Pineapple BBQ Baked Beans

Traditional BBQ Baked Beans With a Tropical Flair!

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 it’s 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 add 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 obviously better as the pineapple gets caramelized but a slow cooker is great for a get together 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.

Hope you love them!

Yield: 8

Author: Lauren Lester

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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

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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

1. If baking, preheat the oven to 425° F. If using a slow cooker, preheat to low or high.
2. Heat the oil in a large skillet over medium high heat. Once hot, add the onions and peppers, cook, stirring frequently, for about 5 minutes or until starting to brown. Add in the garlic and cook another minute longer. Transfer to a 9x13 baking dish if baking or your slow cooker.
3. Add the remaining ingredients to the baking dish or slow cooker and gently mix to combine. Transfer to the oven and bake for 35-40 minutes or slow cook for 2-3 hours on high or 4-5 hours on low. Stir once or twice while cooking.
4. Serve with cilantro if desired.

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.