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Nutrition Facts
Serving Size 97 g
(Approx. 16 Servings) (1 bar)
Amount Per Serving
Calories 270 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 210 mg 9%
Total Carbohydrate 38 g 13%
Dietary Fiber 1 g 4%
Sugars 21 g
Protein 2 g
Vitamin A 8% • Iron 6%
Vitamin C 35% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pineapple Bars

Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 h 30 m
Serves
16  People

Ingredients

Recipe makes 16 Servings

1 cup(s) H‑E‑B Select Ingredients Sweet Cream Salted Butter, (divided use) softened, 2 sticks
1 cup(s) H‑E‑B Pure Cane Extra Fine Granulated Sugar
2 cup(s) H-E-B Organics All Purpose Flour
1 Tsp H-E-B Kosher Salt
1 Tbsp H-E-B Select Ingredients Pure Madagascar Bourbon Vanilla Extract
1 pineapple, about 4 cups, chopped
1/3 cup(s) H-E-B Brown Sugar, packed
1 lemon, zested and juiced
1/3 cup(s) Hill Country Fare Corn Starch
1/2 cup(s) Coral Bay Toasted Flake Coconut
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Instructions

1
Preheat oven to 375ºF. Line a 9 x 9-inch baking pan with parchment paper and lightly coat with nonstick spray. Set aside.
2
In the bowl of a stand mixer, combine 1 1/2 cups softened butter, granulated sugar, and flour followed by salt, and vanilla. Beat on medium-low speed until combined, about 1 minute.
3
Set aside 3/4 cup of dough (for crumble topping) and evenly press remaining dough into prepared baking dish. Bake 15 minutes until lightly browned around the edges. Remove from oven and let cool.
4
Meanwhile, add remaining 1/2 cup butter to a saucepan along with chopped pineapple, brown sugar, lemon zest and juice, and corn starch. Cook over medium heat for 3 to 4 minutes until filling begins to thicken. Remove from heat and pour into cooled crust.
5
Finally, mix coconut flakes with remaining crust mixture. Crumble over pineapple filling and bake 30 to 45 minutes until bubbly around the edges and topping is browned. Cool before cutting.
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