For cookouts, potlucks, covered dish suppers, 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 BBQ sauce and mustard, then topped with bacon these beans will be the first thing to disappear from the table.
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 was sure to 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 a bit of experimentation, my Pineapple BBQ Baked Beans recipe was born. This past weekend I served them at Sunday supper and I can proudly report that these baked beans have been declared Hunter’s new favorite side dish!
What You’ll Need To Make Pineapple BBQ Baked Beans
- Canned Pork and Beans
- Canned Pineapple Chunks
- Onion
- Your Favorite BBQ Sauce ( I use Sweet Baby Ray’s)
- Brown Sugar
- Ketchup
- Honey
- Whole Grain Mustard
- Garlic Powder
- Salt and Pepper
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.
- 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.
- This recipe can be made ahead of time, covered, and stored in the fridge until you’re ready to bake and serve.
More Cookout Side Dishes To Serve
If you make this recipe, let me know!
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Ingredients
- 4 16 ounce cans pork and beans drained
- 1 20 ounce can pineapple chunks
- 1/2 cup onion - minced
- 1 cup BBQ sauce
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/4 cup whole grain mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt and pepper
- 4 strips bacon - cut into 1-inch pieces
Instructions
- Heat oven to 350 degrees. Lightly coat an 11x17 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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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
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
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
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
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
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