Pineapple Coconut Bars

A crisp shortbread crust is topped with a chewy gooey layer of pineapple and coconut to make these Pineapple Coconut Bars. With a deep love of all things pineapple, Iâ€™ve been playing with the idea for these bars for a while now. Not too sweet and slightly tart, these bars are a fruity tropical drink in bar cookie form. I liked these bars so much that I am making them again this weekend for a family barbecue and I'll be posting a gluten free version next week as well.

When Dole ^[1] contacted me about creating a #dolehula recipe with their pineapple, my reply might have been the fastest yes Iâ€™ve ever typed. Iâ€™ve been partial to Dole ever since I started buying my own groceries. Canned, fresh or frozen, I love pineapple in all forms. I didnâ€™t even need to go to the store for the pineapple in this recipe. I had several cans ready to use, waiting in my pantry.

I have been on quite the pineapple kick lately, from crepes to salsa to stir-fry recipes; I canâ€™t get enough of the sweet kick that pineapple adds to almost any recipe. One of the reasons Dole pineapple is my favorite pineapple is because the slices, chunks and tidbits hold their shape very well. There are never soggy or wilted pieces of fruit in the can. Dole canned pineapple is cut from the best pineapple on earth and it is consistently sweet and juicy.

Iâ€™m brand loyal about a number of things in my kitchen and when Iâ€™m buying canned fruit, it is ALWAYS Dole. If you are a label reader, like I am, the only ingredients on this label are pineapple, pineapple juice and citric acid.

^[2]^[3]^[4]

Canned and frozen fruits are an easy way to get healthy fruits into your family, especially when your favorite fruits are out of season.Â I keep Dole pineapple on hand year round to add a sweet, tropical flavor to meals, snacks and desserts.

If you would like to double this recipe, it will fill a standard 9x13 pan. You can make this recipe in an 8, 9 or 10 inch square pan. Simply increase the cooking times by a minute or two for slightly thicker bars in the smaller size pans. If you are doubling the recipe, simply drain the pineapple (saving the juice for this ^[5] or this ^[6] or this ^[7] recipe) and use the full amount of pineapple in the can. If you decide to double the recipe, the bars freeze well and thaw perfectly in less than an hour!

Pineapple Coconut Bars ~ gluten free recipe link here ^[8]!

Yield: 16 bars

Crust Ingredients:

Â½ cup butter, very soft or melted

Â½ cup light brown sugar

1 cup flour

Filling Ingredients:

2 eggs

1 tablespoon vanilla extract

juice of one lime, about 1 tablespoon lime juice

1/3 cup light brown sugar

Â¼ cup flour

Â¼ teaspoon kosher salt

1 cup shredded sweetened coconut

Topping Ingredients:

1 cup shredded sweetened coconut

Preheat the oven to 350 degrees. Combine the crust ingredients and press the mixture into the bottom of a well-greased or parchment lined 10â€ square pan. Doubling this recipe will fill a 9x13 pan. Bake for 12 minutes (or 15 minutes for a doubled recipe).

Remove from the oven and let the crust cool for 10 minutes while preparing the filling. Place the pineapple and 1 cup of shredded coconut in a bowl. Sprinkle with flour, brown sugar and salt. Stir to coat. Mix together the eggs, vanilla and lime and stir into the pineapple mixture.

Pour the filling over the crust and top with the remaining coconut. Bake for 25-27 minutes, until the coconut turns golden brown. Let cool completely before slicing. Enjoy!

Disclosure: Â I was compensated to create a recipe for Dole Canned Pineapple (a product that Iâ€™ve used and loved in my own kitchen for years). All opinions shared about this product are 100% my own. #dolehula @DoleFoods