Description
These Pineapple Crumb Bars are a tropical getaway in every bite, combining a buttery coconut crust with a sweet, zesty pineapple filling. They are incredibly easy to whip up and perfect for summer potlucks, afternoon snacks, or any time you need a refreshing, sun-filled treat. Featuring a crisp, toasted coconut topping and a juicy, thick fruit center, these bars are a delightful balance of sunshine and sweetness in every square.
Ingredients
Crust and crumb topping
- 1 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened shredded coconut
- 1/2 cup white granulated sugar
- 1/4 cup brown sugar (light or dark)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
Filling
- 1 can (20 oz.) crushed pineapple in 100% juice
- 2 tablespoons granulated white sugar
- 2 tablespoons brown sugar (light or dark)
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract or coconut extract
- 2 tablespoons cornstarch
Instructions
Step 1: Prep the Pan and Oven
Preheat your oven to 375°F. Line a square 8×8 baking pan with parchment paper, leaving a little overhang on the sides for easy removal later.
Step 2: Create the Crumb Mixture
In a medium bowl, whisk together the flour, shredded coconut, granulated sugar, brown sugar, baking soda, baking powder, and salt. Pour in the melted and cooled butter, then use a fork to stir until the mixture forms coarse, pea-sized crumbs.
Step 3: Press the Crust
Set aside exactly 1 cup of the crumb mixture for the topping. Press the remaining mixture firmly and evenly into the bottom of your prepared 8×8 pan to form a solid, flat base.
Step 4: Prepare the Filling
In another bowl, combine the crushed pineapple (with its juice), sugars, cinnamon, vanilla, and cornstarch. Stir until the cornstarch is fully incorporated and the sugars have begun to dissolve.
Step 5: Assemble and Bake
Spread the pineapple filling evenly over the bottom crust. Sprinkle the reserved cup of crumb mixture over the top. Bake on the middle rack for 25 minutes until the topping is golden brown and toasted.
Step 6: Chill and Slice
Allow the bars to cool completely on a wire rack at room temperature. Move them to the refrigerator for at least 2-3 hours to allow the filling to set. Once chilled, lift them out using the parchment overhang and cut into 9 even squares.
Notes
Storage Instructions: Store these bars in an airtight container in the refrigerator for up to 4 days. Because of the high moisture content in the pineapple filling, they are best kept chilled to maintain the structure of the fruit layer.
The ‘No-Drain’ Secret: Do not drain the canned pineapple. The 2 tablespoons of cornstarch are specifically measured to thicken the juice during the baking process, creating a jam-like consistency.
Macadamia Variation: For extra tropical flair, stir 1/2 cup of chopped macadamia nuts into the reserved crumb topping before sprinkling it over the pineapple layer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 365
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pineapple crumb bars, coconut pineapple squares, tropical dessert bars, easy pineapple recipes, summer potluck treats, shredded coconut bars