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Easy Pineapple Squares Recipe with Buttery Shortbread Crust

Easy Pineapple Squares

Tender buttery shortbread squares topped with a sweet, softly set crushed-pineapple filling. Finish them with an optional pineapple glaze for extra sweetness and a pretty bakery-style presentation.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 2 minutes
Servings: 16 servings
Ingredients Method Notes

Ingredients
  

Shortbread Base
  • 1 cup (226 g) Unsalted butter, softened
  • 1/2 cup (100 g) Granulated sugar
  • 2 cups (250 g) All-purpose flour
  • 1/4 teaspoon Salt
Pineapple Filling
  • 1 20-ounce can (567 g) Crushed pineapple in juice, well drained
  • 1 cup (200 g) Granulated sugar
  • 1/4 cup (32 g) All-purpose flour
  • 2 eggs Large eggs
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Salt
Optional Glaze
  • 1 cup (120 g) Confectioners’ sugar
  • 1-2 tablespoons Pineapple juice or milk

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 9-inch square pan with parchment paper, leaving enough overhang on two sides to lift out the cooled squares.
  2. Beat the softened butter and granulated sugar until smooth. Add the flour and salt, mixing just until a soft, crumbly dough forms.
  3. Press the dough evenly into the parchment-lined pan. Bake for 15-18 minutes, until the edges are just beginning to turn pale golden.
  4. Whisk the eggs, sugar, flour, vanilla, and salt in a bowl. Stir in the well-drained crushed pineapple until evenly combined.
  5. Pour the pineapple mixture over the hot crust and spread it gently into an even layer.
  6. Bake for another 25-32 minutes, until the filling is set in the center and lightly golden around the edges. It should remain slightly soft but must not jiggle like liquid custard.
  7. Cool the pan completely for at least 1 hour before cutting. For especially clean slices, refrigerate the cooled squares for 30-60 minutes.
  8. For the optional glaze, whisk the confectioners’ sugar with 1-2 tablespoons pineapple juice or milk, then drizzle it over the cooled squares.

Notes

Drain the pineapple very well because excess juice can make the filling watery and keep it from setting. Do not overbake the base before adding the filling; a lightly baked crust stays tender. For a traditional variation, add 1/2 cup sweetened shredded coconut to the filling or sprinkle it over the top before baking.