both the crust and the filling were excellent though. It was a hit for our whole family! We stored them in the fridge after baking.5 stars

  9. Karen Isaacson says

    Need 2 cans of tidbits using 9X13 pan, doubled recipe? Doubled recipe will make bars too thick? Love pineapple and coconut so am going to mke these! Also, can margarine be used?

  10. Donna says

    OK, panicking here. Your recipe calls for 1 tablespoon vanilla and the whole lot turned dark brown!

  11. Christine Piros says

    Hi Mary! This dessert sounds dreamy! I’m planning on making this for my husband soon! I was just wondering – could chocolate be added somehow – either inside or drizzled overtop? Thanks!

  12. Neeta says

    Pineapple & coconut are my faves. I want to make these Bars. I would like to add nuts. I am wondering what nuts can I add, how many and when. Could you please help? Thank you!5 stars

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