"Pineapple and coconut make this a special tropical treat. Serve them at your next luau" — Dennis
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packed brown sugar
1 (8 ounce) can
Don't give a recipe a bad review when you jack it up with your own substitutions!!! I have made this several times as written and they turn out great with requests for the recipe ...
I didn't like this recipe.
I made a few changes. Drained crushed pineapple ( I put in the big can of crushed pineapple ) & baked it in a 13 x 9. It came out really good...dense and moist. You might want to serve warm with vanilla ice cream. Yum. AND I doubled the batch. The picture looks good right? That is the 1st photo I have submitted.
I tripled this recipe for a dessert for a Jamaican party. I used 2 -20 oz cans of drained crushed pineapple. I baked it in a very large sheet cake pan. I saved some of the pineapple juice and mixed it with powdered sugar and piped it over the bars like a strudel effect. There were only crumbs left. I agree that vanilla ice cream would be wonderful with the bars, and macadamia nuts might be good in them as well.
I rated this four stars only because I made a few changes: I doubled the recipe and used 1/2 cup shortening and 1/2 cup butter; I used vanilla-NOT rum-and with the absence of coconut, used oats. The pineapple was in chunks, so I chopped them smaller to make 2 cups (Resembling more of pineapple bits). Since I made a 9x13” pan, it had to bake 30-50 minutes. It was very moist, very pine-apply (I used Dole), and very yummy! Everyone loved it!
really good. I added extra pineapple to make them even chewier.
I made this dish for a graduation party and it was a rave! People loved the light, refreshing taste on a warm summer day. I would certainly top it with vanilla bean ice cream next time I serve it in a smaller setting.
It was way too sweet for us. But I used coconut oil and it worked good, just need to reduce the sugar in the recipe next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Coconut Bars
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 48
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