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.
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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I just made these for the first time and the flavor was delicious! My only issue was that the onions I added were still fairly raw and crunchy after following the baking instructions (30 minutes covered, 20 minutes uncovered at 350 degrees). I had to recover the beans and cook them for an additional 20 minutes or so to get the onions soft enough. I’m not sure if I didn’t mince them small enough or if I did something else wrong. I will definitely make these again because the flavor is SO good, but I think next time I might sauté the onions a bit first or maybe try to mince them smaller. Thank you for such a delicious recipe!
So glad you loved the flavor and are already planning round two! You nailed the diagnosis yourself. Mincing them a little smaller next time should do the trick, and a quick sauté before they go in is a great idea too. Either way you will get that soft, sweet onion texture that really makes the dish. Thank you for such a thoughtful note!
XO, Donya