This post may contain affiliate links. Please read our disclosure policy.
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 tidbits many years ago, my reply might have been the fastest yes I’ve ever typed. I’ve been partial to Dole pineapple 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 pineapple salsa to this sriracha chicken stir-fry; 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.
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. 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 Sweet and Sour Stir Fry) 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!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{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.
Sounds really good! How many calories and carbs ? Any idea.
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!
That is not information that I track. However, there are a number of calorie calculators online where you can easily input the ingredients. Here's one that works great: http://caloriecount.about.com/cc/recipe_analysis.php
These are so good!! I can't wait to bring them to a cookout tomorrow.
Absolutely delicious. (After they're thoroughly cooled off and the shortbread gets crisp!!!). Already thinking about making them again!
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?
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!
If you make the gluten-free version, BUY THE TAPIOCA STARCH!! You cannot grind instant tapioca smooth enough to avoid crunchy bits in the crust. Ugh.
I think I might try coconut oil in the crust instead of butter.
The flavor was great, but they were soggy in the middle. Suggestions?
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!
My grandmother made this exact recipe in the 60's.
That's really interesting. I'd love to see her recipe. I've never run across another recipe like this!
hey ! I'm allergic to eggs. what shall i use then instead of eggs ??
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!
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?
how can this be a gluten-free recipe if it calls for flour
There is a link above for the gluten free version of this recipe:
http://barefeetinthekitchen-recipes.blogspot.com/2013/07/pineapple-coconut-bars-gluten-free-recipe.html
What do you mean by Sweetened coconut? Do you add sugar to coconut?
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.
I made these, and they are delicious! thank you for the recipe!
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!
I baked it tonight for Easter Dessert tomorrow. It is absolutely DELICIOUS
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
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.
SO GOOD!! Such a treat. One of my favorite dessert recipes. Thank you!1
I have always liked Dole Pineapple as well. And…..I think I'll be making these today. 🙂
Years ago my mother made something like this – she made three different kinds using pie filling, cherry, pineapple and blackberries…so good!