• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Breakfast
    • Side Dishes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
    • Breakfast
    • Side Dishes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Breakfast
      • Side Dishes
    • Dinners
    • Desserts
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Cookies & Bars

    Angela @ BakeItWithLove.com · 29 Comments

    Pineapple Bars

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print
    • Email
    Jump to Recipe
    Rich, delicious pineapple bars are simply amazing either with fresh or canned pineapple!

    My pineapple bars recipe is sure to be your new any day favorite dessert if you love fresh or canned pineapple and tender shortbread! Canned pineapple works in a pinch, but cut up half of a whole fresh pineapple and get ready to be hooked for life on this sweet and tangy treat!! The layered crust, filling, and topping are divine as-is but amazing with a little bit of a sweet drizzled icing!

    Best Pineapple Bars Recipe

    OK, this is one of those desserts that I would totally be able to fill up the entire blog page with nothing but me gushing about how wonderful my pineapple bars are!!

    This amazing pineapple dessert is not only quick (prep-wise, it takes some time in the oven) and incredibly easy but the recipe is also requested frequently. Bring these luscious pineapple bars to a party at work or a potluck and you will be barred from leaving until everyone knows how to make them!

    Square close up image of pineapple bars.
    Rich, delicious pineapple bars are simply amazing either with fresh or canned pineapple!

    How To Make Pineapple Bars

    To start on the pineapple bars you will need flour, sugar, salt, butter, eggs, sour cream, and pineapple. The confectioners' sugar, half-and-half, and coconut extract are for the optional but highly recommended, drizzled icing.

    Preheat your oven to 350ºF (175ºC/Gas Mark 4) and butter or spray your 9x13 baking pan or dish with non-stick cooking spray. Lining the baking dish with parchment paper is also an option, as you can then lift the entire batch of pineapple bars out for slicing and serving.

    Make the Pastry Crust & Crumble Topping

    You can make the crust layer using a food processor, stand mixer, or pastry cutter to blend in the cold, cubed butter. Grab what you have and mix the first portion of flour with the sugar, salt, and butter until crumbly in texture.

    Withhold one cup of the crust mixture and reserve it for topping the filling layer.

    Transfer the remaining pastry crust mixture to your buttered baking dish and spread it evenly across the bottom of the pan. Press down on the crust layer until the bottom of the pan is covered evenly, and until it reaches the corners of the pan.

    Bake the crust layer in your preheated oven for 15 minutes while mixing up the filling layer.

    pineapple bars pastry crust after baking

    Make The Pineapple Filling

    For the filling, use a large mixing bowl or your stand mixer bowl. Combine the beaten eggs with sugar, sour cream, salt, flour, and either freshly cut pineapple, canned pineapple chunks, or crushed pineapple. Be sure to drain canned pineapple before combining the filling. *You can reserve the pineapple juice for the liquid in your icing if desired.

    pineapple bars filling ingredients ready to be mixed

    Gently stir the filling mixture until well combined.

    pineapple bar filling after being mixed

    After your crust has baked, allow it to cool for a few minutes. Spoon the pineapple filling over the cooled crust layer.

    pineapple bar filling poured over the cooled pastry crust

    Crumble the reserved cup of the crust mixture over the filling and then bake for approximately one hour or until golden on top.

    pineapple bars assembed with pastry crust, pineapple filling, and crumble topping

    The filling will be soft and gooey but it should not be runny. An inserted knife should come out with some moist crumb on it, but not anything like a doughy texture.

    pineapple bars after baking and before adding the coconut drizzle

    When you remove the baked pineapple bars out of the oven, place the pan on a wire cooling rack and allow it to cool for 15 minutes.

    Make The Coconut Icing

    While the pineapple bars are cooling, mix up your coconut icing. Use a small bowl and combine the confectioners' sugar, half-and-half, and coconut extract until smooth.

    The icing should be thick enough to drizzle slowly over the pineapple bars, but should not be runny either. Add more confectioners sugar if needed, to thicken - conversely, add more half-and-half if the icing is too thick.

    Drizzle the icing over the pineapple bars randomly, cut the bars into squares, serve, and enjoy!

    >>>>See all of my recipes HERE<<<<

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Wide closeup on sliced pineapple bars with icing.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 91 reviews

    Pineapple Bars

    My pineapple bars recipe is sure to be your new any day favorite dessert if you love fresh or canned pineapple and tender shortbread! Canned pineapple works in a pinch, but cut up half of a whole fresh pineapple and get ready to be hooked for life on this sweet and tangy treat!! The layered crust, filling, and topping are divine as-is but amazing with a little bit of a sweet drizzled icing!
    Author | Angela
    Servings: 18 servings
    Calories: 246kcal
    Prep 15 minutes minutes
    Cooking 1 hour hour 15 minutes minutes
    Cooling Time 15 minutes minutes
    Total Time 1 hour hour 45 minutes minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    Crust & Topping

    • 1½ cups all-purpose flour
    • ½ cup sugar
    • 1 pinch salt
    • ¾ cup butter (cold, cubed butter)

    Filling Mix

    • 2 large eggs (beaten)
    • 1 cup sugar
    • ½ cup sour cream
    • 1 pinch salt
    • ½ cup all-purpose flour
    • ½ whole pineapple (fresh, finely sliced or 1 16 ounce can of crushed pineapple, drained)

    Coconut Icing

    • 1 cup confectioners sugar
    • 2 tablespoon half-and-half (use more as needed)
    • 1 teaspoon coconut extract
    Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

    Instructions

    • Preheat oven to 350°F (175°C/Gas Mark 4). Grease your 9x13 baking pan with butter or use non-stick cooking spray.

    Pastry Crust & Crumble Topping

    • For the crust/topping: in a large mixing bowl or stand mixer bowl add flour, sugar, salt and cubed butter. Use a pastry cutter if using a mixing bowl, or using your stand mixer, combine until crumbly.
    • Reserve 1 cup of the crust/topping crumbles to use as the topping later. Transfer the rest of the crust mixture to your 9x13 pan and cover the bottom of the pan completely, pressing the crust mixture down to make an even base layer.
    • Bake the crust for 15 minutes in your preheated oven. While the crust is baking, start mixing the pineapple filling.

    Pineapple Filling

    • In a large bowl or your stand mixer bowl, combine beaten eggs, sugar, sour cream, salt, flour, and pineapple. Stir gently to combine.
    • After the crust has baked for 15 minutes, allow to cool for a few minutes then spoon the filling over the crust layer. Crumble the reserved 1 cup of the crust mixture over the filling layer and bake for 1 hour or until golden (lightly).
    • Allow baked pineapple bars to cool for 15 minutes on a cooling rack.

    Coconut Icing

    • While cooling, mix up the coconut icing: in a small bowl, combine confectioners sugar, half-and-half, and coconut extract.
    • Stir until the icing is smooth and thick enough to slowly drizzle over the pineapple bars (add more confectioners sugar if needed, to thicken - conversely, add more half-and-half if the icing is too thick).
    • Drizzle the icing over your pan of cooled pineapple bars, cut into squares and serve.

    Equipment You May Need

    Chef's Knife
    Cutting Board
    Measuring Cups
    Mixing Bowl
    Silicone Spatula Set
    9x13 baking pan

    Video

    Notes

    • Use 1 stick butter for each ½ cup (8 tablespoons).
    • For even more coconut and tropical flavor, add coconut shavings (toasted or not) to the top before or after the icing is drizzled on the pineapple bars.
     

    Nutrition

    Calories: 246kcal (12%) | Carbohydrates: 38g (13%) | Protein: 3g (6%) | Fat: 10g (15%) | Saturated Fat: 6g (38%) | Cholesterol: 48mg (16%) | Sodium: 87mg (4%) | Potassium: 64mg (2%) | Fiber: 1g (4%) | Sugar: 26g (29%) | Vitamin A: 331IU (7%) | Vitamin C: 12mg (15%) | Calcium: 19mg (2%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    pineapple, pineapple bars
    Course Cookies & Bars Recipes, Dessert Recipes, Fruit Desserts
    Cuisine American

    Save

    Save

    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
    « Creamy Baked Corn Recipe
    Slow Cooker Chicken and Dumplings »

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print
    • Email

    Reader Interactions

    Comments

    1. Kathy D. says

      July 24, 2023 at 11:18 am

      I have a half sheet pan should I double the recipe?

      Reply
      • Angela @ BakeItWithLove.com says

        July 24, 2023 at 2:13 pm

        Yes, that should work wonderfully!

        Reply
    2. Doris Kochergen says

      July 22, 2023 at 10:24 pm

      Isn’t it important to know if the crushed pineapple is drained or not?

      Reply
      • Angela @ BakeItWithLove.com says

        July 23, 2023 at 9:12 am

        It is! I'm updating the recipe right now, thanks for asking! 🙂

        Reply
    3. Sylvia Henderson says

      February 06, 2023 at 9:58 am

      Crust -flour amt not enough to cover the bottom of 13x9 pan and save 1cup.
      ?Should be 21/2 c flour and save 1 cup for topping

      Reply
      • Angela @ BakeItWithLove.com says

        February 06, 2023 at 1:28 pm

        You can certainly increase the crust amount if desired. It does work in a 9x13 as-is, the photos and videos are exactly as instructed here (it's a personal favorite and I've made it 100's of times).

        Reply
    4. Thyme in My Kitchen says

      May 15, 2022 at 12:03 pm

      Was in a hurry while making this so misread ingredients. No coconut extract. I used fresh pineapple adding about 1/4 c extra. Added sweetened coconut to the filling and rum extract to the glaze. Was yummy!

      Reply
      • Angela @ BakeItWithLove.com says

        May 17, 2022 at 5:58 am

        I love those additions, sounds delicious!!

        Reply
    5. Dianna says

      May 01, 2022 at 2:35 pm

      When using fresh pineapple, do you need to prep it in anyway before cooking in the oven? I know it doesn't play well with some ingredients because of the enzyme it contains, and I thought you had to precook it or something before using it in a recipe. I've got fresh pineapple in the fridge and can't wait to make this recipe! I don't have coconut extract...would a little rum work in the frosting?

      Reply
      • Angela @ BakeItWithLove.com says

        May 01, 2022 at 5:57 pm

        I use my fresh pineapple right off the cutting board, it will be just fantastic! And the rum sounds amazing, I'd use it in a heartbeat. 🙂

        Reply
      • MissLyn says

        September 30, 2022 at 5:58 am

        Rum in the icing would rock. Great idea - Pina Colada Icing.

        Reply
    6. Chandra says

      January 21, 2022 at 11:58 pm

      5 stars
      These turned out so well. The streusel kind of base worked perfectly. I used a defrosted quart bag of pineapple chunks I had frozen and ended up doubling the filling due to volume. I also added some rum and vanilla so I used a total of 5 eggs. I didn't make the icing but I'm sure that is also wonderful.

      Reply
      • Angela @ BakeItWithLove.com says

        January 22, 2022 at 7:40 am

        Rum would be so delicious in these! Glad you enjoyed them!!

        Reply
    7. Holly says

      January 09, 2022 at 7:31 pm

      5 stars
      Oh my goodness!! These area 15 out of 10!! My family is freaking out over these bars. Seriously, the best thing you will eat in months!

      Reply
      • Angela @ BakeItWithLove.com says

        January 09, 2022 at 9:05 pm

        I'm a pineapple fan, so I couldn't agree more! Thank you for stopping in to share!

        Reply
        • Kathryn Thieben says

          February 06, 2022 at 5:53 pm

          I made these and did your suggestion to add a little coconut before the drizzle. My husband is trying to tell me they aren't good so he can take the whole batch to work. Do they need to be refrigerated?

          Reply
          • Anonymous says

            September 03, 2022 at 9:59 pm

            Do they need to be in refrigerator after baking she didn't answer

            Reply
            • Angela @ BakeItWithLove.com says

              September 04, 2022 at 7:11 am

              I did miss that question but answered it here in the comments now. Yes, please refrigerate the pineapple bars if you need to store them for up to 3-4 days. My experience is that they won't last very long at all! 🙂

          • Angela @ BakeItWithLove.com says

            September 04, 2022 at 7:09 am

            Depending on how long these tasty pineapple bars last, you may want to store them in the fridge. If you're taking them to a potluck or party they will be just fine at room temperature for the day. Any longer than that and you should go ahead and refrigerate them so that you can enjoy them during the week. I would freeze them to hold them over longer than 3-4 days. Sorry for the delayed response!

            Reply
    8. Joyce says

      November 01, 2021 at 2:50 am

      Can these be frozen? Definitely making for Christmas!

      Reply
      • Angela @ BakeItWithLove.com says

        November 01, 2021 at 11:28 am

        The pineapple bars freeze exceptionally well! You can freeze them for up to 3 months, just hold off on adding the icing until you're ready to serve them. Thaw in the fridge overnight, then top with the icing and serve. Thanks for asking!

        Reply
    9. Shilpa Nair says

      July 03, 2021 at 2:16 pm

      Hi, what can I use instead of sour cream?

      Reply
      • Angela @ BakeItWithLove.com says

        July 04, 2021 at 7:38 am

        Depending on where you are, and what is available to you, there are a couple of things that I would pick as the first and best options for sour cream substitution. 1) Creme fraiche, 2) Greek yogurt, or 3) plain yogurt. Hope that helps!

        Reply
    10. Bunny says

      March 30, 2020 at 7:13 pm

      These would be very yummy with coconut in the filling too.

      Reply
      • Angela @ BakeItWithLove.com says

        March 31, 2020 at 10:58 am

        They would be fabulous with coconut! I have a different version that does include coconut, I just haven't added it to the blog...yet 🙂

        Reply
    11. S.-P. says

      March 30, 2020 at 4:07 pm

      Do you need to drain the crush pineapple first? Thank you!

      Reply
      • Angela @ BakeItWithLove.com says

        March 31, 2020 at 10:56 am

        Yes, drain off the excessive pineapple juice (but you don't need to get every bit of juice) as when I make this with fresh or canned I like to add some of the juice to the filling mixture. It won't hurt anything if some is missed. Thanks for asking! Enjoy!!

        Reply
    12. Dolores says

      July 13, 2016 at 4:32 pm

      Used your recipe but combined some sweet cherries with the pineapple. I did not want to waste any of the fruit. Smells very yummy, and looks delicious.

      Reply
      • Angela @ Bake It With Love says

        July 14, 2016 at 11:01 am

        Adding the cherries sounds fantastic! I have some on hand too, but they're reserved for a cherry tart 🙂 However, I am on my way to go make a new batch of these pineapple bars and can't wait to enjoy some more myself! How did yours turn out? Did you use the glaze/drizzle?

        Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Author bio photo with cake.

    Hi there, I'm Angela! I'm an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative, as well as great classic recipes just like my Grandma used to make!

    More about me →

    Breakfasts

    • Square image of baked scotch eggs.
      Baked Scotch Eggs
    • Square image of zucchini mushroom quiche.
      Zucchini Mushroom Quiche
    • Square split image showing different fall breakfast ideas.
      Fall Breakfast Recipes
    • Square split image showing different pancake toppings.
      Pancake Toppings
    • Square image of air fryer hard boiled eggs.
      Air Fryer Hard-Boiled Eggs
    • Square split image of Quiche vs Frittata.
      Quiche vs Frittata
    • Square image of sausage cream cheese crescent rolls.
      Sausage Cream Cheese Crescent Rolls
    • Square image of asparagus quiche.
      Asparagus Quiche

    Dinner Ideas

    • Square image showing sliced roast beef on a cutting board.
      Roast Beef
    • Square split image showing different fall crockpot dinner ideas.
      Fall Crockpot Dinner Ideas
    • Square split image showing different instant pot fall recipes to make.
      Instant Pot Fall Recipes
    • Square image showing crockpot chicken bacon ranch.
      Crockpot Chicken Bacon Ranch Pasta
    • Square split image showing different chicken wing recipes to make at home!
      Chicken Wings Recipes
    • Square image of chicken teriyaki meatballs.
      Teriyaki Chicken Meatballs With Pineapple
    • Square image of Tennessee onions.
      Tennessee Onions
    • Square split image showing comfort food recipe ideas.
      Comfort Food Recipes
    As Seen On block with logos from the companies Angela has worked with including Mashed, Vice Munchies, Lake Country Journal, Delish, Yummly, and more.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement
    • Subscribe
    • Oven Conversions

    Recipes

    • Dinners
    • Desserts
    • Side Dishes
    • Breakfasts
    • Appetizers
    • Condiments
    • Air Fryer
    • Slow Cooker
    • Instant Pot

    Read

    • Collections
    • Baking Basics
    • Conversions
    • Food That Starts With
    • Substitutions
    • Freezing
    • Reheating
    • Food Info
    • Web Stories

    Copyright © 2023 Bake It With Love