🍍☀️This Soft Pineapple Bars Recipe features an abundance of pineapple chunks surrounded by a custardy, creamy filling in every bite. No mixer required and 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.
- 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.
- 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
- Salt
- 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: 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 8×8-inch baking dish.
- Bake the crust for 10 minutes.
- Make the pineapple custard filling: Stir together the sugar, sour cream, vanilla extract, and more flour.
- 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
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
- ⅓ cup sour cream, plain or vanilla Greek yogurt may be substituted
- 1 ½ teaspoons vanilla extract
- ¼ 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 8×8-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.
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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.
Yum! I had a can of pineapple so I decided to give this a try. It is great! My only wish is that it would get a little browner, but it tasted great. A lovely combination of textures and flavors. The sweet and tart are very well balanced. Easy, too.
Thanks for sharing your lovely photo Barbara and for the five star review!
In order to get it a little browner you could keep it in the oven a little bit longer, but keep an eye on it. It’s very moist inside, so I don’t think you would run the risk of it drying out if you baked it another 5 to 10 minutes. Although with something that is delicate like this, you have to be careful because it can get too brown in a hurry.