🍍 This Soft Pineapple Bars Recipe features an abundance of pineapple chunks surrounded by a custardy, creamy filling in every bite. Easy to make, they’re the perfect crowd-pleasing tropical dessert!
Ultra Tender Pineapple Bars
I love pineapple desserts, like my pineapple poke cake and angel pineapple lush parfaits, but this pineapple squares recipe is a particular fave.
- This easy pineapple dessert is made in one bowl, without a mixer, and even though they’re layered bars, they’re not fussy.Â
- The crust and crumble topping are made from the same mixture to save time. It’s not always possible to make both the crust and topping from the same mixture, but if it is, I use the double-duty approach.
- I love being able to sink my teeth into the pineapple pieces, and I relish the texture.Â
- The pineapple bars are tender, delicate, and the firmer crust, in contrast with the soft, custardy interior, and the crumble topping make for so many great textures in each bite.
The bars are a perfect springtime or summery dessert and would be a great Mother’s Day or Easter treat. What I wouldn’t give to have these show up on a breakfast-in-bed tray with a pot of coffee, along with a mimosa or two! I can dream, right?
Was looking for something to do this morning with my three and a half year old during this time of quarantine. I was lucky enough to come across this recipe. She loved that she was able to help in every step if the recipe. Other than putting it in and taking it out of the oven of course. My 9 month old even helped to stir the wet ingredients. This is delicious and simple. Thank you for taking the time to put this out where we could find it. Delicious!
Sandi
Pineapple Bars Ingredients
To make this super-easy dessert with canned pineapple, gather the following:
- Unsalted butter
- All-purpose flour
- Granulated sugar
- SaltÂ
- Egg
- Sour cream
- Vanilla extract: Many of my recipes call for 1 tablespoon of vanilla, and I’m frequently asked if I meant a teaspoon. No, I meant a tablespoon. Pineapple and vanilla are just made for each other, and it helps accentuate the tropical vibe
- Canned pineapple chunks: I’m sure you could use fresh or frozen, although I haven’t tried
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Pineapple Bars
This is such an easy recipe. Here’s an overview of how the pineapple bars are made:
- Make the buttery crust:Â Combine the flour, butter, sugar, and salt, and use two forks (or a pastry cutter or food processor) to cut the butter into the dry ingredients.
- Reserve 3/4 cup of this dough mixture, and press the rest into an 8Ă—8-inch baking dish.Â
- Bake the crust for 10 minutes.
- Make the pineapple custard filling:Â Stir together the sugar, sour cream, vanilla extract, and more flour.Â
- When the crust is out of the oven, top with pineapple chunks and then pour the custard mixture on top. Return the pineapple bars to the oven and bake until the edges and top are set. Enjoy as is, or add an extra drizzle of icing or powdered sugar.
Can I double the recipe?
Readers have reported success with doubling this pineapple dessert recipe and baking it off in a 9×13-inch baking dish. I haven’t tried it myself, though.
Cover the dish with plastic wrap, and store leftovers in the fridge.
Tropical Escape Soft Pineapple Crumble Bars
Equipment
- 2 Large Bowls
- 1 Wire Rack
Ingredients
For the Crust:
- ½ cup unsalted butter, softened (1 stick)
- 1 cup all-purpose flour
- ½ cup granulated sugar
- pinch salt, optional and to taste
For the Filling:
- 1 large egg
- ½ cup granulated sugar
- â…“ cup sour cream, plain or vanilla Greek yogurt may be substituted
- 1 ½ teaspoons McCormick Pure Vanilla Extract
- ÂĽ cup all-purpose flour
- one 20-ounce can pineapple chunks, drained (fresh or frozen could likely be substituted)
Instructions
- Preheat oven to 350F and line an 8Ă—8-inch pan with aluminum foil, spray with cooking spray; set aside.
Make the Crust:
- To a large bowl, add the butter, 1 cup flour, 1/2 cup sugar, and optional salt. Using two forks or a pastry cutter, cut butter into dry ingredients until a sandy mixture with peas-sized buttery bits forms.
- Reserve 3/4 cup of this mixture; set aside.
- Transfer remaining mixture into prepared pan and using your fingertips or the back of a spatula, lightly press crumbs evenly into pan to form a crust.
- Bake for 10 minutes. While crust bakes, make the filling.
Make the Filling:
- In a large bowl (same one used to make the crust mixture is fine) add the egg, 1/2 cup sugar, sour cream, vanilla extract, 1/4 cup flour, and whisk until smooth; set aside.
- Remove crust from oven and top evenly with pineapple chunks. About 90% of the surface area will be covered with pineapple; chunks will be very close to each other but not quite touching.
- Carefully and evenly pour the sour cream mixture over the pineapple, making sure to get it into the corners.
- Evenly sprinkle the reserved crust mixture over the top to create the crumble topping.
- Bake for about 35 minutes, or until edges and top are set.
- Place pan on top of a wire rack and allow bars to cool for at least 1 hour before slicing and serving.
Notes
- Bars will keep airtight at room temp for up to 1 week or in the freezer for up to 6 months. If you keep them covered and as time passes, the topping becomes softer, less pebbley, and looks less like a true crumble topping due to the overall moisture level in the bars from the juicy pineapple.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Easy Pineapple Desserts:
The Best Pineapple Upside-Down Cake — So soft, moist & really is The Best! A cheery, happy cake that’s sure to put a smile on anyone’s face!
Pineapple Poke Cake with Pineapple Glaze — This pineapple cake is an easy, from-scratch poke cake recipe! It’s screaming with pineapple flavor from the crushed pineapple in the cake and the pineapple juice in the glaze.
Angel Pineapple Lush Parfaits — This is a 4-ingredient, no-bake dessert that’s ridiculously easy, you don’t need a mixer, and you don’t have to turn your oven on. It’s fluffy, light, airy, and refreshing.
Pina Colada Seven Layer Bars — I combined my love of pina coladas and seven layer bars into a fast, easy, no-mixer dessert that tastes like the tropics.
This post was brought to you by McCormick Pure Vanilla Extract. The recipe and opinions expressed are my own.
The Tropical Escape Pineapple Bars are some serious deliciousness. I used canned, crushed pineapple in place of the chunks since that is what was in the pantry.
Some toasted coconut would be good on top. Husband says they need a scoop of vanilla ice cream, which would just be decadent. This is a keeper recipe for sure and will make it again. Love this recipe!!!
Thanks for the 5 star review and glad these came out delicious for you and is a keeper recipe you’ll make again!
While in quarantine I was really craving a (fresh) pineapple dessert with the limited ingredients we had at home. I decided to make this one. I made it for a bunch of my friends and family. All of them loved it. I also made a second batch (of filling, just split the crust a bit thin) with brown sugar, a little less vanilla, and a hint of cinnamon. Such a good recipe overall!
While in quarantine I was really craving a (fresh) pineapple dessert with the limited ingredients we had at home. I decided to make this one. I made it for a bunch of my friends and family. All of them loved it. I also made a second batch (of filling, just split the crust a bit thin) with brown sugar, a little less vanilla, and a hint of cinnamon. Such a good recipe overall!
Thanks for the 5 star review and glad this has been a hit with your family and friends!
Hi Averie. I made this with fresh pineapple. It was very mushy, so I sliced it and froze the portions separately. We love it this way. I will make this more come summer time.
Hi Averie. I made this with fresh pineapple. It was very mushy, so I sliced it and froze the portions separately. We love it this way. I will make this more come summer time.
Thanks for the 5 star review and glad you will make this again come summer! These bars are super soft, you are right about that. Fine line between super soft-vs-mushy but glad the freezer trick worked!
I’ve made this recipe with fresh pineapple and Greek yogurt dozens of times. It’s always a hit! And so seamless and quick to make!
Thanks for the 5 star review and glad you’ve made this dozen of times and that it’s always a hit!
I made this. Sadly only had half a cup of sugar so subbed agave nectar. And had no butter so use veggie oil. I think it would have came out better if I hadn’t all ingredients. But I added a twist to it with a lime glaze using 1 cup or confectioners sugar, 2 teaspoons of lime juice, and lime zest!!!
Delicious! These bars turned out perfectly — my new alternative to lemon bars.
Thanks for the five star review and I’m glad they’re your new alternative to lemon bars!
Living in Singapore for the past 3 years I’ve tried tons of traditional Chinese New Year recipes for all the different festivals and seasons. This year I wanted something with pineapple, which is traditional for the CNY, but I also wanted something to remind me of home (USA). Ta da! Your amazing, easy recipe answered my craving perfectly. I made this today and it turned out golden and sweet, delightfully delicious. Thank you so much for a new way to celebrate the Lunar New Year.
Thanks for the 5 star review and I’m glad you loved it! Happy Lunar New Year!
I made these as an Easter dessert with fresh pineapple that I crushed slightly into chunks and drained. It worked wonderfully with the fresh pineapple and has excellent texture. I doubled and used a 9×13, used parchment paper to line the pan so it lifted out with ease. Thank you for this great recipe!
Glad to hear this was a success with fresh pineapple!
I’m hobbling around the house with a torn Achilles & wanted something to bake using what I had on hand & found this recipe I’d saved. I only had crushed pineapple & didn’t use quite the whole can – didn’t want them too wet. These were so buttery & delicious! Thanks for a great recipe.
Glad the recipe worked out great for you based on what you had on hand! Sorry about your torn achilles! OUCH! Feel better!
Can the pineapple crumble bars be frozen?
I think they’ll hold up fine, although I haven’t personally tried since it’s a small pan and they go fast!
I froze some, forgot about one and found it months later. I let it thaw and tasted great!
I do that all the time with desserts…lol. They are usually always just fine for me too :)
this sounds AMAZING!!! must make soon!
Thanks for the Instagram info. I forgot to tell you I doubled the recipe and made a 13×9 pan. Only a few pieces left!
Oh even better that it was a 9×13 double batch – that’s great to hear they were so popular! :)
Averie, I made these last night to bring to work today. Love pineapple and absolutely love these bars. They are over half gone already. I posted a picture of them on Instagram and tried to credit you but I am not sure of your Insta name. Thank you for a wonderful recipe.
averiesunshine is my Insta name https://instagram.com/averiesunshine But you totally don’t have to worry about it. Glad the pan is half gone! That’s awesome! I just posted bread today that reminds me of these bars – similar flavors and overall vibe! https://www.averiecooks.com/peach-mango-coconut-oil-banana-bread/
I made these and absolutely loved them. I only had pineapple tidbits on-hand so that is what I used & will probably use the same any time I make these in the future (which I will be doing). I doubled the sour cream batter recipe because the called for amounts just did not seem like enough. I will also so that in the future. Next time I make these, I am going to also sprinkle on shredded coconut and coarsely chopped macadamia nuts on top of the pineapple. Other ideas are to substitute craisins and chopped walnuts, or fresh strawberries and slivered almonds, marchino cherries and choc chips, the possibilities are as endless as your imagination. Thanks for a great base recipe Averie. These pineapple bars were wonderful!!
I think tidbits and chunks are fairly similar – I think the tidbits are just smaller although some brands the tidbits are big and the chunks are small :) And the amount of the batter does make enough (I promise!) but what you did sounds great and I would love to add berries to this, choc chips, coconut (purposely kept it out bc lots of people hate it and I didn’t want to hear about it..ha!). LMK if you try other variations!