• Email
  • Pin It

Pineapple Bars


Contributed by:

Pineapple Bars


2 comments | Leave Comment

1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...


Pineapple Bars


  • Ready Time : 0 min



  • 1 can (8 oz.) crushed pineapple in juice
  • 3/4 cup sugar
  • 1 tablespoon plus 3/4 cup flour
  • 2 eggs
  • 1/2 teaspoon each baking powder and salt
  • 1 cup rolled oats
  • 1/2 cup brown sugar, packed
  • 1/2 cup margarine, melted
  • 1/2 cup sliced natural almonds, toasted


Combine undrained pineapple, 1/4 cup sugar and 1 Tbs. flour in saucepan; cook, stirring constantly, until mixture is thickened and clear. Lightly beat 1 egg; stir part of hot mixture into it, then mix with remaining hot mixture in saucepan. Cook, stirring, 2 minutes longer. Set aside. Mix 3/4 cup flour with baking powder, salt, oats, brown sugar and 1/4 cup melted margarine. Press into buttered 8-inch square pan; bake at 375 degrees, 10 minutes. Mix remaining 1/4 cup melted margarine, remaining egg and remaining 1/2 cup sugar with toasted almonds. Spread pineapple filling evenly over baked crust; spoon almond mixture over the top. Bake at 375 degrees, 30 minutes longer.
Cool and cut into bars.


Servings Per Recipe:

Amount Per Serving

  • Calories: 190
  • Total Fat: 9g
  • Sodium: 124mg
  • Total Carbs: 28g
  • Protein: 3g

About Joy of Kosher


JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.




2 Responses to Pineapple Bars

  1. I made these for Shabbos with the following changes: I spread the crust ingredients onto a larger pan, 12×7.5 inches and doubled the amount of filling ingredients. I did not immediately put on the topping because the larger volume of filling would be thicker and I did not want the topping to sink down into it. I doubled the margarine, sugar and egg parts of the topping but instead of also doubling the almonds I added 1/2 cup of shredded sweetened coconut. AFTER I baked the pan WITHOUT any topping for about 15 minutes, I spread on the topping and continued baking until the top felt firm enough, about 15 to 20 minutes. It was fantastic! Next time I may try this with only coconut in the topping.

  2. Forgot to rate the recipe! This is a 5 star recipe!

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in