Hawaiian BBQ Baked Beans
Prep time 60 mins
Cook time 3 hrs|
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.
8 slices bacon
1/2 pineapple, cored and cut into spears
1/2 yellow onion, peeled and diced
1/2 red bell pepper, seeded and diced
1 jalapeño, seeded and diced
2 cloves garlic, minced
3/4 cup Traeger 'Que Sauce
1/2 cup beer or apple cider
1/2 cup brown sugar, lightly packed
2 tbsp yellow mustard
2 tbsp molasses
1 tsp chile powder
1 tsp cumin
3 (15 oz) cans beans, such as pinto or navy, rinsed and drained
3 cups cooked pulled pork
1-1/2 cups panko bread crumbs
See Traeger Pulled Pork recipe for the cooked pulled pork.
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.
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.
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.
As the bacon cooks, place the pineapple spears directly on the grill grate and cook until caramelized, about 5-8 minutes per side. Remove from the grill and dice. Set aside.
Remove the bacon strips with tongs and drain on paper towels. Chop the bacon and set aside. Pour all but 1 tablespoon of the bacon fat out of the skillet and reserve.
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.
Turn the grill temperature down to the Smoke setting (set to Super Smoke if using a WiFIRE-enabled grill).
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.
Place on the grill uncovered and smoke for 1 1/2 hours, stirring occasionally to maximize the food’s exposure to the smoke.
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.
Stir the grilled pineapple into the baked beans, and cook until beans are hot, bubbling and thickened, about 1 hour.
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!
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