These Pineapple Coconut Bars are a tropical twist on a classic dessert, combining juicy pineapple and fragrant coconut in a soft, buttery base.
Naturally sweetened and simple to prepare, they provide a touch of fiber from the fruit and coconut while keeping saturated fats low.
Perfect for quick dessert cravings or a small gathering, they’re easy, satisfying, and an everyday-friendly treat for any season.
Pineapple Coconut Bars
Equipment
- 1 large mixing bowl
- Electric mixer or hand whisk
- 8×8-inch baking pan (greased)
- Measuring Cups and Spoons
- Spatula
- Cooling rack
- Colander and fork (for draining pineapple)
Ingredients
- 1 20 oz can pineapple tidbits, well drained
- ½ cup shredded coconut sweetened or unsweetened
- ½ cup butter melted
- 2 large eggs
- ¼ tsp baking soda
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- Powdered sugar for topping (optional)
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures the oven reaches the correct temperature while you prepare the batter, allowing your bars to bake evenly. Grease an 8×8-inch baking pan with butter or nonstick spray, or line it with parchment paper for easy removal later.
- Drain and Prep Pineapple: Open the can of pineapple tidbits and pour them into a colander. Press gently with a fork or the back of a spoon to remove any excess juice. Removing extra liquid prevents the bars from becoming soggy while still keeping the pineapple sweet and flavorful. Set aside.
- Mix Sugar, Eggs, and Butter: In a large mixing bowl, combine the granulated sugar, melted butter, and eggs. Using an electric mixer or a hand whisk, beat the mixture until smooth, creamy, and slightly pale in color. This step ensures the sugar dissolves and the eggs are fully incorporated, creating a tender and uniform texture in the final bars.
- Combine Dry Ingredients: In the same bowl, add the all-purpose flour and baking soda. Gently fold them into the wet mixture using a spatula or mixer on low speed until a smooth, thick batter forms. Take care not to overmix, as this can make the bars dense.
- Fold in Pineapple and Coconut: Carefully fold in the drained pineapple tidbits and shredded coconut. Use a spatula to evenly distribute the fruit and coconut throughout the batter, ensuring every bite has the perfect balance of tropical flavor and chewy texture.
- Transfer to Baking Pan: Pour the completed batter into your prepared 8×8-inch pan. Use a spatula to spread it evenly, smoothing the top so it bakes uniformly. Tap the pan lightly on the counter to remove any air bubbles.
- Bake Until Golden and Set: Place the pan in the preheated oven and bake for 28–33 minutes. The bars are done when the edges are lightly golden, and a toothpick inserted into the center comes out clean. Baking time may vary slightly depending on your oven, so start checking at 28 minutes.
- Cool Completely: Once baked, remove the pan from the oven and place it on a cooling rack. Allow the bars to cool completely in the pan for at least 15–20 minutes. Cooling ensures the bars set properly and makes them easier to cut into neat squares.
- Add Finishing Touch: Just before serving, sprinkle the top of the bars lightly with powdered sugar for a sweet, decorative finish. This optional step adds a touch of elegance and extra sweetness to each bite.
- Slice and Serve: Use a sharp knife to cut the cooled bars into six even squares. Serve them as a snack, dessert, or share with friends and family. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
- Always drain the pineapple thoroughly. Excess juice can make the bars soggy and affect the texture. Pressing gently with a fork ensures the perfect balance of moisture without compromising firmness.
- Use either sweetened or unsweetened shredded coconut depending on your preference. Sweetened coconut adds extra sweetness, while unsweetened keeps the flavor more natural and less sugary.
- Butter should be melted but slightly cooled to avoid cooking the eggs when mixing. This ensures a smooth, well-incorporated batter.
- For even baking, make sure the batter is spread uniformly in the pan and tap it lightly to remove air bubbles.
- Powdered sugar is optional but adds a lovely finishing touch and makes the bars more visually appealing.
Chef’s Secrets for Perfect Bars
The key to achieving soft, flavorful bars lies in balancing moisture and texture.
Always drain your pineapple well, and fold the fruit and coconut gently into the batter to maintain its lightness.
Using room-temperature eggs and slightly cooled melted butter ensures the mixture emulsifies correctly, giving you tender bars rather than dense squares.
For extra flavor, lightly toast the coconut before folding it in—it adds a subtle nuttiness that enhances the tropical taste.
Additionally, allowing the bars to cool completely in the pan before slicing prevents crumbling and keeps each piece intact.
Serving Suggestions for Pineapple Bars
These tropical bars are incredibly versatile.
Serve them on a dessert platter with fresh berries or a dollop of whipped cream for an elegant presentation.
They pair beautifully with a cup of coffee or tea for an afternoon snack or casual gathering.
For a tropical-themed brunch, try serving them alongside coconut yogurt or a fruit salad.
You can also cut them into smaller bite-sized squares for parties, making them perfect finger food for celebrations, picnics, or casual get-togethers.
Storage Tips to Keep Fresh
Pineapple Coconut Bars store beautifully if kept properly.
Place cooled bars in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them for up to a week, keeping the powdered sugar topping separate to prevent moisture absorption.
These bars also freeze well—wrap each bar individually in plastic wrap, then store them in a freezer-safe bag for up to 2 months.
Thaw at room temperature or warm gently in the microwave for a quick, tropical treat anytime.
Frequently Asked Questions About Bars
1. Can I use fresh pineapple instead of canned?
Yes! Fresh pineapple works beautifully. Dice it small and drain any excess juice to prevent soggy bars. Slightly patting it dry with paper towels helps maintain the right texture.
2. Can I make these gluten-free?
Absolutely. Replace the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum or another binding agent for proper structure. Baking time may vary slightly, so watch for doneness.
3. Can I use margarine or oil instead of butter?
Margarine can be used, but butter provides a richer flavor. Vegetable oil is an option but may slightly alter the texture, making the bars a bit denser.
4. Can I prepare the bars ahead of time?
Yes! You can mix the batter and store it in the fridge for up to 24 hours before baking. Bring it back to room temperature and gently stir before baking.
5. How can I make the bars more tropical?
Add a teaspoon of vanilla extract, a pinch of salt, or a few chopped macadamia nuts for extra flavor. You can also sprinkle a few extra coconut flakes on top before baking for a crunchy, toasted finish.
