3/4 cup unsalted butter, cold and cubed
1 cup crushed pineapple, well-drained
2 large eggs
1 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon vanilla extract
Powdered sugar, for dusting
Directions
Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
In a medium bowl, combine 1 1/2 cups flour, 1/2 cup sugar, and 1/4 teaspoon salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Press the crumb mixture evenly into the bottom of the prepared baking pan to form the crust. Bake for 15 minutes, or until lightly golden. Set aside to cool slightly.
In another bowl, beat the eggs and 1 cup of sugar until well combined. Add the 1/4 cup flour, baking powder, and vanilla extract. Mix until smooth.
Gently fold in the drained crushed pineapple.
Pour the pineapple mixture over the pre-baked crust, spreading it evenly.
Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and the edges are lightly golden.
Allow the bars to cool in the pan on a wire rack. Once completely cooled, dust with powdered sugar before cutting into squares.
Variations & Tips
If you’re looking to mix things up, consider adding a handful of shredded coconut to the pineapple filling for an extra layer of tropical flavor. You could also substitute the pineapple with other fruits, such as mango or peach, for a different twist on the original. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free baking blend. Finally, to enhance the presentation, garnish each bar with a small pineapple slice or a sprinkle of coconut flakes before serving.