Preheat your oven to 350°F (175°C).

Line a 9×13-inch baking pan with parchment paper, allowing an overhang on two sides for easy removal.

In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup sugar, and the salt.

Add in the cold, cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.

Press this crumb mixture evenly into the prepared baking pan to form a solid crust.

Bake for about 15 minutes, or until lightly golden. Remove from the oven and let it cool slightly.

In a medium bowl, whisk the eggs and 1 cup sugar until smooth and slightly thickened.

Stir in 1/4 cup flour, baking powder, and vanilla extract until fully combined.

Gently fold in the well-drained crushed pineapple.

Pour the pineapple filling evenly over the slightly cooled crust.

Return to the oven and bake for 25–30 minutes, or until the edges are set and lightly golden.

Let the bars cool completely in the pan on a wire rack.

Once completely cool, dust generously with powdered sugar.

Lift the bars out of the pan using the parchment paper overhang, then slice into squares.

Serve as a simple snack, dessert, or afternoon treat.