Place all ingredients in a small bowl and mix with your hands, pinch the butter pieces until they are pea-sized.
6 tablespoons unsalted butter, 1 cup all-purpose flour, 1/4 cup sugar, pinch salt
Grease a 9" square baking dish and press dough onto the dish.
Bake for 10 minutes.
Distribute pineapple chunks in a single even layer over the partially baked crust.
12 ounces fresh pineapple
Mix all other ingredients together until smooth. If needed, push the batter through a sieve to remove any chunks.
2 large eggs, 1 cup sugar, 2/3 cup full-fat coconut milk, 1 tablespoon vanilla extract, 1/2 cup all-purpose flour, 1/2 teaspoon salt
Pour over pineapple.
Bake for 70 minutes or until top is set.
Cool to room temperature.
Mix powdered sugar and pineapple juice until fully combined.
1 cup powdered sugar, 2 tablespoons pineapple juice
Drizzle glaze over chilled bars.
Chill in the refrigerator for at least three hours before slicing and serving.
Note that the glaze is completely optional. It adds some extra pineapple flavor and the bars look prettier with it, but they are still yummy without the glaze.Separate layers of cut bars with parchment paper, and store in the refrigerator for up to one week in an airtight container. You can also store them the same way in the freezer for months. We like eating them straight from the freezer; they are really good frozen!