This easy recipe for gluten free pineapple bars is the perfect summer dessert. The gooey pineapple filling makes me dream of Hawaii. These are the best bars for lots of delicious pineapple.
2 cups Gluten Free Flour
1/2 cup Unsalted Butter
1/4 cup Coconut Oil, melted
1/2 tsp. Vanilla Extract
1/2 cup Granulated Sugar
1/2 cup Brown Sugar
1/2 tsp. Sea Salt
2 – 20 ounce cans Pineapple Chunks, drained or 4 cups fresh Pineapple, diced
1/4 cup Arrowroot Powder
2 Tbsp. Lemon Juice
1/4 cup Granulated Sugar
1/4 cup Sliced Almonds
Preheat your oven to 375 degrees.
Grease a 9-inch baking dish with butter or coconut oil. Set aside
In the bowl of your mixer mix together the gluten free flour, butter, coconut oil, vanilla, sugar, brown sugar and sea salt until a crumbly mixture forms.
Reserve 1 cup of the crumbly mixture for the topping.
Press the remaining crumbly mixture into the greased 9-inch baking dish. I use my hands or the bottom of a measuring cup to get it pressed down well.
Bake the crust at 375 degrees for 18-20 minutes or until light golden brown.
In a mixing bowl stir together the pineapple, arrowroot powder, lemon juice and sugar.
When the crust is done let it stand for 10-15 minutes to cool.
Pour the pineapple mixture over the crust and then top with the withheld 1 cup of crumbly mixture. I then spread 1/4 cup of sliced almonds over top for a nice crunch.
Bake at 375 degrees for 30-35 minutes. The topping will be lightly browned and the pineapple mixture will be bubbling around the edges.
Let the bars cool before you slice them. I enjoy the bars warm or at room temperature.
I store the bars in the refrigerator either in the baking dish or in individual containers for easy servings to place in lunches or to have for dessert.
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, pineapple, bars, dessert, summer, hawaiin, gooey, hawaii