For the Pineapple Curd:

1. In a blender or food processor, puree the pineapple chunks until completely smooth. Pour the mixture through a fine mesh strainer set over a bowl. Discard the pulp.
2. Measure out 1 cup of the resulting puree and add it to a medium saucepan.
3. Add the lemon juice, sugar, egg yolks, cornstarch, and a pinch of fine salt. Place the pan over medium-low heat.
4. Bring the mixture to just below a simmer, whisking constantly, until the mixture thickens, about 5 minutes.
5. Remove from the heat and whisk in the butter until smooth and incorporated. Set aside to cool slightly (the curd will continue to thicken as it cools).

For the Crust and Crumble Layers:

1. Combine the flour, oats, ½ cup of the coconut, baking soda, salt, and sugars in a large mixing bowl.
2. Stir in the melted butter and vanilla and mix until everything is well combined and crumbly.

To Assemble:

1. Preheat the oven to 350°F. Grease an 8 x 8-inch baking pan well and line with parchment paper. Press three-fourths of the crumble mixture into the bottom of the pan. Bake for 10 minutes.
2. Pour the warm pineapple curd evenly over the crust layer.
3. To the remaining dough, add in the remaining ¼ cup of flaked coconut. Stir to combine and then crumble the mixture over top of the curd layer. Bake for another 20-25 minutes or until the crumble is golden.
4. Cool the bars to room temperature and then transfer to the fridge to set for at least 2 hours. Slice the chilled bars and then dust with powdered sugar before serving.

NOTES:

1. I tested this recipe using fresh pineapple (which is the recipe shown) and using canned pineapple juice. The pineapple curd didn’t have the same intense pineapple flavor with the juice, nor did the texture turn out quite as well (I think it has to do with the natural pectin in the fruit itself). So, I highly recommend you start out with fresh pineapple for this recipe. It really made a huge difference.