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Amanda Haas


Hawaiian BBQ Baked Beans

Prep Time

1 Hours

Cook Time

3 Hours

Effort

Pellets

Hickory

We guarantee you've never experienced baked beans like these. We’ve taken island vibes and married them to wood fired flavor for a truly unique tasting dish. Featuring bacon, pulled pork and grilled pineapple, these Hawaiian BBQ Baked Beans are the real deal.

Ingredients

How many people are you serving?

8

Units of Measurement:

main

  • 8 Slices bacon

  • 1/2 Whole Pineapple, fresh

  • 1/2 yellow onion, diced

  • 1/2 red bell pepper

  • 1 jalapeño, seeded and diced

  • 2 Clove garlic

  • 3/4 Cup Traeger 'Que BBQ Sauce

  • 1/2 Cup beer

  • 1/2 Cup brown sugar

  • 2 Tablespoon yellow mustard

  • 2 Tablespoon molasses

  • 1 Teaspoon chili powder

  • 1 Teaspoon cumin

  • 3 Can Beans, pinto (canned)

  • 3 Cup leftover pulled pork

  • 1 1/2 Cup panko breadcrumbs

Steps

  • 1

    When ready to cook start the Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed 10-15 minutes.
  • 2

    Put a cast iron skillet on the Traeger and lay the strips of bacon in it. Fry the bacon over medium heat until it renders its fat, about 20 minutes.

    Grill350 ˚F

    Ingredients

    • 8 Slices bacon

  • 3

    As the bacon cooks, place the pineapple (cut into spears) directly on the grill grate and cook until caramelized, about 5-8 minutes per side. Remove from the grill and dice. Set aside.

    Ingredients

    • 1/2 Whole Pineapple, fresh

  • 4

    Remove the bacon strips with tongs and drain on paper towels. Pour all but 1 tablespoon of the bacon fat out of the skillet and reserve. Crumble the bacon and set aside.
  • 5

    Place the cast iron pan with the one tablespoon of bacon fat back on the grill and add the onion, bell pepper, jalapeño and garlic. Sauté until softened, about 8-10 minutes, stirring occasionally, then remove from the grill.

    Grill325 ˚F

    Ingredients

    • 1/2 yellow onion, diced

    • 1/2 red bell pepper

    • 1 jalapeño, seeded and diced

    • 2 Clove garlic

  • 6

    Turn the grill temperature down to the Smoke setting (set to Super Smoke if using a WiFIRE-enabled grill).

    Grill185 ˚F

  • 7

    In a large roasting pan—a disposable one works well—combine the Traeger 'Que barbecue sauce, beer or apple cider, brown sugar, mustard, molasses, chili powder, and cumin. Mix to combine, then stir in the sautéed vegetables, 2/3 of the crumbled bacon, the beans, the pulled pork and the diced pineapple.

    Ingredients

    • 3/4 Cup Traeger 'Que BBQ Sauce

    • 1/2 Cup beer

    • 1/2 Cup brown sugar

    • 2 Tablespoon yellow mustard

    • 2 Tablespoon molasses

    • 1 Teaspoon chili powder

    • 1 Teaspoon cumin

    • 3 Can Beans, pinto (canned)

    • 3 Cup leftover pulled pork

  • 8

    Place on the grill uncovered and smoke for 1 1/2 hours, stirring occasionally to maximize the food’s exposure to the smoke.

    Grill185 ˚F

  • 9

    After beans have smoked for 1-1/2 hours, increase the grill temperature to 300 degrees F and cook until the baked beans are hot and bubbly and the sauce has thickened, about 1 hour.

    Grill300 ˚F

  • 10

    Stir the grilled pineapple into the baked beans, and cook until beans are hot, bubbling and thickened, about 1 hour.

    Grill300 ˚F

  • 11

    Meanwhile, combine the panko crumbs with 4 Tbsp of the reserved bacon fat and the remaining crumbled bacon bits. (If you are short on bacon fat, melted butter works as well.) Sprinkle the bread crumbs evenly over the top of the beans for the last 20 minutes of cooking. Enjoy!

    Ingredients

    • 1 1/2 Cup panko breadcrumbs

Cooking Notes

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