3/4 c. granulated sugar
1 c. canned crushed pineapple, undrained
3 tbsp. cornstarch
1/4 tsp. salt
1 tbsp. lemon juice
1 tbsp. butter
1 c. brown sugar, firmly packed
1/4 c. butter
1 c. sifted all purpose flour
1/2 tsp. salt
1 1/2 c. shredded coconut

Mix together granulated sugar, pineapple, cornstarch, and 1/4 teaspoon salt. Bring mixture to a boil. Cook until thickened and clear, about 5 minutes, stirring constantly. Remove from heat, and blend in lemon juice and 1 tablespoon butter. Cool slightly. Meanwhile, cream the brown sugar and 1/4 cup butter together until fluffy. Add flour, 1/2 teaspoon salt and coconut and mix until crumbly. Press half of the crumb mixture firmly into a greased flour 9 inch square pan. Spread evenly with pineapple filling. Cover with the remaining crumbs and press top layer down firmly. Bake at 350 degrees or until golden brown. Turn out on a wire rack to cool. Cut into bars.