These Pineapple Bars are so light and full of crushed pineapple. They are quick to throw together and even quicker to disappear! Our favorite pineapple dessert recipe!
Today seems like a good day to make a treat. If you have some crushed pineapple in your cupboard, I recommend you use it to make this Pineapple Bars recipe! These are sooo good. There’s just so much to love about them. They are sweet, full of pineapple flavor and just heavenly.
We also made a video to show you just how easy they are to make, you can find in the recipe card!
If you love pineapple desserts, you will love these bars. You might also like our Banana Bars, Piña Colada Popcorn or for a low calorie treat try this Skinny Piña Colada Slush! Or, browse all of our dessert recipes.
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What are Pineapple Bars?
Pineapple bars are a sweet treat – the consistency is soft and moist, almost like a cake, but you cut it into squares and eat it like you would a brownie or a blondie!
We love to make these for a Sunday treat. They are super great to take to picnics or BBQ’s in the summer, or to enjoy in the winter when you’re dreaming of warmer days!
If you need a pineapple bars recipe to use a can of crushed pineapple, make these. You will not regret it!
Ingredients
- butter
- sugar
- eggs
- flour
- baking soda
- salt
- crushed pineapple
- powdered sugar (for garnish)
To make the bars:
Grease a 9×9 baking dish and set aside. Preheat the oven to 350 degrees.
Strain crushed pineapple. I find that a mesh strainer works best to strain as much liquid out as possible.
- Add butter, sugar and eggs into a large bowl and mix well with a hand mixer.
- Beat in flour, baking soda and salt.
- Stir in pineapple.
- Spread batter evenly into the prepared pan.
Bake at 350 degrees for 30 minutes or until they are cooked through.
Pro Tips:
- Pineapple Bars are gooey in texture so a toothpick will not come out ‘clean.’
- Let the bars cool completely before cutting them into bars.
- A plastic knife is the best thing to cut them with.
If you try this recipe, we’d love if you would leave us a comment and positive review!
Pineapple Bars
Video
Ingredients
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 1 cup flour
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 1/4 cup crushed pineapple well-drained
- powdered sugar for garnish
Instructions
- In a large bowl, mix together butter, sugar and eggs.
- Beat in flour, baking soda and salt.
- Stir in pineapple.
- Spread into a greased 9x9 square pan.
- Bake at 350 degrees F for 28-33 minutes until done. Cool in pan for 10 minutes.
- Sprinkle with powdered sugar and cut into squares. Serve.
Notes
Pro Tips:
- Pineapple Bars are gooey in texture so a toothpick will not come out 'clean.'
- Let the bars cool completely before cutting them into bars.
- A plastic knife is the best thing to cut them with.
Nutrition
We hope you love this pineapple bars recipe by Mandy from Mandy’s Recipe Box.
Be sure to check out these other pineapple dessert recipes from Mandy:
This post was originally published in April 2015 and has been updated with new photos, a video and more detailed information.
Since I don’t have a 9×9 pan, can I use an 8×8? If so, would any modifications be required?
I think an 8×8 would work fine, you might just need to bake it longer!
This recipe was a hit at my office! Grinding up frozen pineapple works well to avoid the moisture issue. I used half the sugar, and added a bit extra butter.
Awesome! Thanks for sharing John!
Do you have the ingredients in metric, or point me to a conversion, I done pineapple in anything and really want to make these but don’t want to get the measurement wrong and ruin what sounds ,to me, like the perfect sweet treat. I am a novice baker from Northern Ireland. TIA
Have you ever added nuts? This is the first time making it, it’s in the oven now. Also, I made it with gluten free flour. I’ll let you know how it turns out. I didn’t add nuts, but maybe next time!
We haven’t, but that sounds yummy! Definitely let us know how the gluten free flour went.
My husband loves theses bars, I’ll have to make some gluten free for myself next time, great recipe! One question, is the pineapple measure before drawing or after? A 20 ounce can drained measured about 3/4 of a cup.
Can you make this with fresh pineapple?
Yes, absolutely!
If using fresh, how do you adapt the recipe?
Thank you for sharing this recipe! Absolutely delicious, very tender and moist. Already forwarded your recipe to family and pinned. Thank you again!!
Love the sound of the recipe but I cook in metric. Does 1/2 cup butter equate to 113g or 125g Metric Australia?
1/2 cup of butter is the equivalent of 113 grams.
Absolutely delicious! And so easy and quick! Be ready to eat the entire dessert within 24 hours!!😂
This is so delicious and easy. I make it so often, now I make them as cup cakes. Thank you for sharing
I never thought to do that but that’s so smart!
I made these because the recipe was so simple! Boy my family is so happy I did! They are delicious and easy and quick!! 10 stars for sure!!
That is so great to hear! We love them too!
Delicious! Even my picky eater loved them!
Just made these – they are awesome! I added a teaspoon of molasses – yum!
Ooh, good idea!
I made these for the first time. We love pineapple upside down cake and I make it quite often for a Sunday dessert. I wanted something with pineapple, but something quicker and bite size. These were perfect and now my family wants these instead for our Sunday treat.
Thank you for the recipe, it’s definitely a recipe box keeper.
Yay!! So glad you liked them – they really are amazing.
Oh. My. Word!!! I just made these because I had a craving for something sweet and something pineapple (and NO, I’m not pregnant!). These yummy bars were SO easy to make and SO yummy! I couldn’t even wait the 10 minutes for them to cool! Thanks so much for sharing this recipe. I’ll definitely be making these again!
Tina! Yay! We’re so glad you love them. We do too. Thanks for coming back to tell us and for the five stars!
Do these need to be refrigerated or can they sit out on the counter?
They can sit out for a day or two but I prefer them chilled! :)
Can you double this recipe and put in a 13×9 pan?
I think that would probably work – it probably would just need to bake longer! Let me know if it works! :)