Preheat your oven to 325 degrees F and line an 8x8 inch baking pan with parchment paper or foil. Spray it with a nonstick spray and set aside. Place a large nonstick skillet over medium-high heat. While the pan is heating up, place the pineapple on a large plate that has been lined with a paper towel. Place another paper towel on top and pat dry to absorb some of the liquid. Transfer the pineapple to a small bowl and toss it with the granulated sugar and 1/2 teaspoon of the salt. Place the 2 tablespoons in the hot skillet. It should sizzle and bubble. Once the butter has melted, add the pineapple and spread out so that it's in a single layer. Cook the pineapple for about 8 minutes, and allow it to caramelize just a bit. Toss it every 2 minutes or so, so that it is evenly caramelized. Pour the pineapple into a bowl along with it's leftover juices. Set aside.

In a medium bowl, whisk together the flour, baking powder, the remaining 1/2 teaspoon salt, cinnamon, ginger, cloves, and allspice. Set aside. In a separate larger bowl, whisk together the coffee, honey, brown sugar, eggs, grapeseed oil, and vanilla extract. Add the dry ingredients to the wet and stir until no lumps remain. Fold in the pineapple and reserved juice. Pour the mixture into the prepared pan and sprinkle the top with turbinado sugar.

Place the pan in the oven and bake for 1 hour to 1 hour and 15 minutes, rotating the pan every 30 minutes, until the top is very dark brown and a toothpick comes out clean. Remove from the pan from the oven, and let the bars cool for about 30 minutes in the pan before transferring to a large cutting board. Cut the bars into 16 equal pieces and enjoy immediately. Alternatively, you may place the bars in the oven for 2-3 days. Enjoy!