Pineapple Crumb Bars

If you are looking for an easy-to-make tropical recipe, you have to try my pineapple crumb bars. They take only 15 minutes to prepare and another 25 minutes to cook. A cross between a butter shortbread and a pineapple cake, these bars are delightfully tender, rich, and juicy. The chewy pineapple filling is sandwiched by a buttery crust with shredded coconut and a shortbread crumb topping that melts in your mouth.

Pineapple is an understated fruit. I know some people find it controversial when used in savory recipes, but I personally find it amazing. One of my favorite savory side dishes is this Pineapple Casserole, made with pineapple chunks, brown sugar, and Ritz crackers. Here is another pineapple dessert, these Carrot Cake Bars with carrots, pineapples, and toasted coconut are to die for.

These Pineapple Coconut Crumb bars can be made in advance and served warm or chilled. They are perfect for summertime picnics, loaded with juicy pineapple pieces, coconut flakes, and topped with a buttery crumble that makes them indulgent and decadent. I like to have these on hand for after-school snacks, and my kids love it when I add a bar to their lunch box. Since they are so easy to make, I usually double the recipe and freeze half for later.

Why you will love this recipe 

• Summertime fun: I like to take these sweet and tangy pineapple crumb bars to picnics and barbecues, or just enjoy them at home with the family. They are easy to make, and the bright, fresh taste is instantly a crowd pleaser.   
• Tropical party: Talk about fun, these pineapple bars with coconut in them pair perfectly with other tropical treats, so they would be great for a tropical-themed party. Try it with jerk chicken skewers or Hawaiian sliders. 
• Simple ingredients: The crust and crumb topping are just a basic dough with pantry staples and some coconut. The filling is all pantry staples with a can of crushed pineapple. 
• They freeze wonderfully: I can make extra and freeze them for later. They make great snacks, and all I have to do is take them out and let them thaw in the refrigerator. 

What you will need

For the crust and topping

Wet ingredients: Melted butter creates a firm base for the bars and also helps make the topping crumbly. 

Dry ingredients: Because of its moderate protein content, all-purpose flour is perfect for a stable crust while still giving it a soft crumb. To get the best lift and texture, I use both baking soda and baking powder. Baking soda also helps with browning, while baking powder adds extra airiness. I also use unsweetened shredded coconut for a coconut flavor without adding more sugar, which would make the bars oversweet.

Seasonings: Granulated white sugar provides a pure, clean sweetness that balances the pineapple’s tartness. I also use some brown sugar for a rich, caramel-like flavor that adds chewiness and a golden crust. Salt balances and enhances the ingredients by reacting with acids and sugars to even them out, creating an intense flavor profile.

For the filling

Fruit: I use crushed pineapple from a can (20 ounces) in 100% real juice. My favorite is Del Monte.

Dry ingredients: I add cornstarch to thicken any excess pineapple juice into a jam-like filling. 

Seasonings: Granulated white sugar thickens the filling while giving it a clean sweetness. Brown sugar caramelizes the filling, giving it a deeper, sweeter flavor. I use pure vanilla extract to help balance the pineapple’s high acidity and give it a warm aroma. Cinnamon adds a comforting element that pairs well with brown sugar and vanilla. 

How to prepare

Preheat the oven: First, I preheat the oven to 375 degrees F and line an 8-inch square baking pan with parchment paper. 

Make the crust: While I wait for the oven to heat up, I mix the flour, both sugars, coconut, baking soda, baking powder, and salt in a medium bowl. Then, I stir in the cooled melted butter with a fork until it resembles coarse crumbs. I set aside 1 cup of the mixture for the topping and press the rest of it into the bottom of the prepared pan. 

Mix the filling: Stir the pineapple, both sugars, vanilla, cinnamon, and cornstarch in a medium bowl, then pour it over the crust and spread it evenly. Then I sprinkle the reserved crumb mixture evenly over the filling. 

Bake the bars: Next, I put the pan on the middle rack and bake for 25 minutes, or until the topping is golden brown. 

Chill and serve: After, I let them cool on a rack completely before chilling for a few hours. Then, they are ready to serve.

Expert tip

Avoiding soggy pineapple bars

Even if you drain the juice from crushed pineapple, it will likely still have some liquid. I like to put mine in a cheesecloth-lined strainer and use another cloth on top to press out more. But during cooking, pineapple still loses some moisture, which is why I add cornstarch to the recipe. It should prevent the bars from becoming soggy. Making sure the butter is cool is another important thing to remember. Hot butter will melt the sugar, making everything runny.

More tips to consider:

• Spray the inside of the pan to keep the parchment paper from sliding around. 
• Be sure to let the butter cool after melting it. But don’t let it get hard again. 
• Measure flour using the spoon-and-level method. That way, there isn’t too much in the batter.
• Don’t overwork the dough. Stop mixing once it is fully combined, or the bars will be hard.
• Check the bars after 20 minutes so they don’t get overcooked and dry.

Recipe variations and add-ins:

• Add fruits: Sometimes I like to add other fruits, such as strawberries, cherries, blueberries, blackberries, or raspberries. 
• Chocolate chips: Chocolate lovers enjoy the taste of mini-chocolate chips in the crust. 
• Go nuts: Adding slivered almonds or chopped walnuts to the filling makes a nice crunchy addition.
• Other crusts: These pineapple bars are also delicious with a graham cracker crust or Nilla wafer crust.
• Coconut extract: Instead of vanilla extract, use coconut extract for a more tropical flavor.  

Serving suggestions:

Pineapple crumb bars are delicious with pineapple ice cream. Try my easy no-churn pineapple ice cream recipe, which takes just 20 minutes to make. Just remember to plan ahead, as it must freeze for at least 8 hours before serving. I like to make it the night before, and it is ready when I want to serve it the next day. It tastes so amazing with these tangy bars. Pineapple sorbet is also easy to make in minutes. It also needs to freeze, so make it in advance. 

For something a little healthier, my tropical fruit salad is incredible with homemade honey lime dressing. Made with blueberries, raspberries, pineapples, grapes, strawberries, and mango chunks, this salad is all fruit! Enjoy this with a tropical smoothie packed with orange juice, pineapple juice, coconut milk, banana, mango, lime, and vanilla for a totally tropical treat. Or enjoy an adult beverage like my pineapple or coconut mojito. 

How to store leftovers:

• Refrigerate: These pineapple crumb bars will stay fresh in an airtight container in the fridge for 5 to 6 days.  
• Freezing: I can also freeze my leftover pineapple crumb bars wrapped in plastic and placed in freezer bags. They can be frozen for 3 to 4 months.   
• Defrost: I thaw them overnight in the fridge for the best texture and taste. 

Frequently asked questions

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