Pineapple Coconut Cut Recipe

Cover the crisp shortbread crust with a sticky layer of pineapple and coconut to make Pineapple Coconut Cut Recipe. With a deep love for everything pineapple, I’ve been playing around with this Pineapple Bars idea for a while now and I’m happy to finally share it with you!

Pineapple Coconut Cut Recipe

These bars are not very sweet and a little tart, they are a tropical fruity drink in the form of a cookie. I loved these bars so much that I’m making them again this weekend for a family barbeque and I’m going to be posting a gluten-free version next week as well.

Pineapple Coconut Cut Recipe: pineapple

When Dole asked me to create a pineapple recipe with pineapple many years ago, my response was probably the fastest yes I have ever written. I’ve been biased towards Dole ever since I started buying my own groceries. Canned, fresh or frozen, I love pineapple in all its forms. I didn’t even need to go to the store to buy the pineapples in this recipe. I had several boxes ready to use, waiting in my store.

I’ve been dealing with a pineapple kick lately, from crepes to Salsa to Stir fry recipes; I can’t get enough of the sweet kick that pineapple adds to almost any recipe. One of the reasons the dole pineapple is my favorite pineapple is that the slices, bits, and tacks keep their shape so well. There are never chunks of wet or wilted fruit in the can.

I love how easy it is to pull out a bag from the freezer or open a can and instantly enjoy the sweet pineapple flavor I crave. As much as I enjoy fresh pineapple recipes, sometimes I don’t have the time or energy to mess around with slicing and slicing.

I keep pineapples year-round to add a sweet, tropical flavor to meals, snacks, and desserts. If you are interested, you can see all the pineapple recipes on my blog here.

Pineapple and coconut chunks

Pineapple Coconut Cut Recipe: Coconut recipes

Coconut and pineapple are a match made in a tropical paradise. Whenever I find a way to incorporate pineapple in coconut and coconut recipes in pineapple recipes, I choose it. The texture of the sweetened coconut grated in these coconut-pineapple bars is just outside the delicious schemes. Coconut adds a slight crunch to the soft pineapple filling and looks lovely in the boot.

I also love coconut without pineapple and have enjoyed trying different ways to use it in my bakery, from Coconut Scone Cookies to Grandma’s Coconut Chews. I have never met a coconut recipe that I disliked.

For now, all I need is these pineapple and coconut chunks when it comes to tropical fruits and desserts. They are also easy to assemble and take less than an hour to oven. Perfect for parties, banquets, and afternoon snacks, everyone loves to eat these perfect bars of coconut and pineapple candy. I’ve mentioned before that they remind me of a fancy tropical drink (Pineapple Coconut Sour cocktail) but in the form of food.

If that wasn’t enough of the motivation to try these bars, I don’t know what!

The flavors remind me of a little pineapple inverted cake but with a crunchy, buttery crust and the perfect amount of coconut. If this sounds like your cup of tea, get grated pineapple and coconut and have bread.

Pineapple Coconut Shortbread Baking Bars

Pineapple Coconut Cut Recipe: chunks

  1. Heat the oven to 350 degrees. Mix the crust ingredients and press the mixture into the bottom of a well-greased or paper-lined 10-inch square skillet. Doubling this recipe will fill a 9×13 skillet.
  2. Bake for 12 minutes (or 15 minutes for a double recipe).
  3. Take it out of the oven and let the crust cool for 10 minutes while preparing the filling. Put the pineapple and a cup of grated coconut in a bowl. Sprinkle with flour, brown sugar, and salt. Stir until covered. Mix eggs, vanilla, and lemon together and stir into the pineapple mixture.
  4. Pour the filling over the shell and pour the rest of the coconut over it. Bake for 25-27 minutes, until the coconut, turns golden brown. Let it cool completely before slicing. Enjoy!
Pineapple and coconut chunks have been favorites for years

If you’d like to double up on this recipe, you’ll fill in a standard 9 x 13 skillet. You can make this recipe in an 8, 9, or 10-inch square skillet. Simply increase the cooking times by a minute or two for the slightly thicker bars in the smaller-sized pans.

If you’re duplicating the recipe, simply filter the pineapple (provide the juice for Pineapple Rice or this Smoothie or Sweet and Sour Stir Fry recipe) and use the full amount of pineapple in the can. I highly recommend double the recipe, the bars freeze well and thaw completely in under an hour!

Pineapple and coconut chunks

Veneer Instructions

  • Preheat oven to 350 degrees. Mix the crust ingredients and press the mixture into the bottom of a well-greased 10-inch square skillet or lined with parchment. Double this recipe will fill up your 9 x 13 skillet.
  • Bake for 12 minutes (or 15 minutes for a double recipe). Take it out of the oven and let the crust cool for 10 minutes while preparing the filling.

Pineapple Coconut Cut Recipe additive instructions

  • Put the pineapple and a cup of grated coconut in a bowl. Sprinkle with flour, brown sugar, and salt. Stir until covered. Combine eggs, vanilla, and lemon together and stir with pineapple mixture.
  • Pour the filling over the shell and pour the rest of the coconut over it. Bake for 25-27 minutes, until the coconut, turns golden brown. Allow it to cool completely before chopping. Enjoy!

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