Preheat the oven to 350 degrees.

Prepare an eight-by-eight-inch pan by lining it with foil and then spraying it lightly with cooking spray.

For the crust, add all of the ingredients to a mixing bowl, and cut it together with a pastry cutter or a couple of forks until everything is well combined and is a bit crumbly.

Set aside 3/4 cup of the crust mixture, and press the rest evenly into the bottom of your prepared pan. Bake it for 10 minutes.

While the crust bakes, add the egg, sugar, yogurt, vanilla and flour to the same mixing bowl, and beat until it is smooth and creamy. Set it aside.

When the crust is done, pull it out of the oven and carefully line the entire bottom with pineapple chunks. Leave just a smidgeon of room between each chunk for the filling to get into.

Pour the filling evenly over the top of the pineapple, and then evenly sprinkle the reserved crust mixture over the top.

Bake for another 35 minutes or until the edges are set and the top is just starting to brown.

Let the bars cool before slicing them and serving them. Store the bars in an airtight container.