 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! Â Of course Mr. Laughing Spatula was already up and out, Â putting gas in all the cars. Â You see, Mr. LS takes very good care of his girls. Â Every weekend he fills up our cars and washes them. Â Â Our ‘little girl’ is 24, engaged and he still takes care of her (and me for that matter). Â So the least I can do is make him something sweet. Â Right? Â I mean, it’s not for me? Â It’s simply to show my appreciation. Â 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! Â 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!
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! Â Try these Cherry Pie Bars!
To easy to make desserts!
Clink!
Kathi
Pineapple Bars
Ingredients
- 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
Instructions
- 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.
Nutrition
Hello,
This recipe looks so delicious. I want to try it but where I live, coconut extract isn’t readily available. Could you suggest a substitute? Also, could this recipe be made with fresh pureed pineapple and how would it be best incorporated?
I can’t think of a substitute for coconut extract. You could use vanilla or almond but of course would lose the coconut taste. You can use fresh pineapple as long as it is well drained. Hope that helps!
Is the coconut drizzle mentioned in the recipe a product you buy, or do you make it? I did see the recipe for it. Thank you.
I Sooze, the recipe is in the recipe card. Last three ingredients with the heading “Coconut Drizzle”.
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!
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!
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 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.
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!!!
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!
Very very good. Thanks so much.
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.
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!