Pineapple Bars with Coconut Drizzle! A super easy to make recipe that has tons of flavor!
I woke up early on a Saturday morning….like way too early! Of course Mr. Laughing Spatula was already up and out, putting gas in all the cars. You see, Mr. LS takes very good care of his girls. Every weekend he fills up our cars and washes them. Our ‘little girl’ is 24, engaged and he still takes care of her (and me for that matter). So the least I can do is make him something sweet. Right? I mean, it’s not for me? It’s simply to show my appreciation. You buying this?
We have all been dieting, so there isn’t much in the house as far as goodies go, so I had to go in deep…deep into the bowels of the pantry to find something…anything! Right when I thought I’d come out empty handed, my chubby little fingers wrapped around a can of crushed pineapple! Okay! I shouted…I can do something with this!!
I remembered a recipe for Blueberry Pie Bars that I posted last year. I never thought they got the attention they deserved…quite frankly the picture wasn’t one of my best. But the flavor was fantastic and why couldn’t I substitute Pineapple?
Remember to remove a cup of the crust to crumble on top of the filling!
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So before he could say ‘filler up bud’ and return back home…I banged out these lovely pineapple bars! You can make these with or without the coconut drizzle but it really kicks up the flavor. You should have some coconut extract in your pantry – left over from the Coconut Sheet Cake that you made. 🙂
Still craving a quick and easy sweet! Try these Cherry Pie Bars!
To easy to make desserts!
Clink!
Kathi
- Crust and Topping
- 1 1/2 cups all purpose flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3/4 cup cold butter cubed 1 1/2 sticks of butter
- Filling
- 2 eggs
- 1 cup sugar
- 1/3 cup all purpose flour
- 1/2 cup sour cream
- pinch salt
- 1 16 oz can crushed pineapple - well drained
- Coconut Drizzle
- 1 cup confectioners sugar
- 2 tablespoons half and half
- 1 teaspoon coconut extract
- Spray 9×13 glass baking dish with non stick spray.
- Preheat oven to 350 degrees.
- Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly.
- REMOVE 1 cup of the topping mixture and set aside, to sprinkle on top of pineapple filling
- Take remaining mixture and firmly press into your baking dish, covering the bottom. Bake 15 minutes.
- While crust is baking- whisk eggs in a large bowl.
- Add sugar, sour cream, flour and salt.
- Gently fold in pineapple
When crust is done, remove from oven. Pour pineapple filling onto of baked crust.
Sprinkle pineapple filling with remaining crust mixture.
- Bake 1 hour or until top is lightly browned.
- Cool for 15 minutes.
- Using a fork - drizzle glaze mixture over bars.
I just made these for a friend that loves pineapple and has cancer. I changed them up a little but I hope he loves them. I tasted them and they are delish, thanks for the recipe.
Oh my – how lucky he is to have you! Cooking for someone you love – that’s what it’ all about.
Hoping he is feeling better….
Kathi
I also have cancer. I am going to make this to take to my next chemo treatment. I have the most amazing nurses an the rest of the staff is wonderful and they deserve a treat. And my chemo buddies need a treat too. I love easy to make desserts. I don’t have the energy to stand for long periods of time. So these are just up my alley. Thank you!!!
Yummy! I just made these for book club. I know that they will be a big hit. I ate three of them already. It’s pineapple and egg so it’s good for you. 😉 Thank you for sharing! Pinned and photo copied for those who will almost certainly want the recipe.
Thanks for the rave reviews Lisa! My family loved them and I need to make them again soon!
Kathi
Just made these. They are awesome. My husband loved.
Left them in for only 45 minutes. They were getting brown.
5 Stars in my book. Will make again.
I read every review when trying something new.
Hope this will be helpful to someone else.
Hi Mary Ann – thank you so much for your comments, I truly appreciate it!
kathi
These look refreshing! I think I’ll replace the half and half with coconut milk since I don’t have coconut extract. Looking forward to trying them.
Thats a great idea – let me know how it works….hoping the coconut flavor will be intense enough.
Kathi
Can coconut oil be used in place of the extract?
Hi Megan – You can but you won’t get near the coconut flavor that extract will give you. I haven’t cooked with coconut oil but once or twice and am not that familiar with how it breaks down and would effect the texture.
Thanks for writing, wish I could be more help!
Kathi
I just found your recipe in Pinterest. I want to try it because it sounds delicious but I have a little problem. The ‘sticks’ of butter. I assume you’re referring to a packaging size, but living in Sweden, I have no idea of how much butter I should use. (Butter and margarine packages come in 2 dif sizes in Sweden and the wrappings are marked every 50 gr..) Could you be so kind as to tell me how much does your “butter stick” weights? Ounces will be fine, I can covert that to grams.
TIA
Fressia
Hi Freesia – My apologies! You are not the first to ask about the ‘stick of butter’ measurement. My old time cooking skills I guess. One stick equals 1/2 cup, 4 oz or 113g. Sorry for the trouble and I’ll update my recipe.
Love that my blog travels to Sweden – wish I could go with it 🙂
Thanks or your note!
Kathi
I making this recipe for the first time, to have for a Thanksgiving dessert. cant wait to taste
I made the first pan of pineapple bars on Wednesday and I had to sample and OMG!!! I had to go back 3 more times. This dis was made for the Thanksgiving dinner, well, I had to make another pan. Just to say this was a hit with family and friends and this will forever be a dessert for holidays dinners.
So glad you liked it – loved your note! Did you try the blueberry bar version? It’s the same exact recipe only with blueberries…. https://laughingspatula.com/blueberry-pie-bars/.
Kathi
A hit with my family, we are enjoying this recipe very much!
I’m so glad! It’s one of my favorite recipes. Especially if I need something on a pinch!
Thanks for your note!
Kathi
Wow,l loved it.l am from
India Please tell me what should l add in place of egg?please reply soon.l am waiting.l don’t eat egg.
Jaswinder – I googled it…here is what I found: http://chefinyou.com/egg-substitutes-cooking/
Good luck!
Hi, I would like to try this yummy looking recipe. Is there anything else I can use in place of the sour cream? If so what and how much. Thanks.
Plain yogurt would work great…use the same amount as called for in the recipe.
thanks!
Kathi
I made these today. I mixed unsweetened coconut flakes in with pineapple filling and instead of coconut extract in the topping, I used vanilla. We really enjoyed this recipe. Thank you so much.
Oh. My. Gosh. Once again your recipe does not disappoint! My daughter’s comment was that she didn’t know which was more delicious, the crust or the filling! Made it for Easter brunch tomorrow, but I’m worried once my guys get a taste, I’ll have to make another!
You made my morning! Thanks for the very sweet note! I need to remake these soooo bad!
Just made these, they are the best, no, not the best, the very best. Hubby said “don’t loose this recipe”. So simple to make and oh soooooo good. Thank you.
Very very good. Thanks so much.
Can this dessert be made a couple of days in advance and stored in the refrigerator?
Hi Debbie – yes! Its kinda gooey already so it holds up pretty good! Wouldn’t go much more than 2 days and don’t drizzle until ready to serve. Have a great day!
Should these bars be stored in the refrigerator?
You can store in fridge or keep at room temp.
You can store in fridge or keep at room temp.
Thank you!!!
I had planned on making this for a dessert potluck tonight but discovered I am out of sour cream. Can I substitute Greek yogurt like other recipes?
Hi Cheryl – since I have not tried it I am hesitant to recommend it…that being said, I don’t see why it wouldn’t work! Could you let me know please! Love to share with my readers as a healthier option.
So,so good! My boyfriend and I finished them in two days and must have more – I’m out of crushed pineapple now but so have some peaches in the freezer that I think will be pretty good instead. I know this is going to be an oft-repeated recipe in our house- thank you!
I know this is kind of an old post but I’m hoping you’ll see this- do you think these can be made ahead and frozen? My husbands cousin is getting married in November and I’m making various cookies and bars for the dessert table. The bride requested pineapple bars like lemon bars, and these seem pretty similar. Obviously I’m looking for something I can make ahead of time though so I’m not baking the day before the wedding.
Thanks!!
Hi Merie! Like everything, it would be better not previously frozen, and I haven’t tried it. But given the components I think it would freeze really well. Give a dusting of powdered sugar before serving to liven it up! Please let me know how they come out!
Thanks so much! I’ll give it a try!
Hi Kathy, I just made the lemon bars, and my husband and I sampled them. They were good!! He loves pineapple. I’m taking them to a gathering the next day and wanted to know if they need to be refrigerated over night. I bake cookies not filling pastries, so i wasn’t sure. I didn’t want them to dry out, but i will put them in a container and put them in the refrigerator this time. Thank you for this great recipe!! I hope you can read this. The font is very light.
Hi Rita! I am so glad you like them! I would probably store in the refrigerator and thank you for your note…I will update the instructions on the recipe!