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
- 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)
*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.