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Slow Cooker Pineapple BBQ Baked Beans in ladle

Baked Beans with Pineapple

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Ingredients Method Notes

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)

Method
 

  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.