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Hawaiian BBQ Baked Beans

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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.

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  • 8 Pieces sliced bacon

  • 1/2 fresh pineapple, cored and cut into spears

  • 1/2 yellow onion, diced

  • 1/2 red bell pepper, diced

  • 1 jalapeño, seeded and diced

  • 2 cloves garlic, minced

  • 3/4 Cup Traeger 'Que BBQ Sauce

  • 1/2 Cup beer, or apple cider

  • 1/2 Cup brown sugar, lightly packed

  • 2 Tablespoon yellow mustard

  • 2 Tablespoon molasses

  • 1 Teaspoon chili powder

  • 1 Teaspoon cumin

  • 3 (15 oz) cans beans, such as pinto or navy, rinsed and drained

  • 3 Cup cooked pulled pork

  • 1 1/2 Cup panko breadcrumbs

  • 1

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

    350 ˚F

  • 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.

    • 8 Pieces sliced bacon

  • 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.

    • 1/2 fresh pineapple, 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.

    • 1/2 yellow onion, diced

    • 1/2 red bell pepper, diced

    • 1 jalapeño, seeded and diced

    • 2 cloves garlic, minced

  • 6

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

    225 ˚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.

    • 3/4 Cup Traeger 'Que BBQ Sauce

    • 1/2 Cup beer, or apple cider

    • 1/2 Cup brown sugar, lightly packed

    • 2 Tablespoon yellow mustard

    • 2 Tablespoon molasses

    • 1 Teaspoon chili powder

    • 1 Teaspoon cumin

    • 3 (15 oz) cans beans, such as pinto or navy, rinsed and drained

    • 3 Cup cooked 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.
  • 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.

    300 ˚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.

    • 1 1/2 Cup panko breadcrumbs

  • 11

    Sprinkle the bread crumbs evenly over the top of the beans for the last 20 minutes of cooking.
  • 12

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

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