Pineapple Crock Pot Baked Beans make for a one of a kind delicious side dish for your next BBQ or potluck. The recipe comes together in a flash and it is likely to disappear quickly as your friends and family will absolutely need a second helping!

Stirring baked beans in a crockpot with a silver ladle

I love baked beans, they’re pretty much a staple for every BBQ or cookout around here and this Pineapple Crock Pot Baked Beans recipe is one of our favorites. Delicious beans with tidbits of juicy pineapple, bacon, green peppers and onions cook up effortlessly in the slow cooker!

You can start this recipe in the morning and go about your day without having to check back in on the beans. That alone makes it an ideal summer recipe for me! I prefer to spend summer afternoons on the deck and not in my kitchen!

Pineapple Baked Beans ingredients in a black crockpot before mixing together

You can adjust sweetness with more or less molasses depending on your baked bean preferences. If you don’t have dijon you can use regular mustard and the recipe will still taste great! Not only can this recipe be modified, but it also it goes well with every kind of cook out food possible! From burgers and steaks to chicken or even over toast, pineapple crock pot baked beans will complement the meal perfectly.

If you prefer thicker baked beans, leave the lid off of the slow cooker for the last 30-45 minutes of cook time. If the beans get too thick while sitting on warm, stir in a little bit of hot water to get right consistency.

White bowl of Pineapple Crock Pot Baked Bean

Items You’ll Need For This Recipe

*Crock-Pot  * Dijon MustardPineapple Tidbits *

Stirring baked beans in a crockpot with a silver ladle
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Pineapple Crock Pot Baked Beans

Pineapple Crock Pot Baked Beans make for a one of a kind delicious side dish for your next BBQ or potluck.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 10 servings

Ingredients  

  • 28 ounces baked beans in tomato sauce
  • 16 ounces baked beans
  • 15 ounces kidney beans or northern beans, drained and rinsed
  • 1 pound bacon
  • 1 large white onion diced
  • 1 green bell pepper diced
  • 20 ounces pineapple tidbits drained
  • 2 cloves garlic minced
  • ½ cup ketchup
  • 2 tablespoons dijon mustard
  • 5-6 dashes hot sauce Tabasco
  • 2 tablespoons molasses
  • salt & pepper

Instructions 

  • Chop raw bacon and fry over medium heat until crispy. Drain on paper towels.
  • Drain grease leaving about 2 tablespoons in the pan. Cook onion in bacon grease until soft.
  • Combine all ingredients in a 6 qt slow cooker and cook on high 4 hours or low 8 hours. If you prefer thicker baked beans, leave the lid off of the slow cooker for the last 30-45 minutes.

Notes

These beans can be left on warm for a few hours. If they become too thick, stir in a little bit of hot water to reach desired consistency.
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Nutrition Information

Calories: 271 | Carbohydrates: 18g | Protein: 8g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 646mg | Potassium: 423mg | Fiber: 2g | Sugar: 8g | Vitamin A: 170IU | Vitamin C: 17.2mg | Calcium: 51mg | Iron: 1.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I made this with fresh diced pineapple & used cranberry beans that i had cooked from dry. We really enjoyed it & will make again!

  2. I’m confused about the baked beans in the tomato sauce step. Does this require tomato sauce or do baked beans and tomato sauce come together in a can? Thank you! Making it tonight for a party.

    1. Thank you Lily! The only version I have has a bit of bacon. While I haven’t tried it, you can try leaving the bacon out and perhaps add a bit of salt and liquid smoke to add some extra flavor. Let us know how it goes!

  3. Absolutely delicious! I used 28 oz. Bush’s Bold and Spicy and then the small can was plain pork and beans, because that’s what I had on hand. I followed the recipe to a T and I will make this again and again.5 stars

  4. Great recipe. I used one 16oz can of beans with 8 oz of dried navy beans soaked overnight then boiled . Found some leftover pork roast which I added . Made enough to serve four plus leftovers. now following you on Instagram.

  5. I just wanted to say thank you. I have been tired of making the same thing every week for dinner. I see your recipes and they look wonderful, so I have been making new things. My family love it! I even dug out my old crock pot that hasn’t been used in years. I love the videos too, so I have an idea ahead of time what to do and how it should look. My husband always says I only make things from a box or can, but thanks to you, I’m showing him I can cook!

    1. Hey Dawn, thanks for sharing your story. I’m so happy for you! It’s a great feeling making a meal that the whole family enjoys. :)

  6. Crock pot recipes = Good.
    Crock pot recipes in the SUMMER?!?!?! = amazing.

    I would have never thought to break out the crock pot right now. What a wonderful idea :-D Pinning for later.

  7. We love beans in our house. Love the addition of the pineapple. That created a sweet flavor totally naturally.

  8. Love the tip for thicker beans, totally my jam — I cannot WAIT to try these ladycakes! <3