1Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In 2-quart saucepan, mix cranberries, granulated sugar, cornstarch and pineapple. Heat to boiling, stirring frequently; reduce heat. Cover; simmer 10 to 15 minutes, stirring occasionally, until cranberries pop and sauce is translucent.
2Meanwhile, in large bowl, mix flour, oats, brown sugar and salt. Cut in butter, using pastry blender or fork, until crumbly. Stir in pecans. Reserve 1 cup mixture for topping. Press remaining crumb mixture in pan.
3Pour fruit mixture over crust. Sprinkle with reserved crumb mixture.
4Bake 28 to 32 minutes or until top is golden brown. Cool completely on cooling rack, at least 1 hour. For bars, cut into 6 rows by 6 rows.