Pineapple Baked Beans from Scratch

Homemade pineapple baked beans with bacon in a small bowl, with a pot of baked beans in the background.

Smoky Pineapple Baked Beans from Scratch are slow-baked with bacon, brown sugar, molasses, and pineapple for a sweet, tangy BBQ side dish perfect for potlucks and cookouts.

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 240kcal

Author Renee

Equipment

1 10-inch Enameled Cast Iron Dutch Oven

Ingredients

For Cooking the Beans (skip if using canned beans)

1 pound dry navy beans or 4 cans, rinsed & drained
¼ teaspoon baking soda
1 tablespoon kosher salt
1-2 sprigs rosemary
1 small onion quartered
2 medium carrots quartered
3-4 cloves garlic

Everything Else

8 ounces thick bacon cut into batons
1 large onion chopped
20 ounces pineapple tidbits drained
20 ounces crushed pineapple gently drained
⅔ cup ketchup
6 tablespoons brown sugar
2 tablespoons molasses
1½ tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar or maple balsamic
2 tablespoons yellow mustard
3 cloves garlic
2 teaspoons smoked paprika
1 teaspoons kosher salt
1-2 teaspoons hot sauce optional
½ teaspoon liquid smoke
½ teaspoon black pepper
½ teaspoon onion powder
½-1 teaspoons chili flakes optional

US Customary - Metric

Instructions

Prepare the beans. If using dried beans, cook 1 pound of dried beans until fully tender and drain. If using canned beans, drain and rinse 4 cans of beans.
Cook the bacon. In a large skillet, cook the bacon over medium heat until browned and beginning to crisp. Remove with a slotted spoon and set aside.
Cook the onions. Add the onions to the bacon drippings and cook until softened and lightly browned, about 8-10 minutes.
Mix the sauce. Gently drain the crushed pineapple by tossing it lightly in a mesh sieve. You don't need to press it; just let the liquid drain naturally.
In a large bowl, combine the ketchup, brown sugar, molasses, mustard, Worcestershire sauce, crushed pineapple, garlic, smoked paprika, hot sauce, liquid smoke, onion powder, black pepper, and chili flakes.
Assemble the beans. Place the cooked beans in a large Dutch oven. Add the bacon, onions, sauce mixture, and any reserved bacon drippings. Stir well to combine.
Add liquid. Stir in enough hot water or broth to just barely cover the beans, about 2 cups.
Bake. Preheat the oven to 325°F. Bake uncovered for 2 hours.
Add the pineapple tidbits. Stir in the drained pineapple tidbits. If needed, add a little more hot water to keep the beans loose and saucy.
Continue baking. Return the beans to the oven and bake for 1½-2 hours longer, or until the sauce is rich and thick and the top is lightly caramelized.
Finish and serve. Taste and adjust seasonings as needed. If the beans taste too sweet, stir in 1-2 teaspoons apple cider vinegar.
Serve warm.

Notes

Navy beans are traditional, but Great Northern, pinto, or small red beans also work well.
If using dried beans, cook them until fully tender before assembling the baked beans.
For the best flavor and texture, use both crushed pineapple and pineapple tidbits. The crushed pineapple melts into the sauce, while the tidbits provide bright bursts of pineapple flavor.
Check the beans occasionally during baking and add a splash of hot water if they become too thick before they're finished cooking.
These beans can be made a day ahead and often taste even better after resting overnight.
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Yield: approximately 12-14 side dish servings.

Nutrition