Super moist and bursting with flavor, Pineapple Bars are a dessert you’ll want to make over and over again. These bars feature a buttery shortbread base, a luscious pineapple and pecan filling, and a perfectly tangy pineapple icing. Each bite combines sweetness, crunch, and tropical goodness. Whether you’re entertaining guests, making a treat for the family, or craving something different, these bars are a crowd-pleaser that’s easy to whip up.
Easy Pineapple Bars Recipe
The Pineapple Bars stand out with their perfect balance of flavors and textures. The buttery shortbread layer provides a sturdy, melt-in-your-mouth base, while the pineapple and pecan filling adds a tropical sweetness with a hint of crunch. The icing, made with pineapple juice, ties everything together with a refreshing tang. Perfect for a summer gathering, holiday spread, or even as a midweek pick-me-up, these bars are versatile and irresistible.
Why Our Pineapple Bars Are the Best
Our Pineapple Bars bring tropical flavor to your table in the simplest way possible. The combination of the rich shortbread crust, the nutty pineapple filling, and the tangy-sweet icing makes them truly unforgettable. They’re moist, refreshing, and packed with textures that keep every bite interesting.
Ingredients Notes for Pineapple Bars
Each ingredient in our Pineapple Bars plays an essential role in crafting their incredible flavor. Here’s a breakdown of what you’ll need:
Bottom Layer
- ½ cup butter, melted (one stick): Creates a rich, buttery base.
- ¼ cup sugar: Adds just enough sweetness to balance the crust.
- 1 ¼ cup flour (168 grams): Forms the shortbread structure.
Top Layer
- 2 large eggs, beaten: Provides structure and helps bind the filling.
- ½ cup brown sugar, packed: Adds depth of flavor with a hint of caramel.
- 1 cup drained crushed pineapple (save the juice): Brings a burst of tropical flavor.
- ½ cup pecans, chopped: Adds crunch and a nutty richness.
- 2 tablespoons flour: Thickens the filling slightly.
- ½ teaspoon baking powder: Ensures the filling has a light texture.
- ¼ teaspoon salt: Balances the sweetness and enhances the other flavors.
Icing
- 1 ½ cup powdered sugar (170 grams): Creates a smooth and sweet finish.
- ½ cup butter, softened: Adds creaminess to the icing.
- 2 tablespoons pineapple juice: Brings tangy pineapple flavor to the icing.
Ingredient Tip: Be sure to save the juice from the crushed pineapple for the icing. It’s the secret to achieving that perfectly tangy-sweet glaze!
Kitchen Tools Needed for Pineapple Bars
- 9 x 9 baking pan
- Parchment paper
- Mixing bowls
- Hand mixer or whisk
- Spatula
- Measuring cups and spoons
How to Make Pineapple Bars
Get ready for a dessert that’s as fun to make as it is to eat! Here’s how:
1. Prepare the Pan and Oven
Preheat your oven to 350°F. Coat a 9 x 9 baking pan with cooking spray and line it with parchment paper for easy removal.
2. Make the Shortbread Base
In a bowl, mix together the melted butter, sugar, and flour until crumbly. Press the mixture firmly into the bottom of the prepared pan. Bake for 10-15 minutes, or until the crust is light golden brown. Set aside to cool slightly.
3. Prepare the Pineapple Filling
In a separate bowl, combine the beaten eggs, brown sugar, drained crushed pineapple, pecans, flour, baking powder, and salt. Stir until fully combined. Pour this mixture over the slightly cooled crust.
4. Bake the Bars
Return the pan to the oven and bake for 20-25 minutes, or until the filling is set. Remove from the oven and let the bars cool completely.
5. Make the Pineapple Icing
In a bowl, beat together the powdered sugar, softened butter, and pineapple juice. Adjust the consistency by adding more powdered sugar or pineapple juice as needed.
6. Frost and Set
Spread the icing over the cooled bars. Refrigerate for at least an hour, or until the icing is firm.
7. Cut and Serve
Once set, remove the bars from the pan using the parchment paper. Transfer to a cutting board and cut into 24 squares.
How to Store Pineapple Bars
Store your Pineapple Bars in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to a week. For longer storage, freeze the bars in a freezer-safe container for up to three months. Thaw in the refrigerator before serving.
Pineapple Bars Variations
- Coconut Delight: Add ½ cup of shredded coconut to the pineapple filling for extra tropical flair.
- Almond Twist: Swap the pecans for chopped almonds for a different nutty flavor.
- Citrus Glaze: Replace pineapple juice in the icing with orange juice for a bright citrus twist.
- Cherry-Pineapple Bars: Stir in ½ cup of chopped maraschino cherries to the filling for a fun pop of color and flavor.
What to Serve With Pineapple Bars
Pair these bars with a hot cup of coffee or a refreshing iced tea. They also go wonderfully with a scoop of vanilla ice cream for a decadent dessert. For an extra tropical touch, serve with a pineapple daiquiri or a fruity mocktail.
Top Tips for Perfect Pineapple Bars
- Line the Pan: Always use parchment paper for easy removal and cleaner cuts.
- Press the Base Firmly: Use the back of a spoon or your hand to press the shortbread crust evenly.
- Drain the Pineapple: Too much moisture can make the filling soggy. Make sure to drain the pineapple well but save the juice for the icing.
- Cool Completely: Let the bars cool completely before frosting to avoid melting the icing.
- Chill Before Cutting: Refrigerate the bars for at least an hour before cutting to ensure clean and neat squares.
Helpful Notes
- For a smoother icing, sift the powdered sugar before mixing.
- The shortbread layer may feel crumbly when pressed into the pan—that’s normal.
- Adjust the icing’s sweetness by adding more or less powdered sugar to taste.
Tips from Well-Known Chefs
- Mary Berry’s Tip: Always use room-temperature butter for the icing to get a smooth, creamy texture.
- Ina Garten’s Advice: Toast the pecans lightly before adding them to enhance their flavor.
- Martha Stewart’s Suggestion: Add a pinch of sea salt to the icing for a delightful contrast of flavors.
Frequently Asked Questions (FAQ)
Q: Can I make Pineapple Bars ahead of time?
A: Yes! You can make them a day in advance and store them in the refrigerator until serving.
Q: Can I use fresh pineapple instead of canned?
A: Absolutely. Just make sure to crush it and drain any excess juice.
Q: Can I freeze Pineapple Bars?
A: Yes, they freeze well. Wrap them tightly in plastic wrap and store in a freezer-safe container for up to three months.
Q: Can I omit the nuts?
A: Yes, you can leave out the pecans if you prefer a nut-free version.
Q: What if I don’t have parchment paper?
A: Grease the pan well with butter or cooking spray to ensure easy removal.
Enjoy every bite of these delightful Pineapple Bars and let the tropical flavors brighten your day!
Pineapple Bars
Ingredients
Bottom Layer:
- – ½ cup butter melted (one stick)
- – ¼ cup sugar
- – 1 ¼ cups flour 168 grams
Top Layer:
- – 2 large eggs beaten
- – ½ cup brown sugar packed
- – 1 cup drained crushed pineapple save the juice
- – ½ cup pecans chopped
- – 2 tablespoons flour
- – ½ teaspoon baking powder
- – ¼ teaspoon salt
Icing:
- – 1 ½ cups powdered sugar 170 grams
- – ½ cup butter softened
- – 2 tablespoons pineapple juice
Instructions
- Preheat Oven: Preheat oven to 350°F. Coat a 9×9-inch baking pan with cooking spray and line with parchment paper.
- Prepare Bottom Layer: In a bowl, combine melted butter, sugar, and flour. Mix until crumbly and press into the pan. Bake for 10-15 minutes until golden brown. Let cool slightly.
- Prepare Top Layer: In a bowl, mix beaten eggs, brown sugar, crushed pineapple (drained), pecans, flour, baking powder, and salt. Pour over the cooled bottom layer. Bake for 20-25 minutes until set. Let cool completely.
- Prepare Icing: Beat powdered sugar, softened butter, and pineapple juice until smooth. Adjust consistency with extra powdered sugar or juice as needed. Spread over cooled bars.
- Chill: Refrigerate for 1 hour until icing sets.
- Serve: Remove from pan, cut into 24 squares, and serve.c
Notes
- Line the baking pan with parchment for easy removal.
- Save the pineapple juice for the icing.
- Ensure the bars are completely cooled before icing.
- Add shredded coconut for extra flavor.
- Refrigerate leftovers in an airtight container for up to 1 week.
