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.
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.
Mary
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.
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.
Beth says
I used gluten free flour and these were amazingly delicious!!!
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.
Lola says
If these recipes are gluten free why isn’t flour labeled as gluten free? Guess it’s all purpose gf used.
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
Jo Ann Dodd says
Can this recipe be changed to a Gluten Free recipe? What would be the best flour to use? Love ur recipes.
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.
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.
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!
jennifer Hawkins says
What is DOLE & I didn’t see it in the method …..
Mary says
DOLE is the brand of pineapple tidbits that I typically choose. Happy baking!
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,
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?
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.
Tanya says
Do you have to use that much sugar in the crust and can you use unsweetened coconut
Mary says
You’re welcome to try it with/without those ingredients. I’ve never testing them that way.
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 well
Mary says
It turned out well even though I didn’t have a 10 x 10 pan and used an 11 inch round.