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This tropical pineapple dessert transforms ordinary ingredients into an extraordinary treat that balances buttery shortbread, fruity filling, and sweet icing. The layers work in harmony to create a dessert that's both sophisticated and comforting, perfect for everything from casual family gatherings to more formal occasions.
I first made these pineapple bars for a summer potluck when I wanted something different from the usual brownies and cookies. They disappeared within minutes, with three people asking for the recipe before I even left the party.
Ingredients
- Butter: forms the rich foundation of both the shortbread base and creamy icing making everything tender and flavorful
- Sugar: balances the tartness of pineapple while creating the perfect texture
- Flour: provides structure while keeping everything delicate
- Eggs: bind the filling layer creating a custard like consistency
- Brown sugar: adds caramel notes that complement the tropical pineapple beautifully
- Crushed pineapple: brings bright fruity flavor and moisture to every bite
- Pecans: add essential crunch and nutty depth to balance the sweetness
- Baking powder: ensures the filling layer has the perfect rise and texture
- Powdered sugar: creates an icing that's smooth and perfectly sweet
Step-by-Step Instructions
- Prepare the Pan:
- Preheat your oven to 350°F and take time to properly prepare your pan with both cooking spray and parchment paper. The parchment should overhang the edges slightly to create handles for easy removal later. This double protection ensures your bars will release perfectly without breaking.
- Create the Shortbread Base:
- Mix melted butter with sugar until well combined before gently stirring in flour. The mixture will look somewhat crumbly but should hold together when pressed. Use your fingertips or the back of a measuring cup to firmly and evenly press the mixture into your prepared pan, ensuring you get into the corners. Bake until just turning golden at the edges about 10-15 minutes. The slightly underbaked texture will soften perfectly once the filling is added.
- Mix the Tropical Filling:
- While the base bakes, combine your beaten eggs and brown sugar until light and fluffy about 2 minutes of whisking. Fold in your well drained pineapple and chopped pecans. The draining step is crucial as excess moisture will prevent proper setting. Sprinkle the flour, baking powder, and salt over the mixture and fold gently until just combined. Overmixing will develop too much gluten making the filling tough.
- Bake to Perfection:
- Pour your filling over the slightly cooled shortbread base spreading it evenly to the edges. Return to the oven for 20-25 minutes watching carefully toward the end. The filling should be set in the center with just a slight jiggle and golden around the edges. Allow to cool completely on a wire rack before icing about 1-2 hours. Rushing this step will cause the icing to melt and become runny.
- Create Luscious Icing:
- Beat room temperature butter until light and fluffy about 2 minutes. Gradually add powdered sugar alternating with pineapple juice until smooth and spreadable. The consistency should be similar to thick honey. If too thick add more juice a teaspoon at a time. If too thin add more powdered sugar a tablespoon at a time. Spread evenly over completely cooled bars using an offset spatula for the smoothest finish.
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The pineapple juice used in the icing is my secret weapon in this recipe. Rather than discarding it I save it to infuse the frosting with extra tropical flavor. My grandmother taught me this trick when I was just learning to bake and it's one of those small details that elevates the entire dessert.
Make Ahead and Storage
These pineapple bars actually improve with time as the flavors meld together. You can make them up to three days in advance of serving keeping them refrigerated in an airtight container. The bars will stay fresh for up to a week when stored properly. For longer storage freeze unfrosted bars between layers of parchment paper in an airtight container for up to 3 months. Thaw overnight in the refrigerator and add fresh icing before serving.
Flavor Variations
While the classic recipe is perfect as is you can easily customize these bars to suit your taste preferences. Try adding 1/2 cup toasted coconut to the filling for a piña colada inspired treat. White chocolate chips make a delicious addition folded into the filling mixture. For a more complex flavor profile add 1/2 teaspoon of ground cardamom or ginger to the shortbread base. The tropical pineapple pairs beautifully with these warm spices creating an unexpected but delightful flavor combination.
Serving Suggestions
These versatile bars can be dressed up or down depending on the occasion. For casual snacking serve them as is straight from the refrigerator. For a more elegant dessert place each bar on a small plate with a dollop of lightly sweetened whipped cream and a sprinkle of toasted coconut. They pair wonderfully with coffee or tea for afternoon gatherings. For a truly special presentation drizzle each plate with a bit of caramel sauce and add a small scoop of vanilla ice cream on the side.
Common Queries
- → How do I keep the bottom layer crisp?
Bake the shortbread layer until it's lightly golden and be sure to cool slightly before adding the pineapple topping. This helps prevent sogginess.
- → Can I substitute other nuts for pecans?
Yes, walnuts or almonds work well if you prefer a different flavor or have pecan allergies.
- → Should the pineapple be fresh or canned?
Drained canned crushed pineapple is most convenient, but well-drained fresh pineapple can also be used for a brighter taste.
- → Why use parchment paper in the pan?
Parchment makes it much easier to lift out the bars and slice them neatly without sticking.
- → How should I store the bars for freshness?
Keep them in an airtight container in the refrigerator for up to one week. They'll stay moist and delicious.
- → Can I add extra flavor?
Shredded coconut or a pinch of cinnamon can be mixed into the filling for an added twist.