Name: Pineapple Coconut Bars
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 24
Cuisine: American
Ingredients: 1/2 cup granulated sugar; 1/4 cup cornstarch; 1/4 teaspoon table salt; 1 can (20 oz) crushed pineapple in 100% juice; 1 tablespoon lemon juice; 1 cup unsalted butter, softened; 1 cup light brown sugar, packed; 2 egg yolks; 1 teaspoon vanilla extract; 1 teaspoon coconut extract; 1/2 teaspoon table salt; 2 cups all-purpose flour*; 3 cups shredded unsweetened coconut

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Make a pan of Pineapple Coconut Bars for dessert tonight. The coconut cookie crust doubles as the topping, so the fruit bars come together in minutes. You can enjoy a taste of the tropics no matter where you live!

*This content is sponsored by Dixie Crystals Sugar. All opinions and ideas expressed are entirely my own.

A stack of three pineapple bars on a white plate.

We love making pie bars. Using the same cookie crust for the bottom and top makes them so simple. These salted caramel apple pie bars and these pineapple bars are two of our favorites to make for summer picnics.

I love the combo of pineapple and coconut during the warm summer months, so I wanted to make a dessert bar that included both flavors.

Why This Works

The texture of these sweet pineapple coconut bars is soft and chewy. A coconut crust and crumble holds the gooey pineapple filling in place.

These are not your traditional crumble bars. Shredded coconut is added to the dough to give the fruit bars a sweet tropical flavor.

Easy to make from scratch.
One dough for the top and bottom.
Soft, yet solid enough to hold with your hands.
Great dessert for summer picnics or barbecues.

Don't let the coconut hold you back from making this dessert. The bars work great with oats too.

Overhead picture of a wire rack with nine crumble bars on it.

What You'll Need

Using simple pantry ingredients, these pineapple bars are easy to make in minutes. Save time by making the pineapple pie filling ahead of time.

Butter - We like to use unsalted butter to control the amount of salt in recipes. If you are using salted butter, reduce the amount of salt by half.
Light Brown Sugar - Sweetens the cookie dough crust and crumble topping.
Egg Yolks - You will only need the yolks for this recipe. Save the whites to make meringue frosting.
Vanilla Extract, Coconut Extract, Salt - Adds flavor and balances the sweetness.
Flour - Provides the structure for the crust. Read our tutorial to learn how to measure flour correctly.
Shredded Coconut - Use unsweetened coconut to give the bars a tropical flavor.
Pineapple Filling - Thicken crushed pineapple with cornstarch, sugar, and salt to make a sweet pie filling. You can also use 1 cup of store bought filling or fruit preserves if you like.

Bowls of ingredients needed to make fruit crumble bars.

How to Make

These pineapple crumble bars come together in less than an hour. The coconut cookie crust with the sweet pineapple filling go together so well.

Make a batch of this simple pineapple filling and let it cool on the counter.
Beat the softened butter and brown sugar in a large bowl until creamy. Add the egg yolks, extracts, and salt and mix again.
Slowly mix in the flour until combined. Add the coconut and use a fork to mix it in gently.

Four photos collaged together showing how to make coconut crumble dough.

Press ⅔ of the dough in the bottom of a 9x13 prepared pan. Bake 20 minutes. Remove and cool 10 minutes.
Spread the pineapple mixture over the crust and crumble the remaining dough over the top.
Bake the bars again until the top crumble is golden brown. Let the bars cool slightly before serving.

Three photos of fruit bars being made collaged together.

Storage

To Serve - The pineapple squares are ready to serve as soon as they cool.
To Refrigerate - Leftover pineapple coconut bars are best if kept in an air tight container in the refrigerator. They will keep well for 5-7 days.
To Freeze - Freezing these bars is a great idea if you want to make them ahead of time. Place the cut bars in a ziplock bag with layers of parchment paper to keep them from sticking together. Freeze for 1-2 months. Thaw overnight in the fridge before serving.

Recipe Tips

Line a baking pan with foil or parchment paper. This makes it easier to lift the bars out after baking. Plus, it keeps your pan clean, so you will have less dishes to wash later.
Use pineapple canned in juice not heavy syrup, so the filling is not super sweet.
Feel free to change up the center and use a different pie filling.
Use unsweetened coconut for less dense pie bars.
Love nuts? Stir ½ cup of your favorite chopped nuts into the dough.
Add chopped maraschino cherries to the dough before baking to create pina colada bars. Make sure to pat the cherries dry first to avoid adding extra moisture.
These cookie bars are delicious served cold or room temperature. Serve squares with a swirl of homemade whipped topping or a scoop of vanilla ice cream.

FAQ'S

Can I use sweetened shredded coconut?

Yes, you can use the sweetened coconut. It will make the cookie crust a little sweeter and a little more dense because of the sugar content in it.

Can these bars be made ahead of time?

Yes, this is a great dessert to make a few days ahead of time. Keep the pineapple coconut bars in an air tight container in the fridge until needed.

Two pineapple crumble bars stacked together on a white board.

More Pineapple Desserts

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Recipe

Pineapple Coconut Bars

Yield: 24 bars

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

These easy Pineapple Coconut Bars come together in minutes. The coconut cookie crust and pineapple filling give the fruit bars a sweet, tropical flair.

Ingredients

For the Pineapple Filling

½ cup granulated sugar
¼ cup cornstarch
¼ teaspoon table salt
1 can (20 oz) crushed pineapple in 100% juice
1 tablespoon lemon juice

For the Crust and Crumble

1 cup unsalted butter, softened
1 cup light brown sugar, packed
2 egg yolks
1 teaspoon vanilla extract
1 teaspoon coconut extract
½ teaspoon table salt
2 cups all-purpose flour*
3 cups shredded unsweetened coconut

Instructions

Line a 9 x 13-inch pan with parchment paper. Preheat oven to 350°F.
Place sugar, cornstarch, and salt in saucepan. Whisk together. Stir in crushed pineapple and lemon juice.
Heat over low-medium heat, stirring constantly until thickened. This will take about 8 minutes. Reduce heat and simmer 2 minutes longer. Remove from heat and let cool.
Beat butter and brown sugar until creamy. Add egg yolks, vanilla extract, coconut extract, and salt. Mix in.
Add flour and mix until a soft dough forms. Pour in shredded coconut and use a fork to mix it in gently.
Press ⅔ of dough evenly into bottom of prepared pan. Bake 20 minutes. Remove and let crust cool 10 minutes.
Spread cooled pineapple filling evenly over crust. Crumble remaining dough over top of filling. Bake another 30-35 minutes or until top is golden brown.
Remove and let cool completely on counter. Cut into bars and serve. Refrigerate bars if they are not being served that day.

Notes

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

This recipe was created using Dixie Crystals Sugar.

Nutrition Information: