These pineapple bars were a hit at our Hawaiian-themed dance party and have been a favorite ever since. They’re simple to make and full of bright, sunny flavor.
A Little Backstory
I met my dear friend Aggie at dance lessons, along with many other singles who had always wanted to learn special dances. We spent our Tuesdays, Fridays, and Sundays learning West Coast Swing, Salsa, Night Club Two-Step, and Country Line Dancing.
Our group would also take turns hosting dance parties in each other’s homes. Everyone would bring potluck goodies, and we’d clear out the living room for dancing.
One of our most memorable gatherings was a real Hawaiian Luau, complete with hula dancers, fire dancers, and lots of island music. I brought these pineapple bars to share because they were easy to make, easy to serve, and always disappeared quickly. Yum!
They’ve been part of my summer baking rotation ever since.
Sunny Pineapple Bars
Equipment
- 9×9 pan
- large mixing bowl
- Wooden spoon or spatula
- Cooling rack optional
- Plastic knife (helps with clean slicing)
Ingredients
- 1 1/4 cup crushed pineapple (drained)
- 2 eggs
- 1/2 cup butter or margarine (softened)
- 1 cup white sugar
- 1 cup flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- Powdered sugar, for garnish
Instructions
- Preheat oven to 350°F. Grease the 9×9 pan.
- Mix the butter, sugar, and eggs in a large bowl.
- Beat in the flour, baking soda, and salt.
- Stir in the drained pineapple.
- Spread the mixture evenly into the greased pan.
- Bake for 28–33 minutes, until the top is lightly golden and a toothpick comes out clean.
- Let cool for at least 10 minutes.
- Cut with a plastic knife once fully cooled, and dust with powdered sugar.
Notes
- You can double or triple the recipe for parties!
- These bars have a soft, gooey texture. They hold their shape best once cooled.
Variations and Tips
- Add a handful of chopped macadamia nuts or shredded coconut for extra texture.
- A bit of lemon zest will brighten the flavor.
- You can use a gluten-free flour blend if needed.
Storage
These keep well in an airtight container at room temperature for up to 3 days. You can refrigerate them for up to a week or freeze them for longer. Just make sure to wrap your container tightly with plastic wrap or use a plastic storage container, and thaw before serving.
FAQs
Can I use fresh pineapple?
Yes, just make sure it’s finely chopped and well-drained.
Can I make these ahead of time?
Yes. In fact, they’re even better the next day.
What’s the best way to slice them?
A plastic knife works best. It helps cut through the gooey texture cleanly.
Final Thoughts
These pineapple bars are light, sweet, and full of pineapple flavor. They’re perfect for a warm day or a potluck with friends. They’re easy to make and easy to share. I’ll even make the bars to eat for dessert after I cook up some Barbecue Country Pork Ribs, especially in the summertime. Let me know if you try them!