Pineapple BBQ Baked Beans are the perfect side dish for cookouts, potlucks, or weeknight meals! With sweet pineapple, brown sugar, honey, and a touch of spice, these beans topped with crispy bacon will be the first to disappear from the table.
Based on my famous Crock Pot Baked Beans, this pineapple version is just as easy to make and great for feeding a crowd.
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5-Star Reader Comment
This is a “go-to” recipe for many generations. Our family loves it and everyone that tries it wants the recipe.
Beth
Over the years, it has become a running joke about how much my youngest son loves baked beans. Now, I’m not opposed to making baked beans for my sweet boy, but honestly, after serving my much-loved baked 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.
Ingredients For Homemade Baked Beans
- Pork and Beans. Any brand will work.
- Onion adds a bit of sweetness and tang.
- Canned pineapple in big chunks. Some readers have had success with crushed pineapple, too.
- You’ll need pantry staples like BBQ sauce, ketchup, brown sugar honey, whole grain mustard, garlic powder, salt, and pepper for the sauce. You can also use molasses or maple syrup in place of honey.
- Bacon because baked beans need bacon!
How To Make Pineapple Baked Beans
- Add the sauce ingredients to a bowl. Preheat the oven and drain the pork and beans.
- Mix the sauce ingredients.
- Drain the pineapple, but reserve some of the juice for later. Mix the pineapple, beans, and chopped onion, and pour the sauce over the beans.
- Mix everything together in the large bowl, transfer to the baking dish, and top with bacon pieces. Cover with foil and bake for 30 minutes, then uncover and bake for another 20 minutes.
Alternative Ways To Cook Beans
Make it in advance
To make this ahead of time, follow the written instructions, but instead of covering the dish with foil and baking it, you’ll want to cover it in plastic wrap so it’s airtight. Then, place it in the fridge overnight. I recommend only keeping it in the fridge for a day or two before baking and serving it.
Slow Cooker
To do this, I would prepare the ingredients according to the original directions and then put them in the slow cooker on low for 4-5 hours.
Donya’s Tips For Making Pineapple Baked Beans
- I use canned pork and beans (just navy beans and pork) because I think they are perfect for baked beans and because that’s what my Mama used. You can substitute great Northern Beans if you like. You can also make this dish with a combination of both kinds of beans.
- 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. Sometimes, the chunks are large, so I cut them in half before mixing them into the beans.
Frequently Asked Questions
If you are lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Place the beans in a microwave-safe bowl to reheat and heat until warm.
Thanks to draining the pineapple, these are already pretty thick. But if they’re too thin or saucy, you can remove some of the beans, blend them, and then stir them back in to thicken the baked beans.
Yup, you can freeze leftovers or portions of the recipe. Just keep them in a freezer-safe container and let them thaw overnight before reheating.
What To Serve With These Amazing Baked Beans
To make this a full cookout meal, try serving these beans with Air Fryer Hot Dogs or Air Fryer Chicken Legs. Hamburger Hobo Dinner Foil Packs, and Creamy Cole Slaw are the perfect dishes to serve with these pineapple brown sugar beans.
Craving More Side Dishes? Try These
If you tried this Pineapple BBQ Baked Beans Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 4 16 ounce cans pork and beans drained
- 1 20 ounce can pineapple chunks
- ½ cup onion – minced
- 1 cup BBQ sauce
- ½ cup ketchup
- ½ cup brown sugar
- ¼ cup honey
- ¼ cup whole grain mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt and pepper
- 4 strips bacon – cut into 1-inch pieces
Instructions
- 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.
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Janice Noble
My Mom made these all my life til she stopped cooking. She is 96 now. I remember when someone new would go to try them, they would think she had chunks of fat meat instead of pineapple. She is from Tennessee and been in Florida for last 65 years.
Kristi Groves
Did your son approve of the pineapple addition?
Of course.
~Donya
Beth
This is a “go-to” recipe for many generations. Our family loves it and everyone that tries it wants the recipe.
Tee Boyd
these were a huge hit at a superbowl pot luck. I had several people rave about the falvor and asked to take home any leftovers… that was a 1st.
Awesome!Thank you for the outstanding rating.
~Donya
Janie bolton
Can this dish be made ahead and cooked the next day or later?
Donya
Hey there Janie!
Thank you so much for your interest in this recipe, I think you’re really going to love it, these baked beans have the PERFECT balance of flavors! You can absolutely prepare this dish ahead of time, simply follow the written instructions but instead of covering the dish with foil and baking it, you’ll want to cover it in plastic wrap so it’s airtight and then place it in the fridge overnight. I would recommend only keeping it in the fridge for a day, two at most, before baking and serving it. I hope this is helpful, let me know how everything turns out if you give it a try, I’d love to hear what you think!
~Donya
Melinda
We love this recipe! It’s a hit every time I make it. I’m not usually a fan of beans, but these are amazing.
Donya
Hey there Melinda!
Thank you so much for your kind words and your phenomenal rating! It’s funny how the pineapples really transform the dish, I’ve had other friends tell me the same thing, that they weren’t a fan of beans accept for these BBQ Pineapple baked beans. I’m thrilled to hear y’all have enjoyed this recipe, thank you so much for your support!
~Donya
Rebecca
Loved this twist on baked beans. The mustard adds the perfect balance to the sweetness of the pineapple. All of the other ingredients work perfectly here. Great recipe as usual 🙂
Donya
Hey there Rebecca!
Wow! Thank you so very much for your kind words and your wonderful rating! I’m so glad you’re enjoying this recipe, you’re right it definitely has that perfect sweet and tangy balance. Thank you so much for your support, hope you’re having a great summer!
~Donya
Sandi
Would this work in a slow cooker?
Donya
Hey there Sandi!
Thank you so much for your fantastic rating, and that’s a great question! I normally bake this dish, I’ve never personally cooked it in a slow cooker, but I’m sure it would work well. I would prepare the ingredients according to the original directions, and then put it in the slow cooker on low for about an hour. It might take an hour and a half, but I would just check it every now and then. Let me know how this turns out, I’m definitely going to try it! Thanks for your support!
~Donya
Ken
Fresh Pineapple elevates this dish to a Heavenly level.
Avery Selden
Hey Ken!
Wow! What a great comment to receive, thank you so much. I’m so glad you enjoyed this recipe. Thank you for your support!
~Donya
bob linke
Donya – pineapple baked beans – YUM – been making these for years – try large can crushed pineapple – very subtle taste – ALSO I love these served COLD – and changed honey to molasses – bob
Christine
Thank you, Donya! Made these last night for an impromptu get together with neighbors. Gone so fast, I didn’t get any, lol. Will be making them again tomorrow. This time, no sharing, lol
Donya
Hey there Christine!
Well my goodness, what a sweet comment to read, I am all smiles after this. Thank you so much for your kind words and your phenomenal rating! I am absolutely thrilled to hear y’all enjoyed this recipe, it’s one of my family’s favorites too. I hope next time you manage to get at least a serving, you might just need to make two and hide one for yourself 🙂 Thank you so much for your support Christine, I hope you have a great rest of your day!
~Donya