Ingredients:

  • 2 1/2 cups All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1/4 cup light brown sugar, packed
  • 1 tsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, cubed and cold
  • 20 oz Crushed Pineapple (canned), thoroughly drained
  • 1/2 cup Granulated Sugar (for filling)
  • 3 Tbsp Cornstarch
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 1 tsp Vanilla Extract

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a 9x13 inch pan with parchment paper, leaving an overhang on the two longer sides.
  2. Whisk the flour, both sugars, baking powder, and salt together in a large bowl.
  3. Add the cold, cubed butter. Use a pastry blender, two knives, or pulse in a food processor until the mixture resembles coarse, pea-sized crumbs. Do not overmix.
  4. Measure out 2/3 of the crumb mixture and press it firmly and evenly into the prepared pan for the base. Chill the pan and the remaining 1/3 crumb mixture for 30 minutes.
  5. Ensure the crushed pineapple is squeezed or pressed in a fine-mesh sieve to remove as much liquid as possible.
  6. In a small saucepan, combine the thoroughly drained pineapple, 1/2 cup sugar, cornstarch, lemon juice, zest, and vanilla.
  7. Cook over medium heat, stirring constantly, until the mixture thickens significantly and starts to bubble (about 5–7 minutes). Remove from heat and allow to cool slightly.
  8. Remove the chilled base from the fridge. Pour the warm pineapple filling evenly over the shortbread base and spread gently with a spatula.
  9. Sprinkle the remaining reserved crumb mixture evenly over the top of the filling.
  10. Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbling lightly around the edges.
  11. Transfer the pan to a wire rack. Allow the bars to cool completely—at least 2 hours, or until room temperature—before slicing. This is crucial for setting the filling.
  12. Use the parchment paper sling to lift the slab out of the pan. Slice into 16 even bars.