For cookouts, potlucks, or a weeknight meal, Pineapple BBQ Baked Beans is the side dish to serve! Made with pineapple, brown sugar, and honey, with just the right amount of spice, then topped with bacon, these beans will be the first thing to disappear from the table.
This baked beans recipe or Crock Pot Baked Beans are side dish favorites that are easy to make and great for feeding a crowd.
Over the years, it has become a running joke about how much my youngest son loves baked beans. When he was little, Hunter would ask if we were having baked beans whenever we grilled out. In his mind, if we were having a cookout with burgers and dogs, then his favorite side dish would surely be part of the menu.
Now, I’m not opposed to making baked beans for my sweet boy, but honestly, after serving my much-loved Bake Bean recipe for years, I decided it was time to change things up a bit. I took the core ingredients of my traditional recipe and added a few new flavors. After some experimentation, my Pineapple BBQ Baked Beans recipe was born.
What To Serve With These Amazing Baked Beans?
What You’ll Need To Make Pineapple BBQ Baked Beans
- Canned Pork and Beans
- Canned Pineapple Chunks
- Your Favorite BBQ Sauce ( I use Sweet Baby Ray’s)
- Brown Sugar
- Whole Grain Mustard
- Garlic Powder
- Salt and Pepper
Scroll Down For Measurements And Ingredients
Tips For Making Pineapple BBQ Baked Beans
- I use canned pork and beans because I think they are perfect for baked beans and because that’s what my Mama used. You can sub out for great northern beans if you like. You can also make this dish with a combination of both kinds of beans.
- Likewise, you may not be a fan of mustard, but I promise you will be so happy you didn’t skip this part of the recipe! Whole grain mustard gives just the right amount of tang, and the tender mustard seeds give a “little pop” in your mouth with every bite.
- Feel free to use whatever kind of BBQ sauce you like. Just make sure it’s a high-quality brand.
- My recipe calls for canned pineapple chunks. I’ve found that sometimes the chunks are a bit large, so I cut them in half before mixing them into the beans.
Can This Recipe Be Made Ahead Of Time?
Yes, it sure can. Make the full recipe, cover it with aluminum foil, and store it in the fridge until ready to bake.
How To Store Leftovers
If you are lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
To reheat, place the beans in a microwave-safe bowl and heat until warmed through.
More Cookout Side Dishes To Serve
- BLT Tortellini Pasta Salad
- Green Bean Salad
- Southern Fried Corn
- Best Caprese Pasta Salad
- Creamy Cole Slaw
- Heat oven to 350 degrees. Lightly coat an 11×17 inch baking dish with cooking spray. Set aside.
- Drain pineapple chunks and reserve 2 tablespoons of juice. To a large bowl add the drained beans, pineapple chunks, and chopped onion.
- Mix all ingredient together then pour into prepared dish. Add bacon pieces to the top of the mixture. Cover with foil and bake for 30 minutes. Uncover beans and continue to cook for 20 minutes. Remove from the oven, and let sit for 5 minutes. Serve hot.