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 and I’m thrilled to be sharing it with you at last!

Chewy, sweet, Pineapple Coconut Bars are a hit with everyone!

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.

Pineapple Coconut Bars

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.

Pineapple Coconut Bars recipe by Barefeet In The Kitchen

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 Shortbread Bars

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!
Pineapple Coconut Bars have been a favorite for years

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!

Pineapple Coconut Bars

What’s your favorite recipe to make with pineapple? 

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Pineapple Coconut Shortbread Bars

Pineapple Coconut Bars

4.63 from 16 votes
A crisp shortbread crust is topped with a chewy gooey layer of pineapple and coconut to make these Pineapple Coconut Bars.
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Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Course: Dessert
Cuisine: American
Servings: 16 bars


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


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!


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 5/27/21}

Check out all of the Gluten Free Dessert Recipes on this website!

Pineapple Coconut Bars

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.

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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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  1. Magnolia Verandah says

    I am right into pineapple at the moment and have just added it to my Pumpkin and prune cake. But this is something else. These are being made for the Queen's birthday weekend.

    • Mary says

      The lime is not a discernible flavor in the bars, it simply adds a bit of tang to the recipe. You should be able to substitute lemon for the lime without any real difference in the recipe.

    • Mary says

      Feel free to use whichever salt you have on hand. If you are not using kosher salt, I would recommend reducing the amount by half. I use kosher salt for almost everything I make, so it is the salt I list in most recipes.

  2. Anonymous says

    Hey Mary…These look delicious! Is the butter melted for the crust or just at room temp? Could I use crushed pineapple?

    • Mary says

      I've never tried them with crushed pineapple, I think it might be too watery. (even after draining it.) If you do try it, press as much water as possible out of the pineapple. You can use very soft or melted butter, both will work. I'll make a note on the recipe. Thanks!

    • Heidi LaFleur says

      Using the calculator suggested by Mary, I got 2,657 calories for the whole thing. Divided into the 16 servings that means 166 calories per bar, 10 g of fat, 18 g of carbs, and 2 g of protein!

  3. Anonymous says

    I'd like to make these 2-3 days before a family reunion. Plus, they will have to travel 6 hours in a cold container. Will they hold up, meaning: will the bottom stay crispy?

    • Mary says

      In the refrigerator or a cold container, they will keep nicely for 2-3 days. I've traveled with them as well. At room temperature, they will begin to soften after about 24-36 hours. Still delicious, but not the crisp shortbread that I love most. Enjoy!

    • Mary says

      I'm guessing that the pineapple might have had too much liquid in it? Did you drain it really well? Or possibly they were just slightly undercooked? It's hard to guess without being in the kitchen with you. I hope that helps a little!

    • Mary says

      That's really interesting. I'd love to see her recipe. I've never run across another recipe like this!

    • Mary says

      There are directions for numerous egg substitutes available online, however, I haven't tested this recipe using any of them. If you do try something else, let me know how it turns out!

  4. Vicki says

    I made these bars and took them to a dinner last week. Even the host who said he never liked coconut raved about it! I tossed in a handful of finely chopped pecans to the crust this time. It was a nice addition, but I think next time I will process the nuts with the crust ingredients for a softer crust. I've actually made them maybe 6x now. I keep thinking I should branch out…but why, when these are just incredibly delicious?

    • Mary says

      I buy standard sweetened coconut from the basking aisle in the grocery store. Un-sweetened coconut can also be found, but it isn't nearly as common.

  5. Unknown says

    Absolutely amazing! I used 1/4 cup butter and 1/4 cup coconut oil, substituted coconut sugar for the brown sugar and UNsweetened coconut. They were to-die-for! Thanks for this amazing recipe!

  6. Julie says

    I made these last week, super easy and so good. They were not super sweet and excellent to snack on. Not too crumbly!!! Seriously make them!!! Yummm

  7. Anonymous says

    Hmm…I really wanted to love these. But the pineapple flavor was pretty muted (I used Dole tidbits) and the lime juice didn't seem to add any tang or fruitiness. They also were a little dry, although they were as brown as in the picture. I will give them one more try.

  8. Anonymous says

    Years ago my mother made something like this – she made three different kinds using pie filling, cherry, pineapple and blackberries…so good!

  9. Sheila Franklin says

    I juts started making these and have the crust in the oven….question though! Should the crust have been crumbly before going in the pan as most shortbread bases are? Mine was a smooth batter-I used melted butter and I know I used the correct measurements per the recipe. Hoping with good luck someone who has made these sees this RIGHT NOW 😀 So I know if I should start over! They sound fabulous! Thanks!

    • Mary says

      Hi Sheila,

      As I recall, this crust is typically a little softer than traditional shortbread, but I do press it into the pan. I’ve made this several times and I can’t remember it ever being that liquid, perhaps if the butter was hot and bubbling instead of melted and cooled? I typically use very soft butter, almost melted, but I know I’ve used room temperature melted butter in the past as well. I’m not sure why yours would’ve been soft enough to pour it. Please let me know how it turns out, so that I can re-test the recipe if necessary.


  10. David Alexander says

    Can you please explain how you can double the recipe for a 13 x 9-inch pan? If a 10 x 10-inch, which is called for is 100 square inches, and a 13 x 9 is 117 square inches, how will it hold double the recipe of the 10 x 10 pan?.
    Thank you for an answer

    • Mary says

      It doubles just fine. As written, it doesn’t fill a 10-inch pan to the top. So, when doubled and baked in a 9×13 pan, the bars are simply a little bit thicker. I hope that helps.

  11. Brigitte Bower says

    I just made these for a group of friends and added some rum extract to the filling and called them pina colada squares. Big hit! Thanks for posting. Worked great with 1 to 1 gf flour.

  12. Dakota1200 says

    I am sorry but this recipe is bad. Very dry and taste floury, is that a word? The crust is dry the filling is dry and together they are really dry… Not sure how to fix it but needs some major liquid added… When I had it all together I know something wasn’t right. I double checked the recipe and I followed it correctly… Maybe pour a can of sweeten condensed milk over the whole thing? Any suggestions?

    • Mary says

      That’s simply bizarre. This is a fairly wet dessert recipe. The crust is a dry shortbread mix, but it should press nicely into the pan and hold together to support the liquid pineapple layer as it bakes. The pineapple mixture should have been pourable before cooking. Are you certain you used pineapple tidbits vs the larger chunks? (Pineapple tidbits are typically much wetter and retain more liquid than pineapple chunks.) Without having been in your kitchen, it’s hard to guess what might’ve gone wrong. However, I’ve made this recipe numerous times and countless others have made it as well without any issues.

  13. Linda knight says

    This was so easy so delicious, I just love all your recipes always a huge success so thank you from the Gold Coast Queensland pineapple state 🍍🍍🍍
    Linda Knight

  14. Trish says

    Hey there, just wondering, if I wanted to make this dairy free, what would work as a good replacement for butter? Coconut oil or another egg? Help appreciated. Can’t wait to make these.

  15. Paul says

    What would be the best way to freeze these, before or after baking? Any pointers greatly appreciated. Want to make them about 10 days in advance of a family gathering. Cantu wait to gobble them up!

    • Mary says

      Bake them and cool completely. Then freeze the entire pan OR slice into bars and place in an airtight container. Separate layers with parchment or wax paper.

  16. Michelle says

    Thank you! My niece loves pineapple and I cannot wait to make this recipe! I’m going to buy a bag of coconut and make it
    Tomorrow!! Yum!

  17. Marilyn Anderson says

    These are a excellent square, I only put 2 tsp vanilla & had to cook them for 35 minutes.
    I added 1/4 cup marschico cherries,5 stars

  18. Peg Balano says

    What do you consider pineapple tidbits? I made this with crushed pineapple and while delicious, did not have a lot of pineapple flavor. Should I have used pineapple chunks instead?4 stars

    • Mary says

      Pineapple Tidbits are actually a size of pineapple that you can buy. They are sold in most stores with the canned fruits. It’s in between chunks and crushed pineapple. Typically about 1/4-inch in size. If you can’t find them, I’d slice pineapple chunks into 4-6 pieces to substitute.

  19. BGT says

    These are great and easy to make. I followed the recipe the first time and while my guests thought they were great I thought they were a bit sweet. Next time I made them I used half sweetened and half unsweetened coconut in each layer. I much preferred that and got no complaints. I have also made it half tidbits and half crushed and it turned out well5 stars

  20. MA says

    I rarely leave comments but my husband and I raved about this dessert when it was done. I made the dessert with blackberries instead of pineapple and it was delicious. Soft and gooey; just perfect. It is my new favorite go-to dessert. I’ll try it with other fruits as well. Thanks for a great recipe!!!5 stars

  21. Jo says

    Can’t rave enough about these! Simply delicious! I’ve made them at least 6 times since I found this recipe. Best eaten warm and alone right out of the oven!5 stars

    • Mary says

      Feel free to skip the lime or use lemon instead. I like the slight tang and balance it adds to the recipe, but it isn’t required.

  22. Sharity says

    This recipe does not say what ingredients and how much to use for gluten free
    Could you tell me what I need to use and the amount of ingredients
    Thank you

  23. Amanda says

    Fabulous recipe! I made this for my parents who love coconut and pineapple, and it was a huge hit. I added a splash of white rum to the filling and called them “Pina Colada Bars.”

    One question — if making these ahead to serve in a day or two, would you refrigerate after they cool? Thanks!

    • Mary says

      I don’t think it would hurt to keep them in the fridge and it might keep them fresh for longer. I’m glad you like them!

  24. Kathleen says

    Simply Delicious!! I don’t usually leave comments but these were so good and easy I wanted to let you know ! I didn’t have lime but used lemon instead and they were so good. I will definitely use other fruits, it will be my go to from now on! Thanks for sharing.5 stars

  25. Lynda Burns says

    There seems to be an issue with the amount of coconut. Is it suppose to have 2 cups total of coconut? Would I sprinkle on and additional cup…instructions are incomplete.

    Haven’t tasted them yet, hoping to get a quick response as they need to go into the oven

    • Mary says

      The bars have 1 cup of coconut stirred into them. Then they are topped with an additional cup of coconut. There is a total of 2 cups coconut in this recipe. (1 cup is listed for the bars and 1 cup is listed for the topping.) Enjoy!

    • Mary says

      Tidbits is actually a specific size. They are about 1/4 the size of pineapple chunks. You can find pineapple tidbits in the canned food section with the rest of the pineapple selection.

  26. NC says

    I rarely comment on recipes but OMG These were so delicious !! The recipe is a keeper for sure !! Thanks so much !!

  27. Lisa Hall says

    I am soooo excited to try this recipe. The combination of pineapple and coconut is my favorite. Thank you for sharing. I think I may add a few macadamia nuts for a little extra crunch and island feel.

  28. Courtney says

    I am making these and will be sending them to another state for friends who raved about them one other time I made them. Would they travel okay? Any tips? We simply adore these for guest dinners!5 stars

    • Mary Younkin says

      Honestly? I’m not sure about shipping these unless you’re shipping them frozen and with overnight delivery. This is a pretty soft bar and unfortunately, they aren’t likely to travel well when they get warm, Courtney.

    • Mary Younkin says

      These bars will freeze nicely, Pat. Crushed pineapple will not work for this recipe. If you can’t find tidbits in the store, chunks may be used, just slice them smaller before using them.

  29. Beth says

    This is the recipe that pops up when clicking on the link for pineapple coconut bars on your gluten free recipe page. But this recipe doesn’t give substitutions for regular flour like your other recipes to make it gluten free,

  30. Alene says

    Hi Mary! I just love your gluten free recipes, as I have no choice but to bake gluten free. Have you substituted the 1 cup of a.p. flour for gluten free flour? I know you always mention it when you do. But these looked so delicious that I had to ask. I know shortbread batter is different than cake batter, but a girl can hope. Right? Thank you.

    • 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.

  31. 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

  32. Vicki Jo says

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

  33. Kim says

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

  34. 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

  35. 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)

  36. 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.)

  37. 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.

  38. 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

  39. 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?

  40. Donna says

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

  41. 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!

  42. 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

  43. Karen says

    Found this square to be really floury tasting and I used more pineapple than it called for . I was pretty disappointed.2 stars