If you’re looking for a crowd-pleasing pineapple dessert, these tropical homemade pineapple bars will instantly win you over.
Packed with sweet and delicious pineapple and coconut flavor, it’s completely impossible to resist their charms!
This is honestly a great recipe for a Saturday afternoon, or any time you’re craving a taste of Hawaii, because the pineapple bars can be made with just five pantry staple ingredients that you can always keep on hand.
Also try this Vegan Cheesecake – NO cashews
Pineapple Bar Ingredients
The pineapple: Look for crushed pineapple – I used canned, but fresh is also fine if you want to crush your own in a blender. If you can only find pineapple chunks, those can also be crushed in a blender with a little of the liquid.
The coconut milk: This should be the full-fat canned kind sold by brands such as Thai Kitchen or Native Forest, not lite or the thinner beverage that’s sold in the refrigerator section or shelf-stable milk section as a dairy milk alternative.
The shredded coconut: Feel free to use sweetened or unsweetened coconut, thick or thin, and long or short. If you want to sprinkle a little more on top before baking for presentation, that’s fine as well.
The graham crackers: Regular or gluten free graham crackers are fine to use. (For vegan, be sure to look for a brand without honey.) Or as a substitute, most types of crispy cookies can be crushed and used instead of graham cracker crumbs. There’s also a keto magic square recipe linked below that calls for almond flour as the base.
You may also like this Frozen Yogurt Recipe
Above, watch the pineapple magic bar recipe video
Pineapple Bars
Ingredients
- 1 1/2 cups fine graham cracker crumbs (For keto, try these Keto Magic Bars)
- 2 tbsp sweetener of choice
- 1 1/4 cup crushed pineapple, drained
- 2/3 cup full-fat shredded coconut, sweetened or unsweetened
- 1 1/4 cup full-fat canned coconut milk
- 3 tbsp oil or butter (omit if desired)
Instructions
- *The oil or butter version will taste much more like traditional magic bar crust, while the oil free version has a softer crust that some find gummy (but not everyone minds), so it's completely your choice.To make the recipe: Line an 8-inch baking pan with parchment paper (or grease very well). Preheat the oven to 350 F. In a bowl, toss the cracker crumbs with sweetener and optional oil. Only if using a dry sweetener and no oil, also add 2 tbsp water. Spread evenly into the pan, and press down. Combine remaining ingredients in a bowl, spread on top of the crust, and place on the oven center rack. Bake 35 minutes. Remove and let cool, then freeze until chilled and firm enough to cut. Store leftovers in the fridge or freezer.View Nutrition Facts
Notes
Have you made this recipe?
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More Pineapple Recipe Ideas
Molly says
I am skeptical…. although I have made several of your recipes, I don’t understand how baking a sludge of pineapple and coconut milk will “set.” I’m not opposed to using eggs but know you don’t. How in the wide world do you get this to not come out like soup on crust?
Leslie K says
We are not vegan either but my kids made them and they were wonderful 🙂
Sarah says
What a rude comment to leave on a free recipe blog. Either try the recipe or don’t. Why be so rude?
Luci says
This was very easy to make with all 5 staple ingredients on hand. I added just a few chopped pecans to the crust as I used water vs oil. I tried some before I put in freezer and after. Both versions were “set” and delicious!
Leslie K says
These bars were such a lovely surprise! My kids made them for my birthday because I am a big pineapple fan. We are not vegan but loved them anyway.
Thank you for making my birthday such a treat 🙂
Yvette Tisdale says
I’m the video tutorial you don’t drain, but in the ingredients it says to drain, should or shouldn’t i…
CCK Media Team says
Hi! In the video, the pineapple has already been drained from when it was taken from the can.
Kelly says
I HATE to be this person, as i usually make a recipe to the letter (esp now that i have to bake gf/df) but any chance i could use coconut sweetened condensed milk? I ADORE pineapple, but won’t be going shopping for a while. I have a pineapple, i have coconut sweetened condensed… worth a try or def not?
CCK Media Team says
Hi, we haven’t tried so honestly can’t say. But be sure to report back if you experiment!
Jenna says
Loved them, thank you! Great pineapple flavor 🙂
kat says
Has anyone tried maple or honey as the sweetener for these or did the additional moisture pose a problem? Thanks!
Trish says
These were delicious, thank you!
Lee says
Delicious recipe!!
Izzi says
Wow -these are super good!! I used Earth Balance for the oil and reduced it to 2T and, as pineapple is so sweet, I nixed the suger altogether. I only had coconut cream on hand, so I thinned it with water but it set up just fine and now I’m wondering if I could try the recipe with other crushed fruit?
Darcy says
Absolutely delicious and easy to make! I used coconut oil and monk fruit for my sweetener. I love your recipes! Have made several of them.