Preheat oven to 350°F and line a 9×13 baking pan with parchment paper.
Make the crust: In a bowl, mix together 1 1/2 cups flour, 1/2 cup sugar and salt. Cut in cold butter until crumbly. Press evenly into the prepared pan.
Bake crust for 15 minutes until lightly golden. Allow to cool slightly.
Make the pineapple filling: In a bowl, whisk the eggs and 1 cup sugar until smooth. Mix in 1/4 cup flour, baking powder and vanilla. Fold in the drained crushed pineapple.
Pour the pineapple filling evenly over the crust. Bake for 25-30 minutes until set on the edges.
Allow bars to cool completely in pan. Once cooled, dust generously with powdered sugar before slicing into squares.
Notes:

For extra tropical vibes, add 1/2 cup shredded coconut to the filling.
Garnish bars with pineapple slices or toasted coconut if desired.
Bars can be refrigerated for up to 5 days. Allow to come to room temp before serving.
These gooey, crumbly, pineapple-packed bliss bars will give you a serious taste of warm weather tropical vibes no matter the season! Pure nostalgic citrus-y heaven.