This Classic Pineapple Bars Recipe combines crushed pineapple, butter, brown sugar, and pecans into something irresistibly sweet and tangy.
Let’s just get this out of the way: I am not always the most graceful baker. My oven runs hot on the left side, my measuring cups are a weird mix of metric and imperial, and sometimes I just… wing it. But somehow, despite all that, this Classic Pineapple Bars Recipe came out perfectly imperfect the very first time I tried it.
It was one of those gray, dragging Saturdays when everyone in the house was half-bored and a little cranky. You know the kind — the socks are mismatched, the dog’s barking at the rain, and you’re one coffee short of tolerating the group text about the HOA newsletter. I was poking around in the pantry and found a can of crushed pineapple (leftover from a half-hearted piña colada phase?) and remembered something my grandma used to make — this pineapple bar thing that had icing and nuts and was probably held together by sheer magic.
I didn’t have her recipe (I wish I did), so I pieced one together based on what felt right. And by some small miracle — or maybe just because pineapple, butter, and sugar are kind of incapable of tasting bad — it worked. My kid licked the icing bowl clean, my partner went back for seconds before dinner, and I ate the last square standing barefoot in the kitchen at midnight, trying not to wake anyone up.
Anyway. Here’s how you can make them too.
Why You’ll Love This Classic Pineapple Bars Recipe?
There are fancier desserts out there. Definitely ones with more layers, more frosting, maybe a brûléed finish. But here’s the thing: these pineapple bars don’t try to impress. They just are.
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The buttery base is soft but holds up — like shortbread’s laid-back cousin.
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The filling is gooey and tangy, with a little crunch from the pecans. It tastes like summer snuck into your kitchen.
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The icing is simple and sweet, and somehow makes it feel complete. Like, it needs the icing. Trust me.
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It’s a nostalgic kind of dessert. The kind you imagine showing up at church potlucks, or tucked in a lunchbox with a sticky note on top that says “Love you.”
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And best of all? It’s just… easy. Not perfectly neat. Not overly sweet. Just right.
Ingredient Notes:
Let me walk you through what goes in these classic pineapple bars and why it matters. No gatekeeping here — just a heads-up on what’s doing what.
For the Base:
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Melted butter: I don’t always let it cool properly. It’s fine. The crust still comes out rich and golden.
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Granulated sugar: Regular white sugar. Don’t use brown here — that’s for the filling.
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All-purpose flour: Nothing fancy. Just enough to hold it all together.
For the Filling:
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Eggs: Two large. I forget to leave them out ahead of time 98% of the time. Still works.
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Brown sugar: Gives the filling that soft, almost caramelly flavor.
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Crushed pineapple (drained): Keep the juice. Seriously. We’re using it in the icing.
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Pecans: Chopped. Adds texture. If you’re allergic or not into nuts, you can skip them. I won’t be mad.
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Flour, baking powder, salt: Your basic dry trio. Helps everything bake up soft but not runny.
For the Icing:
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Powdered sugar: Also known as icing sugar. I always spill it.
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Softened butter: Not melted, just soft enough to mix.
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Pineapple juice: The secret sauce. It ties everything together flavor-wise.
How To Make Classic Pineapple Bars?
If you can stir, you can make these. No mixers. No stress. Just a little patience and a fridge that’s not too full for chilling the pan afterward.
Step 1: Preheat + Prep
350°F. Classic. Grease and line a 9×9 pan with parchment paper. The parchment isn’t required but it’ll make your life easier when it’s time to pull these out. Ask me how I know.
Step 2: Make the Crust
Mix melted butter, sugar, and flour. It’ll look crumbly. Press it into the bottom of the pan and bake for about 10-15 minutes until it starts to look like something you’d want to bite. Let it cool for a bit.
Step 3: Stir Up the Filling
In a bowl, beat the eggs a bit. Add the brown sugar, crushed pineapple, and chopped pecans. Then stir in your flour, baking powder, and salt. Pour it over the cooled crust — it’ll look slightly chaotic. That’s okay.
Step 4: Bake Again
Back into the oven for 20–25 minutes. The center should be set but soft. If it’s jiggling like jello, give it a few more.
Step 5: Let Cool, Then Ice
You’ve got to let it cool completely. I mean it. Otherwise the icing melts and looks like you poured soup on top. When it’s cool, beat together the powdered sugar, butter, and pineapple juice. Adjust as needed. Spread it across the top. Be generous.
Step 6: Chill + Slice
Pop the pan in the fridge for at least an hour. Once set, use the parchment to lift it out and slice into squares. Imperfect squares are still delicious.
Storage Options:
Fridge is best. These classic pineapple bars stay good for about five days. They even get better the next day — the flavors settle, the icing firms up, and everything just mellows in the best way.
You can freeze them (ideally without icing), but I’ve only done that once because they rarely make it that far.
Variations and Substitutions:
If you’re missing something or just feeling experimental:
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No pecans? Skip them or sub in walnuts or sunflower seeds. Or nothing. They’ll still be tasty.
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Add coconut flakes to the top or the filling. Or both.
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Use lime juice in the icing instead of pineapple juice for a twist.
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Try a gluten-free flour blend — just make sure it’s one that works cup-for-cup.
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Dust with extra powdered sugar before serving. Because why not?
What to Serve with Classic Pineapple Bars?
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Hot tea. Especially lemon or ginger. Something to match the tropical vibe.
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Cold milk. Classic.
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Coffee with cream. Balances the sweet.
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Fruit salad. If you’re pretending it’s a healthy dessert table.
Frequently Asked Questions:
Do I really have to cool them before icing?
Yes. Otherwise, you’ll end up with pineapple puddles. Ask me how I know.
What’s the best way to cut them cleanly?
Use a sharp knife and wipe it between cuts. Or just commit to rustic charm. It’s fine.
Do I need to refrigerate them?
Yep. Keeps the icing firm and the bars nice and fresh.
If you’re craving something that tastes like sunshine and doesn’t require 27 ingredients or perfect timing, this Classic Pineapple Bars Recipe is your new best friend. No stress, no pretense — just real, sweet, buttery goodness.
Try them. Tweak them. Eat them straight from the pan while standing at the counter. And then come back and tell me how it went. Did your family love them? Did you eat the last piece at 11pm in the dark? No judgment. Let’s chat!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Classic Pineapple Bars Recipe
Ingredients
Bottom Layer:
- ½ c butter melted (one stick)
- ¼ c sugar
- 1 ¼ c flour 168 g
Top Layer:
- 2 large eggs beaten
- ½ c brown sugar packed
- 1 c drained crushed pineapple save the juice
- ½ c pecans chopped
- 2 tbsp flour
- ½ tsp baking powder
- ¼ tsp salt
Icing:
- 1 ½ c powdered sugar 170 g
- ½ c butter softened
- 2 tbsp pineapple juice
Instructions
- Preheat Oven: Preheat your oven to 350°F. Grease a 9x9 baking pan. And line it with parchment paper. Set aside.
- Make Bottom Layer: Mix melted butter, sugar, and flour until crumbly. Press into the bottom of the prepared pan. Bake for 10-15 minutes. Until light golden brown. Let cool slightly.
- Prepare Top Layer: In a bowl, mix beaten eggs, brown sugar, crushed pineapple, pecans, flour, baking powder, and salt. Until well combined. Pour over the cooled bottom layer.
- Bake: Bake for 20-25 minutes. Or until set. Let the bars cool completely.
- Make Icing: Beat powdered sugar, softened butter, and pineapple juice until smooth. Adjust consistency if needed. With more powdered sugar. Or juice.
- Ice the Bars: Spread icing over the cooled bars. Refrigerate until set.
- Cut and Serve: Remove the bars from the pan. Using the parchment paper. Cut into 24 squares. And enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
