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Iced pineapple dessert bars with a buttery shortbread crust and soft pineapple filling cut into squares.

Best Pineapple Dessert Bars With Shortbread Crust

Tropical dessert bars · Easy shareable treat · Buttery, fruity, and topped with pineapple icing
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American-style dessert bars
Ingredients Method Notes

Ingredients
  

  • For the shortbread crust
  • 1/2 cup butter melted
  • 1/4 cup granulated sugar
  • 1 1/4 cups all-purpose flour
  • For the pineapple filling
  • 2 large eggs beaten
  • 1/2 cup packed brown sugar
  • 1 cup drained crushed pineapple with the juice reserved for icing
  • 1/2 cup chopped pecans
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • For the pineapple icing
  • 1 1/2 cups powdered sugar
  • 1/2 cup butter softened
  • 2 tablespoons reserved pineapple juice

Method
 

  1. Preheat the oven to 350°F and line or grease a square baking pan. The mirrored recipe versions consistently describe using a parchment-lined square pan for easier removal.
  2. Stir together the melted butter, granulated sugar, and flour until a soft crumbly dough forms. Press it evenly into the bottom of the pan.
  3. Bake the crust first for about 10 to 15 minutes, just until lightly set and beginning to turn pale golden.
  4. In a separate bowl, combine the eggs, brown sugar, drained crushed pineapple, pecans, flour, baking powder, and salt until evenly mixed.
  5. Pour the pineapple mixture over the warm crust and spread it gently into an even layer.
  6. Return the pan to the oven and bake for about 20 to 25 minutes, or until the center looks set and the top is lightly golden.
  7. Cool the bars completely before icing. This helps the layers firm up and keeps the icing from melting into the top.
  8. Beat together the powdered sugar, softened butter, and pineapple juice until smooth, then spread the icing over the cooled bars. Chill briefly for cleaner slicing if needed.

Notes

Drain the pineapple well, but do not throw out the juice. The drained fruit helps the filling set properly, while the juice can be used to flavor the icing.
Pre-baking the crust matters here. That step helps keep the bottom layer buttery and firm instead of soggy once the fruit filling goes on top. This is supported by the mirrored instructions that consistently bake the crust first.
Let the bars cool fully before frosting and slicing. A complete cool-down gives the filling time to settle and makes the final squares much neater.
If you want the cleanest cuts, refrigerate the iced bars briefly before slicing. This is consistent with mirrored versions that recommend chilling for neat serving.