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
- Your Favorite BBQ Sauce ( I use Sweet Baby Ray’s)
- Brown Sugar
- 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
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- 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
- 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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