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?
If you’re looking for ideas, this Pineapple Fluff Salad features a dreamy mix of cream cheese, vanilla pudding, and whipped cream is loaded with juicy bits of sweet tropical fruit.
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.
Chris Scheuer says
These seem to fit the bill as a great take-along for a summer picnic, thanks! Can't wait for the occasion to give them a try.
Sue/the view from great island says
WOW! I'm a Dole girl from way back, too, and I love the look of these squares. That barely toasted coconut looks incredible, and I can imagine the tang of the pineapple filling. Great recipe!
Chris says
I kept thinking about you during our luau this year. With your menu choices this year, you REALLY would have fit in!!
Tricia @ Saving room for dessert says
Mary, Mary, Mary – another terrific recipe! These sound wonderful and I can't wait to try them! These should go on my pre-wedding family gathering menu! This explains why you always have extra pineapple juice laying around 🙂
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.
Geni says
So incredibly YUM Mary! Totally over the top with goodness and tropical flavors. 🙂
Stephanie Cote says
I dont believe i would use lime…probably some of the pineapple juice instead…or maybe lemon but not a lime fan!
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.
Anonymous says
Do you really have to use kosher salt?
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.
Anonymous says
is the flour all purpose or plain?
Mary says
I used all purpose flour in this recipe. Enjoy!
karen marie says
These are delicious. I would share a photo but we ate them all too fast. 🙂
krista storoy says
A taste of summer as winter arrives :).
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!
Gayle says
Made them they r great.
Carol says
These are great.
Mary Ann says
I made these twice already and it does not last!
Margaret MacKenzie says
I'm making this tonight for our NYD party tomorrow!
Sandy_of_WV says
I just have to make these – seen lots of time – now posted on your list — I must make ASAP!
1942ann says
I drink the juice straight up or save and pour over the baked pastry.
Kristen says
I made these a couple of weeks ago and they were pretty tasty!!
Patricia @ ButterYum says
Mmmmm….. sounds fabulous!