Want to be the star of your next potluck or tailgating party? Bring these Pineapple BBQ Crock Pot Baked Beans – they are the highlight of any picnic!
If you’re a pineapple lover, you cannot miss making this baked bean recipe! I love everything about baked beans and about pineapple in savory dishes. Needless to say, this is a match made in heaven.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
- Pineapple: Fresh or canned both work. I used fresh for these photos, but I’ve made the baked beans many times with canned. I recommend using canned in juice and not in syrup.
- Bacon: You can leave the bacon out if you want to make this vegetarian. You can also use diced ham instead of bacon – especially great if you’ve got holiday leftovers to use up!
- BBQ sauce: It’s one of the main flavors here, so you don’t want to use one you won’t like. I used Stubb’s Hickory Bourbon which you can order from Amazon here*. If BBQ sauce is too spicy for you (or your kids), you can just use ketchup instead!
- More flavor: I like to keep this recipe pretty mild and simple. If you want to add more flavor, feel free to add ½ diced green pepper and/or ½ diced onion.
Step by step photos
- A 4-5 quart slow cooker is best suited for this recipe. I you’re feeding a large crowd and want to double the recipe, use a 6-8 quart slow cooker.
- Add sugar to taste! If you like sweet beans, you may need to add a little more than the recipe suggests. If you don’t want to add refined sugar, you can either leave it out or use honey or maple syrup instead.
- You can also cook this in the oven. Place all ingredients in a 4-5 quart Dutch oven and stir well. Cover with the lid and bake in the oven at 300°F for 1.5 – 2 hours.
Baked bean FAQs
Navy beans (also known as haricot beans) are most commonly used in commercial canned baked beans. But most beans can be use in baked beans – butter beans, great Northern, white kidney, pinto… I have used all of these in baked beans before and they’re all fine. You can also use a mix!
If you want to make your beans thicker, you can smoothly blend up to 1 cup of the beans, then stir them back into the dish. This should thicken the sauce up nicely if it was too thin for you.
This is a pretty big recipe and if you just like having baked beans at home and aren’t making them for a party, you can easily cook them, cool them completely and then freeze them in portions. I do it all the time.
To reheat, thaw them in the fridge overnight and heat gently over medium heat until piping hot, stirring a few times to make sure they’re heated evenly everywhere. You might need to add a little extra liquid if they thicken up too much!
Baked beans go so well with all sorts of summer/BBQ foods! You can serve them with grilled meats (try a steak with my perfect steak marinade!) or with sloppy joes. Pulled pork is a classic with beans!
Watch the recipe video
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Pineapple BBQ Crock Pot Baked Beans
- 2 (15-oz) cans white beans rinsed and drained
- 1 (15-oz) can pineapple chunks, drained (juice reserved if desired) OR ½ fresh pineapple, cubed
- 2 tablespoons chopped bacon
- 1 (18-oz) bottle BBQ sauce I used Stubb’s Hickory Bourbon
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- ½ cup water OR reserved pineapple juice
- Add everything to a 4-5 quart slow cooker and stir until well combined. Cook on low for 4 hours. Stir. Serve garnished with chopped green onions, if desired.
More recipe information
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