Pineapple BBQ Crock Pot Baked Beans
The easiest baked beans you’ll ever make—and honestly, the most delicious. These slow cooker pineapple BBQ baked beans are loaded with bacon, sweet fruit, smoky sauce, and big summer flavor!
Servings: 12 servings
Ingredients
- 8 slices thick-cut smoked bacon diced
- 1 medium yellow onion finely diced
- 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
- 1 (20-oz) can pineapple chunks drained (reserve juice)
- 1 ½ cups BBQ sauce I used Stubb's Hickory Bourbon
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
Instructions
- Cook bacon and onion in a large skillet over medium heat until onion has softened, about 5-6 minutes. Drain if desired (I don’t :D) and place in a 5-6 quart slow cooker.
- Add the rinsed and drained beans to the slow cooker, along with all other ingredients plus 3-4 tablespoons reserved pineapple juice. Stir well, taking care that everything is coated in sauce and nothing sticks to the bottom of the cooker.
- Cover and cook on HIGH for 2-3 hours or on LOW for 5-6 hours. For thick beans, open lid and cook uncovered for the last 30-60 minutes. Check for seasoning and serve warm.
Video
Notes
Don’t drain the bacon unless you want to—fat adds flavor. Use a BBQ sauce you love (sweet & smoky works best). For thicker beans, crack the lid open for the last 30–60 minutes. Taste and adjust with sugar or vinegar if needed. Cook outside to avoid heating your kitchen!