Pineapple Treat Bars

Tropical pineapple squares feature a crumbly butter crust topped with a sweet, juicy filling that brings a taste of paradise in each mouthful. These yummy treats offer an amazing contrast between the crunchy base and the soft, sticky pineapple topping. The fruity sweetness works wonderfully with the rich buttery flavor, making a treat that's both decadent and refreshing, just right for brightening your mood any time.

I stumbled upon these squares at a backyard party my neighbor threw several summers back. I couldn't get over how the buttery base and tropical fruit worked so amazingly together. I practically begged for the recipe and found out it was a family treasure passed through three generations. I've played around with the recipe tons of times since then, trying different tweaks here and there, but I always come back to this version that gets the balance of sweet, tangy, and buttery just right.

Key Components

• 1 ½ cups all-purpose flour (for crust): Forms the foundation of your shortbread bottom.
• ¾ cup cold unsalted butter: Creates that flaky, crumbly texture we love.
• ½ cup granulated sugar (for crust): Adds just enough sweetness to complement the butter.
• ¼ teaspoon salt: Brings out all the tasty notes.
• 1 cup crushed pineapple: The main player that gives these bars their tropical magic.
• 2 large eggs: Help the filling stick together and add richness.
• 1 cup granulated sugar (for filling): Tames the pineapple's tartness.
• ¼ cup all-purpose flour (for filling): Helps thicken everything up while keeping things moist.
• ½ teaspoon baking powder: Makes the filling puff up slightly.
• 1 teaspoon vanilla extract: Plays nicely with the tropical pineapple flavor.

Making Your Bars

Get the Oven Going:

Turn your oven to 350°F with the rack in the middle.

Prep Your Pan:

Put parchment paper in a 9×13-inch baking dish with extra hanging over the sides so you can lift it out later.

Mix Dry Stuff for Crust:

Stir flour, sugar, and salt together in a bowl until they're mixed well.

Work in the Butter:

Put your cold butter chunks into the flour mix. Mash it all together with a pastry tool, some forks, or your fingers until it looks like little pea-sized crumbs.

Form the Base:

Dump the crumbs into your lined pan and push them down firmly. You can use a flat-bottomed glass to make it smooth.

Give It a Head Start:

Bake just the crust for 15 minutes until the edges start looking golden.

Get the Pineapple Ready:

Push your crushed pineapple through a strainer to get rid of extra juice. You can blot it with a clean towel if you want it drier.

Start the Filling:

Beat eggs and sugar in a big bowl until they look a bit fluffy, taking about 1-2 minutes.

Add the Dry Elements:

Sprinkle in your flour and baking powder, and stir until smooth. Mix in the vanilla.

Mix in the Fruit:

Carefully stir the drained pineapple chunks into your egg mixture.

Put It All Together:

Pour your pineapple mix over the warm crust and spread it out evenly.

Finish Baking:

Put it back in the oven for 25-30 minutes until the edges turn golden and the middle doesn't jiggle anymore.

Let It Rest:

Leave the bars in the pan for at least 2 hours to cool completely at room temperature.

Add Some Sweetness:

Once cool, lift the whole thing out using the parchment paper and sprinkle powdered sugar on top.

Cut and Enjoy:

Use a sharp knife to cut into squares, wiping the knife clean between cuts.

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How To Serve

Make these squares extra fancy by serving them slightly warm with a scoop of vanilla ice cream and some caramel drizzled on top.

For brunches, cut them into tiny squares and put them on a platter with fresh berries and some cookies on the side.

Try them with grilled pineapple slices and whipped cream made with coconut for a full-on tropical theme.

Tasty Twists

Want a coconutty version? Toss ½ cup of toasted coconut into your filling and sprinkle more on top after baking.

Add a tablespoon of lime zest to the filling and brush cooled bars with a simple lime juice and powdered sugar mix.

For something extra decadent, spread cream cheese frosting on the cooled bars and top with dried pineapple pieces.

Keeping Them Fresh

Keep your bars in a sealed container with parchment between layers and they'll stay good in the fridge for up to 5 days.

To freeze them, wrap each piece in plastic and put them in a freezer container—they'll last about 3 months.

Make these treats a couple days before your event for the best flavor.

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These pineapple squares have become my go-to dessert, the one everyone asks me to bring to parties. The buttery base works so well with the bright, sunny pineapple flavor. I've tried so many different versions over the years, but I always end up making this classic recipe that perfectly balances sweet, tangy, and rich flavors. These bars show that sometimes the most unforgettable desserts are just simple ingredients done right.

Frequently Asked Questions

→ Can I swap canned pineapple with fresh?

Definitely, fresh pineapple works! Just blend fresh chunks in a food processor into a crushed consistency and be sure to drain out all the extra liquid before using.

→ Why does the pineapple need to be drained?

Removing liquid is key! Too much moisture will throw off the filling texture, making it runny and spoiling the bar’s structure.

→ How do I store these bars long-term?

They freeze beautifully for up to 3 months. Slice them, layer with parchment in an airtight box, and defrost in the fridge overnight when you’re ready to enjoy.

→ What can I do to boost the tropical vibe?

Mix in some shredded coconut or try lime zest for extra zing. Toasted coconut or a dash of rum extract could also add some fun tropical elements.

→ Why does my crust feel overdone?

Watch your baking time, as leaving it too long can harden the base. Also, don’t overmix the crust ingredients—just stop once it starts to come together and looks crumbly.