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Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to 350 degrees, lid closed, for 10 to 15 minutes.
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) At the same time caramelize and brown your pineapple by placing the spears directly on the grill grate for about 5 minutes per side.
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. Add the onion, bell pepper, garlic, and jalapeno to the skillet and sauté until softened, 5 minutes or so.
Meanwhile, chop the bacon into bits.
Tip the vegetables into a large disposable aluminum roasting pan or baking pan and add about two-thirds of the chopped bacon. (You may want to double up on the disposable pans for increased strength and durability.)
Add to the pan the beans, barbecue sauce, beer or apple juice, brown sugar, mustard, molasses, chili powder, ancho chile powder and cumin.
Mix well with a large wooden spoon. Stir in the pulled leftover kalua pork.
Turn the Traeger heat down to Smoke.
Put the roasting pan with the beans on the grill grate and smoke for 1-1/2 hours, stirring occasionally to maximize exposure to the smoke.
Meanwhile chop up the grilled pineapple into bite-sized chunks.
Increase the temperature to 300 degrees and stir the pineapple into the baked beans. Cook the beans until they are hot, bubbling, and thickened, about 1 hour.
Meanwhile, combine the panko bread crumbs with the reserved bacon fat (if you are short on fat, use melted butter) and the remaining bacon bits.
Spread evenly over the top of the beans and let cook during the last 20 minutes or until the panko is toasted and golden. Enjoy!