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!
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
Print
Pin Recipe- 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
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Spray 9×13 glass baking dish with non stick spray.
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Preheat oven to 350 degrees.
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Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly.
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REMOVE 1 cup of the topping mixture and set aside, to sprinkle on top of pineapple filling
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Take remaining mixture and firmly press into your baking dish, covering the bottom. Bake 15 minutes.
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While crust is baking- whisk eggs in a large bowl.
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Add sugar, sour cream, flour and salt.
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Gently fold in pineapple
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When crust is done, remove from oven. Pour pineapple filling onto of baked crust.
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Sprinkle pineapple filling with remaining crust mixture.
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Bake 1 hour or until top is lightly browned.
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Cool for 15 minutes.
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Using a fork - drizzle glaze mixture over bars.
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!
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
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
I making this recipe for the first time, to have for a Thanksgiving dessert. cant wait to taste
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