Southern Baked Beans with Pineapple

June 14, 2018Teresa Ambra

Southern Baked Beans with Pineapple are the BEST! No kidding. These amazing baked beans include bacon, pineapple and French-Fried Onions! Truly, one bite of these scrumptious beans and you’ll be in seventh heaven. This southern recipe is terrific for summer holiday fun like Memorial Day, Fourth of July or Labor Day. But it’s also great anytime you’re attending a potluck or family reunion–especially if you need a lot of servings!

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It is hard to believe that yesterday was the sixth birthday for Can’t Stay Out of the Kitchen. I posted my first recipe, Coconut Chocolate Chip Cookies on June 13, 2012. At the time, Pinterest was still new and food blogs had only been around a few years. I remember thinking to myself: “I can do this!”

Little did I know then, how much work goes into running a food blog! Especially the creative side, a.k.a. food photography. I’ve come a long way since those days in picture taking. All of those old, dreadful pictures are long since gone. I’ve learned so much about social media and marketing–something I never dreamed of when I started. Anyway, I’m grateful for six fun and crazy-busy years. I’m also thankful for all of you who read my blog regularly and have supported me through the process. There were so many painful baby steps in the beginning. Hopefully, it is a lot more enjoyable experience these days.

Southern Baked Beans with Pineapple (Bacon and French-Fried Onions) probably serves 25-30 easily. So, unless you have a really large family, or you enjoy leftovers, you may want to cut the recipe down to about a third of what’s written. This recipe is relatively easy. You combine pork and beans with molasses, crushed pineapple, mustard, brown sugar, garlic and Sweet Baby Rays. Pour those ingredients into a large 10×15″ baking dish (or roaster pan). Then combine cooked bacon and a can of French-Fried Onions. Whoa boy! Did I say spectacular?

Because the casserole is so dense and large, it takes several hours in the oven to get this cooked. It’s not that it’s not hot enough earlier. But the sauce thickens the longer you bake it. We prefer our baked beans on the thicker side rather than too soupy. If necessary, you can tent the top with foil to avoid over-browning the French-Fried Onions. If you cut the recipe down, you will also have to cut down the cooking time.

Back in early spring we went to dinner at a neighbor’s house one street over from ours. They had invited us to dinner since John had helped them with some computer glitches and loss of files. Linda served so many amazing things. Her delicious dishes included Amish Chicken and Noodles, Fried Green Beans, Baked Pineapple, Favorite Fruit Salad and Oreo Cookie Dessert along with about 5 other things.

The meal was fantastic, but the even greater thing was Linda let me look through her self-published cookbook. She’s a cajun style cook and let me tell you everything she cooks turns to gold! I copied out about 300 of her recipes. Yay. Southern Baked Beans with Pineapple is one of her recipes. I did have to adjust it a little from “several squirts of mustard” to one tablespoon and things like that. But basically it’s her recipe. I didn’t feel like this recipe cooked in the time allotted so I cooked it longer so the recipe wasn’t soupy. If you need the recipe to cook more quickly, divide it between two 9×13″ baking dishes. You can also drain off some of the juice from the pork ‘n beans if you get in a pinch.

We had a large Memorial Day bash at our house in May. I cooked up three BBQ Briskets, Best Ever Deviled Eggs, Bacon Potato Salad, Maple Bacon Stuffed Jalapenos and these wonderful Baked Beans. Oh, my was that ever a southern comfort meal! That didn’t include all the delicious sides and desserts everyone else brought. While I sampled everything, I gorged on these beans and the Maple Bacon Stuffed Jalapenos. Yes, yes, yes!

If you need a fantastic side for a family or company dinner, a potluck or some other summer holiday party, give Southern Baked Beans with Pineapple a try. I’m not going to even pretend there’s anything healthy in this recipe. But it sure is some of the best tasting baked beans you’ll ever eat. How can you go wrong with bacon and French-Fried Onions? Yum.

Southern Baked Beans with Pineapple are some of the most scrumptious baked beans you’ll ever eat.

Having these beans topped with bacon and French-Fried Onions makes these beans extraordinary.

Southern Baked Beans with Pineapple is a terrific side dish for summer holidays, backyard barbecues and family reunions.

This is the perfect side dish for BBQ Brisket.

Here’s what I did.

I used these ingredients.

Pour pork ‘n beans into your largest bowl. I did not drain the beans.

Add mustard, garlic, undrained crushed pineapple, molasses, Sweet Baby Ray’s BBQ sauce, and brown sugar.

Stir ingredients well to combine. Pour into a greased 10×15″ glass baking dish or a roaster pan.

Meanwhile cook bacon. I microwave it between two paper towels for about 1 minute per slice on high. Because this was thick-sliced bacon it took about 6 minutes 45 seconds to cook the 6 pieces of bacon.

Crumble the bacon into a mixing bowl. Add French-Fried Onions.

Stir ingredients to combine.

Sprinkle bacon and French-Fried Onion mixture over top of the baked bean mixture.

Bake about one hour at 350. If necessary, tent with foil. Bake an additional 1-2 hours, or until hot, bubbly and sauce has thickened.

I served Southern Baked Beans with Pineapple with BBQ Brisket, my Famous Deviled Eggs, Bacon Potato Salad and Maple Bacon Stuffed Jalapenos. Yum.

The bacon and French-Fried Onions on the top does the trick!

Seriously, you will drool over every bite of these Southern Baked Beans with Pineapple. The crushed pineapple, brown sugar, molasses and Sweet Baby Ray’s BBQ sauce add incredible flavor to these beans. We loved these beans with BBQ Brisket.

Here’s the recipe.

SOUTHERN BAKED BEANS WITH PINEAPPLE

(Recipe adapted from Linda Stiles, Ovilla, TX)

Southern Baked Beans with Pineapple

Teresa Ambra

Southern Baked Beans with Pineapple also include bacon, French-Fried Onions & Sweet Baby Ray's BBQ sauce! 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Prep Time 15

Cook Time 3

Total Time 3 15

Course Side Dish, Vegetable

Cuisine Southern

Servings

Calories 341 kcal

Equipment

1 10x15" glass baking dish or larger roaster pan
1 large mixing bowl
1 wooden spoon
measuring cups
measuring spoons
1 sharp knife to cut vegetables
1 large skillet to fry bacon (or microwave the bacon)
aluminum foil

Ingredients

10 lb. can pork and beans undrained (10 lbs.) (I used three 55-oz. containers Bush’s baked beans with bacon and brown sugar)
3 cloves garlic finely minced
1 tbsp. prepared mustard
6 strips thick-sliced bacon fried crisp (I prefer Wright’s)
1/2 cup molasses
6 oz. can French's Fried onions
1 cup barbecue sauce (I used Sweet Baby Rays)
1/2 cup brown sugar packed
20 oz. can crushed pineapple undrained

Instructions

Mix beans, garlic, mustard, molasses, BBQ sauce, crushed pineapple and brown sugar in a large mixing bowl.
Pour into a very large 10x15” (or larger) greased baking dish.
Crumble fried bacon and mix together with Fried onions.
Sprinkle on top of beans.
Bake at 350 for about 1 hour.
Cover with foil and bake another 1-2 hours until beans thicken.

Notes

NOTE: I microwave the bacon on high heat for about one minute per slice. Since this was thick-sliced bacon it took 6 minutes 45 seconds to cook the bacon sufficiently.

NOTE: I covered the casserole with foil after an hour to prevent over-browning the French fried onions.

NOTE: This large amount is great if you’re taking the beans to a potluck. I would cut the recipe down to about a fourth of this amount to feed a family of six.

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 341kcalCarbohydrates: 57gProtein: 11gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 18mgSodium: 993mgPotassium: 739mgFiber: 10gSugar: 16gVitamin A: 41IUVitamin C: 6mgCalcium: 122mgIron: 4mg

Keyword bacon, baked beans, barbecue, casserole, pineapple, side dish

Tried this recipe?Let us know how it was!

Southern Baked Beans with Pineapple makes a huge batch – probably enough to serve 25-30 people. It’s great to bring to potlucks.

While this side dish isn’t low in calories, it’s high in taste!

Southern Baked Beans with Pineapple is southern comfort food like you won’t believe! We served the side dish with BBQ Brisket, Bacon Potato Salad, Deviled Eggs and Maple Bacon Stuffed Jalapenos. Yes, it was a meal made in heaven.

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Southern Baked Beans with Pineapple

Teresa Ambra

Southern Baked Beans with Pineapple also include bacon, French-Fried Onions & Sweet Baby Ray’s BBQ sauce! 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Prep Time 15

Cook Time 3

Total Time 3 15

Course Side Dish, Vegetable

Cuisine Southern

Servings

Calories 341 kcal