Pineapple Bliss Bars (No-Fail, Bright & Buttery!)

Craving a sunshine-y dessert that’s equal parts gooey, crumbly, and bursting with tropical flavor? These Pineapple Bliss Bars deliver a buttery shortbread crust topped with a soft, pineapple-kissed layer—finished with a snow of powdered sugar. They’re easy, bake in one pan, and slice beautifully for parties, tea time, or lunchbox treats.

At a Glance

• Prep Time: 15 minutes

• Bake Time: 40–45 minutes (15 for crust + 25–30 for filling)

• Cooling: 2 hours (in pan)

• Total: ~3 hours (mostly inactive)

• Yield: 24 small bars or 12–16 larger bars

• Pan: 9×13-inch (23×33 cm) metal or glass, lined with parchment

Ingredients

For the Crust

• 1 ½ cups all-purpose flour (about 180 g)

• ½ cup granulated sugar (100 g)

• ¼ tsp fine salt

• ¾ cup cold unsalted butter, cubed (170 g)

For the Pineapple Filling

• 1 cup crushed pineapple, well-drained (about 225 g)

• 2 large eggs, room temperature

• 1 cup granulated sugar (200 g)

• ¼ cup all-purpose flour (30 g)

• ½ tsp baking powder

• 1 tsp vanilla extract

For Finishing

• Powdered sugar, for dusting

• Pro Tip: Drain pineapple thoroughly in a sieve, pressing gently with a spoon or paper towels to remove excess juice. Too much liquid = soggy bars.

Step-by-Step Instructions

1) Prep the Pan & Oven

• Preheat oven to 350°F (175°C).

• Line a 9×13-inch pan with parchment, leaving overhang for easy lifting. Lightly mist with baking spray if desired.

2) Make the Buttery Crust

1. In a mixing bowl, combine 1 ½ cups flour, ½ cup sugar, and ¼ tsp salt.

2. Cut in ¾ cup cold butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs and holds together when pressed.

3. Press evenly and firmly into the prepared pan (pack the corners well).

4. Bake 15 minutes until lightly golden. Cool 5–10 minutes on a rack (this helps prevent a soggy bottom).

3) Whisk the Pineapple Filling

1. In a bowl, whisk eggs + 1 cup sugar until smooth and slightly pale.

2. Whisk in ¼ cup flour, ½ tsp baking powder, and 1 tsp vanilla until just combined.

3. Fold in the well-drained crushed pineapple.

4) Bake to Set

• Pour the filling evenly over the warm crust.

• Bake 25–30 minutes, until the edges are set and the center no longer looks wet. A few moist crumbs on a tester are fine—avoid overbaking.

5) Cool, Dust & Slice

• Cool completely in the pan, about 2 hours.

• Lift out using parchment, dust generously with powdered sugar, and slice into bars.

Flavor Boosts & Variations

• Tropical Coconut: Fold ½ cup unsweetened shredded coconut into the filling (as in your notes).

• Citrus Lift: Add 1 tsp lemon zest or ½ tsp lime zest to the filling.

• Nutty Crunch: Sprinkle ⅓ cup chopped macadamias or toasted almonds over the filling before baking.

• Glazed Finish: Whisk ½–¾ cup powdered sugar with 1–2 tbsp reserved pineapple juice (or milk) and drizzle over cooled bars.

• Pineapple Upside-Down Vibes: Add a thin layer of very finely diced pineapple (well-drained) on the crust before pouring the filling.

Make-Ahead, Storage & Freezing

• Room Temp (Same Day): Keep covered up to 8 hours for serving.

• Refrigerator: Store airtight up to 5 days (let bars come to room temperature before serving for best texture).

• Freezer: Freeze tightly wrapped for 2 months. Thaw overnight in the fridge, then dust with fresh powdered sugar.

Success Tips (Troubleshooting)

• Soggy Bars? Pineapple wasn’t drained enough or the crust wasn’t baked long enough. Press pineapple dry and bake crust to a light golden color.

• Crumbly Base? Butter wasn’t cold or mixture wasn’t pressed firmly. Next time, chill the pressed crust 10 minutes before baking.

• Wet Center? Extend bake by 3–5 minutes; look for set edges and a softly set center.

Ingredient Swaps (Diet-Friendly)

• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend for both crust and filling.

• Dairy-Free: Swap butter with a high-quality plant-based butter stick (not spread).

• Less Sweet: Reduce filling sugar to ¾ cup and finish with a lighter dusting of powdered sugar.

How to Cut Clean Squares

Chill the pan for 30–45 minutes after cooling, then use a long sharp knife. Wipe the blade between cuts. A bench scraper also makes perfectly straight edges.

Suggested Serving Ideas

• Add a dollop of lightly sweetened whipped cream and toasted coconut.

• Serve with vanilla ice cream and a quick pineapple-lime syrup (equal parts pineapple juice + sugar, simmer 3–4 minutes).

FAQs

Can I use fresh pineapple?
Yes—pulse briefly to “crush,” then drain very well. Fresh fruit can be juicier; pat dry.

Do I have to prebake the crust?
Yes. It keeps the base crisp and prevents a soggy texture.

Can I halve the recipe?
Absolutely. Use an 8×8-inch pan and start checking the filling at 20–22 minutes.

Why dust after cooling?
Powdered sugar melts on warm bars; dust when fully cool for a pretty finish.

Nutrition (Estimate)

• Per 24 small bars: ~140 calories, ~6 g fat, ~20 g carbs, ~2 g protein

• Per 16 larger bars: ~210 calories, ~9 g fat, ~30 g carbs, ~3 g protein
  (Values are estimates; will vary with ingredients and portion size.)

enjoy!