• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Elizabeth's Kitchen Diary

Elizabeth's Kitchen Diary

fuel that adventure

  • Home
  • The Food
    • All Manner of Sweet Things
      • Cake
      • Chocolate
      • Cookies
      • Ice Cream
      • Squares
      • Everything Else
    • Veggie
      • Salad
      • Vegetarian
      • Vegan
    • Carbohydrates
      • Bread
      • Pasta
      • Potato
      • Gluten Free
      • Rice
      • Pastry
    • Soup
    • Hoof & Feather
      • Beef
      • Chicken
      • Lamb
      • Pork
    • Fin & Shell
    • Breakfast
  • The Adventures
    • Shetland
      • Hike Shetland
    • Belgium
    • England
    • France
    • Italy
    • Latvia
    • Norway
    • Scotland
    • Spain
    • The Caribbean
    • USA
  • About Me
  • As Seen
  • PR & Disclosure
  • Contact Me

Pineapple Squares

Published on June 29, 2012 β€’ Last updated July 18, 2014 by Elizabeth Atia
pineapple-square

When I was a little girl growing up in a village in Cape Breton, Nova Scotia, Canada, our family used to attend gatherings called Pot Luck Suppers in the village hall. Everyone in the village was asked to bring something: 2 litres of milk here, a loaf of bread there and notable bakers were asked to bring sweets. Someone (I don’t know who) would always bring pineapple squares. As a child I would scan the sweet tables, searching for these pineapple squares as I absolutely loved them.

My grandmother used to make pineapple squares too, when we visited her at home. This recipe, long since sourced online and jotted in my notebook, tastes exactly as I remember they did over quarter of a century ago. It’s a very easy recipe to make, but make sure you chill the base thoroughly before trying to spread on the filling, or else you’ll end up with buttercream filled with biscuit crumbs!

Pineapple Squares
by Elizabeth
Pineapple infused whipped cream spread over a layer of buttercream on a digestive biscuit base.
Ingredients
Base
    • 200 grams digestive biscuits, crushed
    • 117 grams unsalted butter, melted
Buttercream
    • 117 grams unsalted butter, softened
    • 230 grams icing sugar
    • 1-2 tbsp pineapple juice
Topping
  • 432 gram tin crushed pineapple, drained
  • 300 ml whipping cream
Instructions
Base

1. Preheat oven to 170 C. Line a 9″ square tin with a removable base with baking paper.

2. Mix together crushed digestive biscuits and melted butter. Press into the base of the pan, reserving some crumb for the topping.

3. Bake for 15 minutes. Remove from oven and cool for at least one hour.

Buttercream

1. Blend soft butter and icing sugar together with enough pineapple juice to make it spreadable.

2. Spread over biscuit base.1. Drain juice from the tin of pineapple.

Topping

1. Whip the cream and gently fold in the crushed pineapple.

2. Spread over the buttercream layer and sprinkle with the reserved biscuit crumbs.

3. Chill for at least four hours before cutting into squares and serving.

Details

Prep time: 15 mins Cook time: 15 mins Total time: 4 hour 30 mins, including chilling time Yield: Makes 16 squares

Category: Recipe

About Elizabeth Atia

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home.

Previous Post: « Semit – Bread Rings Covered in Sesame Seeds
Next Post: Roasted Trout with Thyme »

Reader Interactions

Comments

  1. Michelle

    February 3, 2018 at 3:29 pm

    Also from Nova Scotia, and my whole family agrees: these taste EXACTLY like my grandmother’s! Thanks for the nostalgic recipe!

    Reply
  2. Linda

    December 11, 2016 at 2:24 am

    These squares freeze just fine!

    Reply
  3. Paul Wilson

    March 28, 2015 at 1:16 am

    Be great with afternoon tea.

    Reply
  4. Christine

    September 25, 2014 at 9:09 am

    Hooray. I’ve been asked to make some dessert for a wedding party tomorrow. I immediately thought of this because I used to make it decades ago and it was always popular, but I wasn’t sure of the quantities & couldn’t find my own book. I googled “pineapple cream with biscuit base” and here it is, EXACTLY right. Many thanks!!

    Reply
    • Elizabeth

      September 25, 2014 at 10:25 am

      Yay! Pleased to have helped πŸ™‚ Hope you have a lovely time at the wedding party -these squares would make a lovely buffet treat!

      Reply
      • Cheryl

        December 5, 2016 at 9:33 pm

        hello Elizabeth
        Can the pineapple squares be frozen?
        Trying to plan ahead for a family Christmas.
        Cheryl

        Reply
        • Elizabeth

          December 6, 2016 at 12:56 pm

          I don’t think they should be frozen, to be honest, but then again my grandmother used to freeze everything beforehand. I’ll have to ask if she froze these too, but I don’t think the cream would defrost well.

          Reply
  5. Cindy McIsaac

    September 26, 2013 at 12:52 pm

    Thank you so much for posting this recipe. A friend asked me to make them but I’ve never made them so didn’t have a recipe, but I knew I needed one that was “local”..lol. I’m from Cape Breton (New Waterford), so I knew all the other recipes I was finding wasn’t what she was looking for. Can’t wait to try them!

    Reply
  6. Gord

    May 22, 2013 at 12:30 am

    My Mother used to make this for me as a child. I thought I’d never get to eat them again. Thankfully my Mother in Law is a great cook as was able to dischper my Mom’s original handwritten receipe from the early 60’s.
    From all accounts, your receipe is identical to that of my Mother’s…thanks for posting this for all to see and share πŸ™‚

    Reply
    • Elizabeth

      June 15, 2013 at 8:29 pm

      That just goes to show – this is a timeless recipe, no need for adaptation! It’s perfect as it is. I too thought I’d never get to eat them again and I was lucky to have found a recipe online years ago. πŸ™‚

      Reply
  7. Janice

    June 29, 2012 at 6:06 pm

    Looks delicious

    Reply
    • Elizabeth

      June 15, 2013 at 8:28 pm

      Oh they so are! Very nostalgic for me, too.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

About Elizabeth

Adventurer. Expat Canadian. Foodie. Loves bikes. Calls Shetland home. Read More…

Inspiration

“Every day is another chance to get stronger, to eat better, to live healthier, and to be the best version of you.”

Recent Posts

Image of a stainless steel camping bowl filled with chorizo chowder. There are a few slices of toasted focaccia on the side with gorgeous black grill lines.
Image of The Face of Neeans with its very steep cliffs.

Copyright © 2011–2022 Elizabeth’s Kitchen Diary Ltd · Privacy Policy · All Rights Reserved · Website by Callia Web

Company Number: SC643807 · Registered Business Address: 42 Carden Place, Aberdeen, AB10 1UP