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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 before. We’ve combined island vibes with wood-fired flavor for a truly unique tasting dish.

Ingredients

How many people are you serving?

8

Units of Measurement:

main

  • 8 Pieces bacon, sliced

  • 1/2 Whole pineapple, peeled, cored and cut into spears

  • 1/2 yellow onion, diced

  • 1/2 red bell pepper, diced

  • 1 jalapeño, seeded and diced

  • 2 Clove garlic, minced

  • 3/4 Cup Traeger 'Que BBQ Sauce

  • 1/2 Cup beer

  • 1/2 Cup brown sugar, packed

  • 2 Tablespoon yellow mustard

  • 2 Tablespoon molasses

  • 1 Teaspoon chili powder

  • 1 Teaspoon cumin

  • 3 Can (15.5 oz) pinto beans, rinsed and drained

  • 3 Cup leftover pulled pork

  • 1 1/2 Cup panko breadcrumbs

Steps

  • 1

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
  • 2

    Place cast iron skillet on the grill grates and lay the strips of bacon in it. Fry the bacon until the fat renders, 20 minutes.

    Grill350 ˚F

    Ingredients

    • 8 Pieces bacon, sliced

  • 3

    As the bacon cooks, place the pineapple spears directly on the grill grates. Close the lid and cook until caramelized, about 5-8 minutes per side. Remove pineapple from the grill and dice. Set aside.

    Ingredients

    • 1/2 Whole pineapple, peeled, cored and cut into spears

  • 4

    Remove the bacon strips with tongs and drain them on paper towels. Pour all but 1 tablespoon of the bacon fat out of the skillet and reserve. Crumble the bacon and set it 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, diced

    • 1 jalapeño, seeded and diced

    • 2 Clove garlic, minced

  • 6

    Reduce the grill temperature to 225°F. For optimal flavor, use Super Smoke if available.

    Grill185 ˚F

  • 7

    In a large roasting pan or disposable roasting pan, combine the Traeger 'Que BBQ Sauce, beer, 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, and the pulled pork.

    Ingredients

    • 3/4 Cup Traeger 'Que BBQ Sauce

    • 1/2 Cup beer

    • 1/2 Cup brown sugar, packed

    • 2 Tablespoon yellow mustard

    • 2 Tablespoon molasses

    • 1 Teaspoon chili powder

    • 1 Teaspoon cumin

    • 3 Can (15.5 oz) pinto beans, rinsed and drained

    • 3 Cup leftover pulled pork

  • 8

    Place the roasting pan directly on the grill grates. Close the lid and smoke for 1 1/2 hours, stirring occasionally to maximize the food’s exposure to the smoke.

    Grill185 ˚F

  • 9

    Increase the grill temperature to 300°F, and stir in the grilled pineapple. Cook until the baked beans are hot and bubbly and the sauce has thickened, 1 hour.

    Grill300 ˚F

  • 10

    Meanwhile, combine the panko crumbs with 4 tablespoons of the reserved bacon fat and the remaining crumbled bacon bits. If you are short on bacon fat, melted butter works as well.

    Grill300 ˚F

  • 11

    Sprinkle the bread crumbs evenly over the top of the beans for the last 20 minutes of cooking.

    Ingredients

    • 1 1/2 Cup panko breadcrumbs

  • 12

    Remove the beans from the grill and serve warm. Enjoy!

Cooking Notes

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