1/4 c. soft butter
1 c. firmly packed brown sugar
1 1/2 c. flaked coconut
1 c. flour
1/4 tsp. salt

Cream 1/4 cup butter and brown sugar. Add flour, salt and coconut. Mix until crumbly. Set aside.

FILLING:

3/4 c. sugar
2 tbsp. cornstarch
1/4 tsp. salt
1 tbsp. butter
1 tbsp. lemon juice
1 (8 3/4 oz.) can crushed pineapple, including juice

Stir together 3/4 cup sugar, cornstarch and salt in saucepan. Add crushed pineapple. Cook and stir until thickened and clear after boiling - about 5 minutes. Remove from heat. Stir in butter and lemon juice. Preheat oven to 350 degrees. Grease and flour 9 x 9 inch pan.

Press half of coconut mixture firmly into pan. Spread pineapple filling evenly over surface. Cover with remaining crumb mixture. Press top layer firmly. Bake until golden brown - about 35 minutes. Cool on wire rack. Cut into 24 bars.