Pineapple Bars with Cream Cheese and Coconut Drizzle

Last Updated on October 18, 2021 by Chenée Lewis

Easy pineapple bars with cream cheese and pecan shortbread crust, pecan crumb topping, and brown butter coconut icing! These pineapple bars with coconut drizzle are so decadent! If you like these pineapple cheesecake bars, check out my Confetti Cheesecake Bar Recipe, my Blueberry Cream Cheese Bars, and my Banana Pudding Cheesecake Squares!

close up stack of pineapple bars on a wire rack

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Pineapple Bars with Coconut Drizzle

These pineapple cheesecake bars are SO incredible. They were the unanimous winner at our family Thanksgiving bake-off, and that’s pretty tough competition, just sayin’. They truly are layered perfection! They bring together so many flavors and textures:

  • Shortbread crust and crumb topping — this easy shortbread is full of buttery pecans and comes together in just a couple of minutes! I love a double-duty crust and crumb layer!
  • Pineapple cheesecake layer — we’ll fill these pineapple bars with cream cheese filling — such a delicious combination.
  • Brown butter coconut icing — maybe my favorite part! Brown butter and coconut go together so well, and the coconut flavor comes from naturally-flavored coconut extract. It’s the perfect complement to the pineapple cream cheese layer!
close up stack of pineapple bars on a wire rack
Pineapple Bars Recipe

Ingredients for Pineapple Cream Cheese Bars

Pecan Shortbread Crust/Topping

  • all-purpose flour – I would recommend weighing it out with a food scale to make sure you’re measuring accurately. Otherwise, make sure you use the “spoon-and-level” method to make sure that you don’t accidentally use too much flour.
  • granulated sugar – adds some sweetness to our shortbread crust and crumb topping!
  • salted butter – helps to bring the shortbread together, and adds a fantastic buttery flavor.
  • chopped pecans – I love what pecans add to this crust and crumb topping! For this recipe, I just used some bagged chopped pecans.

Pineapple Cheesecake Filling

  • softened cream cheese – your cream cheese should definitely be room temperature. Just let it sit out for at least an hour, or you can remove it from the foil and heat it in the microwave for 20 seconds.
  • white sugar – boosts the sweetness of the pineapple.
  • eggs – helps the filling to set nicely.
  • pure vanilla extract – gives the bars that classic cheesecake flavor. I like this one.
  • crushed pineapple – that’s how we get all that yummy pineapple flavor and texture! It’s so easy and delicious.

Brown Butter Coconut Icing 

  • cubed salted butter – used to make brown butter, which gives this icing an amazingly rich, nutty flavor!
  • powdered sugar – adds to the texture and sweetness of the icing and helps it set.
  • whole milk – helps to thin out the icing so that it can be drizzled.
  • coconut extract – gives the frosting that boost of coconut flavor, perfect to complement the pineapple in the cheesecake! I used this one.
pineapple bars displayed on a wire cooling rack
Pineapple Bars Recipe

Equipment

This pineapple cheesecake bars recipe is very straightforward, so you won’t need any special tools. First, you’ll need your 9×13 pan, of course, and a mixing tool like a hand mixer or stand mixer. Also, make sure you have a light-colored sauté pan in which to brown your butter, so that you can easily see when it’s done and so it doesn’t burn. Another crucial tool is parchment paper, which as I mention below will help you remove your bars from the pan easily!

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How to Make Coconut Pineapple Bars, Step by Step

Now that you’ve got your ingredients and equipment, you’re ready to make these pineapple cheesecake bars! Here are the steps you’ll follow:

  1. To make your crust/topping, combine your flour, sugar, butter, and pecans and then reserve some to chill in the fridge for later.
  2. Press your remaining topping mixture into the bottom of your prepared 9×13 pan and blind bake in your preheated oven.
  3. Whip together your cheesecake ingredients, starting with getting the cream cheese nice and smooth. Then mix in your drained crushed pineapple, sugar, eggs, and vanilla and spread the cheesecake mixture onto the baked crust.
  4. Top with your reserved shortbread crumbs and bake!
  5. While it’s cooling, brown your butter for the icing, and then mix it with your icing mixture. Drizzle the icing over your cooled bars.
close up of pineapple bars with coconut drizzle
Pineapple Bars Recipe

Tips and F.A.Q.

How do I brown butter?

I include instructions in the recipe card below, and you can also see my post on how to brown butter for detailed steps and images of the process of browning butter. For this recipe, I’d recommend browning salted butter for the most flavor.

How do I remove the pineapple bars from the pan neatly?

Line the pan with parchment!. To make sure you can easily remove bars from the pan to aid in slicing, be sure to line the bottom and sides of your 9×13 pan with parchment paper. I like to cut two strips that hang over the sides to make it even easier.

How do I get those neat slices for my pineapple cheesecake bars?

For dessert bars in general, it helps if they’re fully solidified before you try to slice them, so that the cuts are nice and clean. Another great way to get clean cuts is to run your knife under the faucet before each cut!

How should these pineapple bars be stored?

Once fully cooled, the bars can be stored in the refrigerator for up to a week, or wrapped well and frozen for up to 3 months.closeup of one pineapple coconut bar

What is crushed pineapple?

Crushed pineapple is canned pineapple that is cut into very small pieces and stored in its own juice. It’s available in most supermarkets in the canned fruit section, or you can get it online!

Can I use pineapple chunks instead of crushed pineapple?

You sure can! You may want to crush them a bit yourself with a potato masher to create a better texture in your pineapple cheesecake layer.

More Delicious Pineapple Recipes

close up stack of pineapple bars on a wire rack

Pineapple Cheesecake Bars with Pecan Shortbread Crumb Topping and Brown Butter Coconut Icing

Print Pin Recipe Rate Recipe
Easy pineapple bars with cream cheese and pecan shortbread crust, pecan crumb topping, and brown butter coconut icing! These pineapple bars with coconut drizzle are so decadent!
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Course: Dessert, Snack
Cuisine :American
Servings: 16 bars
Calories: 701kcal
Recipe Source: Chenée Lewis

Ingredients

Pecan Shortbread Crust/Topping

Pineapple Cheesecake Filling

Brown Butter Coconut Icing

  • 3 tbsp (42 g) unsalted butter - cubed
  • ¾ cup (90 g) powdered sugar - (180g)
  • 1 tsp (5 ml) coconut extract
  • 1 tbsp (15 ml) whole milk - or more as needed

Instructions

Make crust/topping

  • Preheat your oven to 350 °F. Line an ungreased 8×8 baking pan with parchment paper, leaving an overhang for easy removal.
  • Combine the flour, granulated sugar, butter, and pecans until well combined and crumbly. Remove ⅓ of the mixture and set into refrigerator to chill while you prepare the filling.
    1½ cups all-purpose flour, ¾ cup granulated sugar, ¾ cup salted butter, ½ cup chopped pecans
  • Press the remaining shortbread mixture into your prepared pan. Set aside.

Prepare filling & bake

  • Beat the cream cheese until smooth, then add in the granulated sugar, egg and vanilla. Stir in the drained pineapple. Spread over the shortbread crust.
    8 oz cream cheese, 2 tbsp granulated sugar, 1 large egg, 1 tsp pure vanilla extract, 8 oz crushed pineapple
  • Crumble reserved shortbread mixture over cheesecake layer. Cover the pan with aluminum foil.
  • Bake, covered, for 25 minutes. Remove the foil and bake another 20-25 minutes or until the crumb topping is golden brown. Allow to cool completely before adding icing.

Make icing

  • To brown the butter, slice the butter and melt it in a light-colored sauté pan over medium high heat. Once it starts to foam up, whisk it constantly and watch for brown solids at the bottom of the pan. It should just take a few minutes.
    3 tbsp unsalted butter
  • Once the milk solids are a deep golden brown and you smell a nutty aroma, remove from heat immediately and pour the browned butter into a medium heat-proof bowl, scraping the brown bits in as well. Allow to cool.
  • In a bowl, whisk together browned butter, powdered sugar, milk, and coconut extract. If needed, add more confectioners’ sugar to thicken or more milk to thin out. Drizzle over cooled pineapple bars, allow to set, then cut into squares.
    ¾ cup powdered sugar, 1 tbsp whole milk, 1 tsp coconut extract

Video

Notes

Make ahead: Once fully cooled, the bars can be stored in the refrigerator for up to a week, or wrapped well and frozen for up to 3 months.

Nutrition

Serving: 1 bar | Calories: 701 kcal | Carbohydrates: 75 g | Protein: 8 g | Fat: 43 g | Saturated Fat: 26 g | Cholesterol: 140 mg | Sodium: 315 mg | Potassium: 153 mg | Fiber: 2 g | Sugar: 48 g | Calcium: 56 mg | Iron: 2 mg
Nutrition Disclaimer
Tags: brown butter, cheesecake, coconut, crumb topping, easy pineapple bites, hawaiian cheesecake bars, hawaiian cheesecake bars recipe, hawaiian cheesecake squares, hawaiian pineapple cheesecake bars, pecans, pineapple, pineapple cheesecake bars, pineapple coconut bar recipe, pineapple cream cheese bars, pineapple cream cheese dessert squares
Did you try this recipe? Rate it below!I can’t wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!

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