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Pineapple Coconut Bars

Today was a big soccer game day.  The kids games were a couple hours apart.  The first was at 8:30 Am!  That should be considered some form of torture.  The soccer field is 30 minutes away, we have to get their 15 minutes early, and I had to get everyone ready and fed.  We woke up at 6:30 AM on a Saturday Morning.  We don’t wake up at that time on a normal day.

I at least planned ahead.  I bought some of that Lawry’s Marinade at Publix since it is BOGO this week.  We love it!  You can put that stuff on chicken and it makes it absolutely delicious.  My favorites are the Baja Chipotle Lime, and Hawaiian.  Today was a Hawaiian day! I tossed a bottle of the marinade with three huge bone in chicken breasts in the crockpot.  An hour before dinner I cranked up my rice cooker my mom gave me for my birthday (THANKS MOM!).  Then, 5  minutes before popped a bag of steamfresh veggies in the microwave.  I felt like someone else cooked dinner! So yummy, and easy!

Now, I just needed something sweet for dessert.  Thank goodness it is “Snack”urday.  Sticking with the “Hawaiian” theme I dug in my pantry.  I am sorry, but I have already been to the store more times than I wanted to this week.  “Snack”urday was made out of what was on hand.   I found plenty of canned pineapple and coconut.  PERFECT!  Just what I needed to make these decadent, melt in your mouth, Pineapple Coconut Bars.

Make sure you have ink in your printer.  You are going to want to print this one out! It’s a keeper!

Pineapple Coconut Bars

Pineapple Coconut Bars Printable Version

  • 3 ½ Cups All Purpose Flour (DIVIDED)
  • 1 Cup sweetened flaked coconut
  • 1 cup firmly packed brown sugar
  • 1 tsp baking soda
  • 1 cup butter (DIVIDED) (or margarine)
  • 1 cup sugar
  • 3 large eggs
  • 1 (20 ounce) can crushed pineapple drained


Preheat oven to 350, grease a 13×9 inch baking pan (I just used the Pam Baking Spray)

In a large bowl, combine 2 ½ cups flour, coconut, brown sugar, and baking soda.

Using a pastry blender, cut in ½ cup butter until mixture is crumbly.  I used my potato masher. You could use a fork, food processor, your hands, whatever floats your boat. Put 1 cup of the mixture aside for the topping.

Press the remaining crumb mixture evenly into bottom of prepared pan, and bake for 10 minutes

Before Baking

After Baking

In medium bowl, beat remaining ½ cup butter and sugar at medium speed with an electric mixer until creamy.

Add eggs, one at a time, beating well after each addition. Once added, gradually beat in 1 cup flour.

Stir in pineapple by hand.

Spread mixture evenly over baked layer, and sprinkle with reserved topping.

Bake for 25 minutes or until a wooden pick inserted in the center comes out clean.


Garnish with toasted flaked coconut if desired.

Makes 24 bars…if you cut them small 🙂

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