These delicious Hawaiian pineapple bars will transport you right to a tropical paradise with their pineapple, coconut and pecan filling!
Looking for a fun and easy dessert recipe to make for your next party? Why not give these Hawaiian Pineapple Bars a go?
They’re perfect for any occasion, and are sure to tantalize your taste buds. They are made with a simple shortbread crust, juicy pineapple pecan filling, and toasted coconut topping. Plus, they’re really easy to make, so there’s no need to worry if you’re a novice cook.
So what are you waiting for? Get started on this delicious recipe today!
How to Toast Coconut Flakes
Toasting coconut flakes is a simple way to enhance the flavor and texture of many recipes. Simply place the flakes in a dry skillet over medium heat. Toast the flakes, stirring frequently, until they are golden brown. Remove from the heat and let cool before using in your recipe.
How to Store Leftover Hawaiian Pineapple Bars
It’s easy to store leftover Hawaiian pineapple bars so that you can enjoy them later. Simply wrap the bars in plastic wrap or aluminum foil and place them in the refrigerator after they have fully cooled.
If you want to keep them for more than a few days, you can also freeze the fully cooled bars. You will need to wrap the bars tightly in plastic wrap or aluminum foil and store in a freezer bag for up to three months.
To serve, simply thaw the bars at room temperature or heat them briefly in the microwave. Enjoy!
About the Ingredients for Hawaiian Pineapple Bars
Butter – You will need room temperature butter for making the crust.
Flour – Spoon and level the flour when measuring it.
Sugar – Just plain white granulated sugar for the crust.
Brown sugar – For the filling we want to use brown sugar for an added depth to the sweetness.
Pecans – Use either raw or toasted pecans, whichever you prefer. Toasted adds an extra nice crunch and nuttiness that is nice.
Coconut – You can use either sweetened or unsweetened flaked coconut depending on how sweet you want your bars.
Pineapple – Use canned crushed pineapple for best results. If you can’t get crushed, then simply puree any other type of canned pineapple. I haven’t tried making this with fresh crushed pineapple, so I am not sure how well that would work.
Baking powder – Make sure it is no more than 6 months old, it needs to be still active.
Salt – Helps to balance all the flavours and make em shine.
Eggs – Make sure your eggs are room temperature before starting.
Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.
Toasted coconut – You can toast your own flaked coconut (see above for directions) or purchase toasted coconut flakes.
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How to Make Hawaiian Pineapple Bars
Yields: 16 Servings | Prep time: 8 minutes | Cook time: 17 minutes
For the Crust:
1/2 cup salted butter, room temperature
1 cup all-purpose flour
1/2 cup granulated sugar
For the Filling:
1 cup brown sugar
1/2 – 1 cup chopped pecans
1 1/2 cups flaked coconut
20 oz can crushed pineapple, drained
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1½ teaspoon vanilla extract
¼ cup toasted coconut
Preheat oven to 350 degrees Fahrenheit. Line the bottom of the 9×9 pan with parchment paper, or spray the bottom and sides with non-stick baking spray. Set aside,
Add all of the crust ingredients in the bowl of a stand mixer and mix together on low speed, until well combined.
Press dough into the bottom of the pan in an even layer.
Bake the crust for 15-17 minutes, until lightly golden brown. Remove from the oven and set aside.
In a large bowl add the pineapple, pecans, and brown sugar. Mix to combine.
Add the eggs, and vanilla to the pineapple mixture. Mix to combine.
In a medium bowl add the flour, baking powder, and salt. Whisk to combine.
Stir the flour mixture into the pineapple mixture.
Add the coconut and toss to combine.
Spread mixture evenly over crust.
Top with toasted coconut.
Bake for 20-25 minutes, until the edges are a golden brown.
Allow to cool completely, then slice and serve.
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.