Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easier removal of the bars later.
Make the Crust:
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the vanilla extract and mix in the flour gradually until a soft dough forms.
Press the dough evenly into the bottom of the prepared pan.
Bake the crust for about 15 minutes or until lightly golden. Remove from the oven and set aside.
Prepare the Pineapple Filling:
In a medium saucepan, combine the crushed pineapple, sugar, cornstarch, and lemon juice.
Cook over medium heat, stirring constantly, until the mixture thickens and turns glossy (about 5-7 minutes).
Remove from heat and let cool for a few minutes.
Make the Egg Mixture:
In a separate bowl, beat the eggs until frothy, then slowly incorporate the slightly cooled pineapple mixture.
Pour the pineapple filling over the pre-baked crust.
Bake:
Return the pan to the oven and bake for another 20-25 minutes, or until the filling is set and the edges are slightly golden.
Cool and Serve:
Allow the bars to cool completely in the pan before slicing into squares or bars.
Dust with powdered sugar if desired and serve!
Recipe Notes & Tips
Fresh vs. Canned Pineapple: If you’re using fresh pineapple, be sure to finely chop it and drain off excess juice to avoid a watery filling. Canned crushed pineapple works perfectly well and is a great time-saver.
Make Ahead Tip: These bars can be made a day ahead and stored in the refrigerator. The flavors intensify as they sit, making them even better the next day!
Chill for Clean Slices: For cleaner, sharper slices, chill the bars in the refrigerator for at least an hour before cutting. It helps the filling firm up, making it easier to slice neatly.