These easy Pinapple Bars come together quickly and are so delicious! The crust doubles as the topping which makes for a super easy cookie bar recipe!
This is one of the easiest dessert recipes in my recipe box! With just a handful of simple ingredients you can whip up a batch of these Pineapple bars anytime!
A riff off of our very popular Blueberry Pie Bars only with pineapple! I was rummaging around in the pantry for something sweet and pineapple was all I could come up with…boy did it work out!
Ingredients for Pineapple Bars –
- canned crushed pineapple
- sour cream
- sugar
- butter
- eggs
- flour
- confectioners sugar
- milk
How to make Pineapple Bars – (note the video has ‘coconut drizzle’ which you can make by adding a teaspoon of coconut extract to the drizzle).
It’s such an easy recipe but the one thing you must remember is to remove one cup of the crust before baking! Set it aside for the crumbly topping. Here is a pic to help you remember 🙂 I have messed this up toooooo many times by using all of it for the crust!
After removing a cup of the crust mixture. Press the remaining into a 9 x13 pan. Bake for about 10 minutes.
Mix up the easy filling. Crushed Pineapple, sour cream, sugar, eggs and salt.
Pour onto the warm crust.
Now, remember that cup of crust you saved? Sprinkle it all over the filling.
And in the oven it goes! Boom!
Bake for 40-50 minutes until edges are just slightly brown and the center is firm.
Cool completely.
I used a simple concoction of confectioners sugar and milk for the drizzle.
Cut and serve!
There are tons of Add-In idea’s for this Pineapple Bar recipe!
- add 1/3 cup of sweetened shredded coconut to the pineapple mixture
- add 1/4 cup chopped pecans to the crust mixture
- sprinkle with additional coconut
- color it up with fresh blueberries or strawberries on the side
- dust with powdered sugar
Those are just a few! Have some fun with your dessert…play with your food!
A few more easy desserts we think you will love!
To fast, fresh and easy desserts!
Let’s EAT!
Kathi and Rachel
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
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Pineapple Bars
Ingredients
For crust and topping
- 1 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 3/4 cup chilled butter, cubed
- 1/2 teaspoon salt
For Pineapple Filling
- 1 20 ounce can crushed pineapple, drained drained, does not need to be totally dry
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup sour cream light or whole, not fat free
- 1/3 cup all purpose flour
- 1/2 teaspoon salt
Easy Drizzle
- 1 cup confectioners sugar
- 2 tablespoons milk or cream
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non stick spray.
For crust and topping
- Add all ingredients to a bowl and combine until crumbly. (note: I toss it all in my Kitchen Aid mixer and combine).
- REMOVE ONE CUP OF CRUST MIXTURE AND SET ASIDE. Pour remaining mixture into bottom of baking dish and gently press until even.
- Bake for 10 minutes. While crust is baking mix up your filling.
For Pineapple Filling
- In medium bowl, gently combine all filling ingredients until flour is incorporated fully.
- Pour into warm crust and TOP WITH REMAINING CRUMB MIXTURE.
- Bake at 350 degrees for 40-50 minutes or until center is firm to touch and edges are slightly brown. Remove from oven and let cool completely.
- Combine all drizzle ingredients until smooth and drizzle onto cooled bars.
Summer says
LOVE this recipe and always add crushed walnuts to the topping instead of the drizzle. I also experimented with different fillings– blueberry, apple cinnamon, and pumpkin cheesecake. All of them were phenomenal and I can’t decide which flavor I like the best! Gonna try a cherry version and a peach version next, I think. I have a feeling those will come out perfect, too! I make these way too often and they’re always a hit 🙂 Thank you for such an incredible, easy, and versatile dessert!
Kathi & Rachel says
Wow thats amazing! Love all those creative flavors! We also have a blueberry and fresh cranberry version on the blog you might enjoy. Pumpkin cheesecake? I might be stealing that one from ya! Merry Christmas! kathi
Rebecca says
Loved these. I used light plain yogurt in place of sour cream, it was what I had on hand. I also used three cans of pineapple rings that were going out of code, they are the reason I found this recipe. I blended them in the food processor and then pressed the pulp through a sieve to get the liquid out. I melted some white chocolate and drizzled it on top of them due to being too lazy to make a proper icing. They turned out very similar to lemon bars and we loved them.
Shawn McInnes says
These were really good! I didn’t have any sour cream, so I substituted plain Greek yogurt. I did not use the drizzle on the top — I just left it plain. Next time I think I’ll put on a drizzle because I think that would be a nice addition. Ovens are different (of course), so mine only took 40 minutes to bake. Thank you Kathi & Rachel for this wonderful recipe! (P.S. I shared it with my twin sister this morning.)
Ruth says
The recipe is both easy to understand and make! The bars are delicious. I made one change by roasting the pineapple (400 F for 10-12 minutes) which concentrated the flavor and reduced the amount of liquid. Buying a whole pineapple is cheaper for me and it is easy to cut 🙂
Kathi & Rachel says
Hi Ruth – love the roasted pineapple idea! Thanks for sharing!
Selena Walker says
Hi these sound great!! Just wondering if I could add some shredded coconut to the pineapple filling in trying to get like a Pina colada theme going or would that mess up the recipe??
Amira Walker says
I made this last night for a work party today. It was great, everyone loved it. I also made the blueberry bars and they were delicious as well. Both recipes were easy to follow. Only change I made was to use 2 cups of flour because at 1.5 I did not have enough crust for a 13×9 pan. Thank you for this recipe. First time making any sort of dessert bars.
Diane says
If I freeze them can I have the drizzle on and freeze then once the drizzle is set.can’t wait to taste them. Thank you.
Kathi & Rachel says
That would probably be the best way!
Karen says
Did yours come out just as good after you put in freezer. I made PINEAPPLE ones and BLUEBERRY ones for a party.
Kathi & Rachel says
Fresh is always going to be better. But they freeze and thaw just fine.
Cathy Mcewen says
I was wondering how many strawberries to add and would 1 banana be enough to make it a banana split version.
Kathi & Rachel says
Hi Cathy – We have never made this recipe with strawberries or a banana, however this same version does come in blueberry: https://laughingspatula.com/easy-blueberry-pie-bars/ Also we have a Banana Foster Upsidedown cake you might enjoy: https://laughingspatula.com/bananas-foster-upside-down-cake/
Karina says
What if I don’t drain the pineapples how would that mess up the recipe?
Kathi & Rachel says
It would mess it up substantially. The filling would most likely not set up.
Heather says
A coworker of mine made these and the entire staff was absolutely smitten. The perfect dessert if you ask me! Excited to recreate them at home, the recipe seems sinfully easy. Thanks for sharing. 😊
Kathi & Rachel says
So glad you loved them! We also have the same recipe in a blueberry version. So easy! You can find it here: https://laughingspatula.com/easy-blueberry-pie-bars/
Thank you for the nice note!
D Cammarata says
Do these hold up well if you make them a day ahead? Thanks!
Kathi & Rachel says
They do! Consider adding the drizzle on the day of serving. Sometimes it can break down a little overnight.
Lamia says
Is it alright to use fresh ripe pineapple instead of canned? Thanks
Kathi & Rachel says
Yes, it should be fine.
Jessa says
Wondering if I could use diced peaches instead of pineapple with this same recipe for crust and filling. Thoughts? Tips? I loved it with the pineapple. Wondering if peaches have too much moisture and would make this soggy.
Jessa says
This recipe is now one of my favorites. Apparently during these crazy COVID times, coconut extract is out of stock at both grocery stores I shop at so I tweaked the topping with strawberry extract. Delightful. Pineapple and coconut is one of my favorite combos, (I do love Pina Coladas, and gettin caught in the rain) so once that extract is back on the shelves I will make it the way you ladies do! Love your recipes, thanks for keepin me busy in the kitchen and my hungry family happy! Stay healthy and happy! -Jessa
Kathi & Rachel says
Thank you Jess! Strawberry extract sounds delicious! Glad you liked the bars..they a favorite of my husbands!
Jessica Robinson says
How many Cups of Pineapple after drained ??
Kathi & Rachel says
A little over 2 cups.
Karen says
They are in the oven…… an smell delish????