Description
You’ll love how these Hawaiian beans with bacon and pineapple walk the perfect line between sweet and savory. Smoky applewood bacon, bell pepper, and onion build a savory base, while ketchup, brown sugar, and crushed pineapple create a glossy island-style sauce that clings to every bean. Make them low-and-slow in the oven or hands-off in your slow cooker—either way, you get a crowd-pleasing side for potlucks, barbecues, and weeknights.
Ingredients
- 6 slices smoky applewood bacon, diced
- 1 cup green bell pepper, diced fine
- 1 cup sweet onion, diced
- 1 (6-ounce) can crushed pineapple, drained
- 3/4 cup ketchup
- 1/2 cup brown sugar, packed
- 2 tablespoons Worcestershire sauce
- 1 large (28-ounce) can pork and beans in tomato sauce, slightly drained
or 2 (14.5-ounce) cans
Instructions
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Render the bacon: Add diced bacon to a large skillet (or multi-cooker on Sauté). Cook over medium-low, stirring occasionally, until much of the fat renders and edges begin to crisp.
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Sauté vegetables: Carefully spoon off excess grease, leaving about 1½ tablespoons in the pan. Add bell pepper and onion; sauté ~5 minutes until softened and fragrant.
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Combine: Stir in the slightly drained pork and beans and the drained crushed pineapple. Add ketchup, brown sugar, and Worcestershire; mix until the sauce is uniform.
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Choose your method:
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Oven: Transfer to a 2-quart casserole, cover tightly with foil, and bake at 300°F (150°C) for 1 hour.
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Slow cooker / Multi-cooker: Transfer to the cooker, cover, and cook LOW 3 hours or HIGH 1 hour.
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Serve: Stir, taste, and adjust seasoning if desired. Let stand 5–10 minutes to thicken before serving.
Notes
- Make-ahead: Assemble up to 24 hours in advance; cover and refrigerate. Bake/slow-cook as directed, adding 5–10 minutes if starting cold.
- Thicker sauce: Uncover for the last 10–15 minutes in the oven or simmer 5–10 minutes on Sauté after slow cooking.
- Add heat: Stir in 1–2 teaspoons chili garlic sauce or a pinch of red pepper flakes.
- Extra smoky: Replace part of the ketchup with 2–3 tablespoons barbecue sauce or add ½ teaspoon smoked paprika.
- Serving ideas: Pile alongside grilled chicken, pulled pork, ribs, or a simple green salad and cornbread.
- Storage: Refrigerate up to 4 days; freeze up to 2 months. Reheat gently with a splash of water if needed.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Oven or Slow Cooker
- Cuisine: American (Hawaiian-Inspired)
Nutrition
- Serving Size: ¾ cup
- Calories: 240
- Sugar: 22 g
- Sodium: 780 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2 g
- Carbohydrates: 46 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 15 mg
