Pineapple BBQ Baked Beans

Classic baked beans get an upgrade with a flavorful riff off my Hot Pineapple BBQ Sauce, blending sweet, smoky, and spicy elements. Perfect for barbecues or weeknight dinners, these beans are both classic and funky at the same time.

 

I can’t get enough of pineapple and BBQ together. It’s one of my very favorite combos, smoky and sweet with a little tropical flair.

The obsession stems back to my adoration for a local wing joints Hot Pineapple BBQ Sauce which I quickly hacked together in my own kitchen so I’d never have to be without.

It makes its way onto soy curls at least once a week but I’ve been having fun trying out a few new things too.

Enter these Pineapple BBQ Baked Beans.

I’ve essentially used the same ingredients that I use in my Hot Pineapple BBQ Sauce recipe but added in a few more for good measure to make the best damn baked beans I’ve ever had.

I’ve used both a slow cooker method and traditional baked method. The baked is better as the pineapple gets caramelized but a slow cooker is great for a gathering as it will keep warm for hours. You do what works best for you, I’ll give you both instructions in the recipe below.

Side note, I’m obsessed with these baked beans with some plain white rice, I know it sounds weird but trust me, so good.

Yield: 8
Author: Lauren Lester
Pineapple BBQ Baked Beans

Pineapple BBQ Baked Beans

Classic baked beans get an upgrade with a flavorful riff off my Hot Pineapple BBQ Sauce, blending sweet, smoky, and spicy elements. Perfect for barbecues or weeknight dinners, these beans are both classic and funky at the same time.
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
Cook modePrevent screen from turning off

Ingredients

  • 1 tablespoon avocado oil
  • 1/2 cup diced white onion
  • 1/2 cup diced bell pepper
  • 2 cloves garlic, minced
  • 1 1/2 cups diced pineapple (fresh, canned, or frozen)
  • 2/3 cup prepared BBQ sauce (a thick sweet and smoky one)
  • 1/3 cup ketchup
  • 1/3 cup dark brown sugar
  • 3 tablespoons prepared yellow mustard
  • 3 canned chipotle peppers in adobo sauce + 1/4 cup of the adobo sauce, minced
  • 2 tablespoons hot sauce (I use Franks RedHot)
  • 3 cans beans, drained not rinsed (I use pinto or navy typically)

Instructions

Notes

Store any leftovers in an airtight container in the refrigerator for up to 7 days. Reheat on the stovetop over low, in the oven, or the microwave. They are also delicious cold.

Lauren Lester

Lauren Lester is a creative strategist, visual artist, and marketer with a career at the intersection of food, art, and business. She’s built food media brands reaching millions, designed websites and brands that bring creative visions to life, and consulted on multi-million-dollar content marketing investments. Lauren has collaborated with globally recognized brands, co-authored a cookbook (in her pre-vegan days), and sold hundreds of recipes in leading outlets. Her work is defined by a blend of creativity, strategy, and adaptability, resulting in a career that’s anything but conventional.

https://laurenlester.net
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Hot Pineapple BBQ Sauce

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