Description
This Pineapple BBQ Crock Pot Baked Beans recipe offers a delicious twist on classic baked beans with the addition of sweet pineapple chunks, smoky bacon, and tangy BBQ sauce. Cooked low and slow in a crock pot, these beans develop rich, hearty flavors perfect as a side dish for any barbecue or family meal.
Ingredients
Scale
Meat and Vegetables
- 8 slices thick-cut smoked bacon, diced
- 1 medium yellow onion, finely diced
Beans
- 1 (28-oz) can cannellini or navy beans, drained and rinsed
- 1 (28-oz) can pinto beans, drained and rinsed
- 1 (14-oz) can red kidney beans, drained and rinsed
Other Ingredients
- 1 (20-oz) can pineapple chunks, drained (reserve pineapple juice)
- 1 1/2 cups BBQ sauce (Stubb’s Hickory Bourbon recommended)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
Instructions
- Cook Bacon and Onion: In a large skillet over medium heat, cook the diced bacon and finely diced onion together until the onion softens, approximately 5-6 minutes. Drain excess grease if desired, then transfer the mixture to a 5-6 quart slow cooker.
- Add Beans and Other Ingredients: To the slow cooker, add all the rinsed and drained beans along with the pineapple chunks, BBQ sauce, Worcestershire sauce, brown sugar, Dijon mustard, and 3-4 tablespoons of the reserved pineapple juice. Stir thoroughly to combine all ingredients evenly and prevent sticking to the bottom of the cooker.
- Slow Cook: Cover the slow cooker and cook on HIGH for 2-3 hours or on LOW for 5-6 hours, until the beans are tender and the sauce has thickened to your liking.
Notes
- For thicker beans, cook longer uncovered on HIGH to reduce excess liquid.
- You can substitute different types of BBQ sauce to adjust sweetness and smokiness.
- Do not discard the reserved pineapple juice as it adds sweetness and moisture to the dish.
- Drain bacon grease if you prefer less fat in the dish, otherwise leaving it adds flavor.
