These Crock Pot Baked Beans with Pineapple are a new take on a family favorite side dish. The pineapple chunks give each bite a burst of sweetness.
You can not go wrong bringing these baked beans to a family gathering or cookout. All ages agree that these are tasty.
This recipe is adapted from our tried and true Pot O’ Gold cookbook and can be fixed in your regular crock pot OR your casserole crock pot. These types recipes are our favorite. They are tried and true, classic and usually easy to make.
Barbara tends to keep these ingredients in the cabinet (except for the bacon, of course) so she can throw this together at any time. Beans are a great staple and full of protein.
The bacon is the savory and the pineapple chunks are the sweet in this dish. It’s a great side dish but hearty enough to be eaten as a main course.
Crock Pot Baked Beans with Pineapple
Check out these other recipes from the Pot O’ Gold cookbook.
- Crock Pot French Dip Au Jus
- Butterscotch Zucchini Cake
- Ranch Cauliflower Salad
- Cake Mix Cinnamon Rolls
Do you have a go-to cookbook? What kind is it? We’d love to hear what your favorites are!
- 1 16 oz. can butter beans
- 1 16 oz. can lima beans
- 1 16 oz. can red kidney beans
- 1 32 oz. can baked beans
- 1 16 oz. can pineapple chunks
- 3/4 cup brown sugar
- 1/4 cup vinegar
- 1/2 cup ketchup
- 1/2 Tablespoon garlic salt
- 1/2 lb. bacon chopped
- 1 medium onion chopped
- 1/4 cup molasses
- 1 Tablespoon mustard
Drain butter beans, lima beans, kidney beans and pineapple.
Fry up bacon and onion until partially cooked; drain grease.
Combine all ingredients in a greased crock pot insert. Use your regular crock pot OR a casserole crock pot.
Cook on low for 6 hours.