Pineapple Bliss Bars Recipe

I named it Pineapple Bliss and in the post I share a simple pantry swap and one clever trick that cuts prep time in half.

I love a treat that tastes like summer and makes me wonder how something so simple became my favorite. These Pineapple Bliss Bars, or think of them as Pineapple Dream Bars, hide a bright, tangy surprise inside a tender square.

The crushed pineapple gives each bite a juicy pop, while sweetened shredded coconut adds a little chew and tropical whisper. I kept trying to explain why they felt both light and satisfying but words kept failing, so you’ll have to taste and tell me.

Don’t expect perfect slices, I rarely get them perfect, but they’re impossible to resist.

Ingredients

• All-purpose flour: Mostly carbs, a little protein, gives structure and chew to the bars.
• Unsalted butter: Rich in fat, adds buttery flavor and tender crumb, not exactly healthy.
• Crushed pineapple: Bright sweet and tangy, provides moisture and vitamin C, a bit of fiber.
• Granulated sugar: Pure sweetener, boosts caramelization and texture, mostly empty calories though.
• Eggs: Provide protein, bind ingredients and set the filling, adds richness.
• Sweetened shredded coconut: Adds chew and tropical flavor, sugary so more calories and sweetness.
• Cornstarch: Thickens the pineapple filling, makes it’s glossy without changing flavor.
• Powdered sugar: Fine texture for dusting, adds quick sweetness and pretty finish.
• Salt: Tiny pinch balances sweetness and enhances flavors, sodium so use sparingly.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup (2 sticks) unsalted butter softened
• 1/4 teaspoon salt
• 1 (20 ounce) can crushed pineapple drained
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• 2 tablespoons powdered sugar for dusting

How to Make this

1. Preheat oven to 350°F and line a 9×13 inch baking pan with parchment, leaving an overhang so you can lift the bars out later, then lightly grease the parchment.

2. Make the crust: beat 1 cup (2 sticks) softened unsalted butter with 1/2 cup powdered sugar until creamy, add 2 cups all-purpose flour and 1/4 teaspoon salt and mix until a soft dough forms; press evenly into the prepared pan using your fingers or the bottom of a measuring cup.

3. Bake the crust 15 to 18 minutes, or until it’s just turning light golden on the edges; while it bakes get the filling ready.

4. Thoroughly drain the 20 ounce can of crushed pineapple, pressing out as much liquid as possible with paper towels or a fine mesh strainer, then measure the drained pineapple into a saucepan.

5. To the pineapple in the saucepan add 1 cup granulated sugar and 2 tablespoons cornstarch; cook over medium heat stirring constantly until the mixture comes to a gentle boil and thickens, about 3 to 5 minutes.

6. In a small bowl whisk 2 large eggs until smooth; temper the eggs by whisking a few spoonfuls of the hot pineapple mixture into the eggs, then slowly whisk the warmed eggs back into the saucepan and cook 1 to 2 minutes more until slightly thicker.

7. Remove from heat and stir in 1 teaspoon vanilla extract and 1 cup sweetened shredded coconut, mixing until combined; if it seems too thin simmer another minute but don’t burn it.

8. Pour the hot pineapple-coconut filling over the pre-baked crust and spread evenly, sprinkle a little extra coconut on top if you want, then bake 12 to 15 minutes more until the filling is set and not jiggly.

9. Cool completely on a wire rack, then chill in the fridge at least 2 hours to firm up. Lift out using the parchment, dust with the remaining 2 tablespoons powdered sugar, and cut into bars. For clean slices rinse a sharp knife under hot water and wipe between cuts.

Equipment Needed

1. 9×13 inch baking pan lined with parchment, leave an overhang for lifting and lightly grease the paper
2. Electric hand mixer or a sturdy whisk for creaming the butter and beating eggs
3. Mixing bowls — one large for the crust and one small for tempering the eggs
4. Measuring cups and spoons for the flour, sugars, cornstarch, etc
5. Rubber spatula and a wooden spoon to press the crust and spread the filling
6. Medium saucepan to cook the pineapple filling
7. Fine mesh strainer or several layers of paper towels to thoroughly drain the crushed pineapple
8. Wire cooling rack to cool the bars before chilling
9. Sharp knife and a cloth or towel to wipe the blade between hot-water rinses for clean slices

FAQ

Pineapple Bliss Bars Recipe Substitutions and Variations

• All-purpose flour: swap with a cup-for-cup gluten-free baking blend (use same 2 cups) or whole wheat pastry flour 1:1; whole wheat pastry will be a bit denser so don’t worry if it’s not as light.
• Unsalted butter: replace with solid coconut oil or vegan stick butter 1:1; coconut oil gives a slight coconut note and you might want to chill the crust a bit longer so it firms up.
• Crushed pineapple: use fresh crushed pineapple or well-drained pineapple tidbits finely chopped; if using fruit packed in syrup, rinse and pat dry so you don’t add extra liquid.
• Eggs: make flax “eggs” for vegan option – 1 tablespoon ground flaxseed plus 3 tablespoons water per egg, stir and let sit 5 minutes; or use 1/4 cup applesauce per egg but bars will be a touch softer.

Pro Tips

1. Make sure that pineapple is practically dry before it hits the pan, or the filling will stay runny. Put the crushed pineapple in a fine mesh strainer, press with paper towels or a spatula, even pat it with a clean kitchen towel for a few minutes. If you skip this you’ll end up simmering forever.

2. For the crust use room temp butter and spoon then level your flour instead of scooping, that keeps the texture right. Press it evenly with the bottom of a measuring cup and if it looks a little soft, stick it in the fridge 10 minutes before baking so it wont shrink or puff too much.

3. Temper the eggs sloooowly, dont dump hot pineapple into the eggs or you’ll get scrambled bits. Whisk a few spoons of hot mixture into the eggs first, then add that back while stirring constantly. If the filling gets lumpy strain it quick through a sieve, or just keep stirring over medium low until it smooths out.

4. Cool and chill these bars fully before cutting, they slice way cleaner that way. Run a sharp knife under hot water and dry it between cuts, dust the powdered sugar right before serving, and if you want more flavor sprinkle a little toasted coconut on top — but toast just a bit or it can overpower the sweetness.