Ingredients:

  • 3 cups All-Purpose Flour
  • 1 cup Granulated Sugar (for the crumb)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Kosher Salt
  • 1 cup (2 sticks) Unsalted Butter, cold and cubed
  • 1 teaspoon Pure Vanilla Extract
  • 4 cans (20 oz each) Crushed Pineapple (in juice), very well drained
  • 2 Large Eggs, room temperature
  • 1/2 cup Granulated Sugar (for the filling)
  • 1/4 cup Cornstarch
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Lemon Zest

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, leaving an overhang.
  2. Drain the Pineapple: Empty the crushed pineapple into a colander lined with cheesecloth and press firmly to extract as much liquid as possible. Set aside.
  3. Combine the crumb ingredients: Whisk together flour, 1 cup sugar, baking powder, and salt. Cut the cold, cubed butter into the dry mixture until it resembles coarse meal, then stir in the vanilla extract.
  4. Separate the Crumb: Reserve 1 1/2 cups of the mixture for the topping. Press the remaining crumb mixture firmly and evenly into the bottom of the prepared pan.
  5. Chill: Place the pan with the base, and the reserved topping, into the freezer or fridge for 30 minutes to prevent shrinkage.
  6. Partial Bake: Bake the chilled crust base for 10 minutes to set it slightly.
  7. Create the Filling: While the crust bakes, whisk together the eggs, 1/2 cup sugar, cornstarch, lemon juice, and zest until smooth. Gently fold in the thoroughly drained crushed pineapple.
  8. Assemble: Pour the pineapple filling evenly over the partially baked crust.
  9. Add Topping: Sprinkle the reserved 1 1/2 cups of crumb mixture evenly over the top of the filling.
  10. Bake for 40 to 45 minutes, or until the crumb topping is light golden brown and the filling is set (it should only have a slight jiggle in the center).
  11. Cool completely: Remove from the oven and allow to cool in the pan on a wire rack for at least 2 hours before attempting to slice.
  12. Slice and Serve: Use the parchment overhang to lift the bars out of the pan and cut into 16 squares.