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Hawaiian Bbq Baked Beans Recipe

Name: The Yard Food Parks Hawaiian BBQ Baked Beans Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Hawaiian
Ingredients: 3 cups canned navy beans (or great northern), drained and rinsed; 1 cups canned pinto beans, drained and rinsed; 1 cups pineapple chunks, drained (reserve 2 tbsp juice); 1 cups ketchup; 1 cups brown sugar, packed; 1 cups Hawaiian-style barbecue sauce (or teriyaki-style BBQ); 2 tbsp soy sauce; 2 tbsp pineapple juice (from reserved or extra); 2 tbsp apple cider vinegar; 1 tsp Dijon mustard; 1 tsp liquid smoke (optional, for smoky depth); 1 tsp hot sauce (optional); 1 tsp salt; 1 tsp black pepper; 1 medium yellow onion, finely chopped; 3 cloves garlic cloves, minced; 1 cups smoked ham or diced Canadian bacon (optional); 1 small red bell pepper, finely diced; 1 cups panko breadcrumbs or crushed macadamia nuts; 2 tbsp unsalted butter, melted; 2 tbsp chopped green onions (for garnish)

Inspired by The Yard Food Park

Time1h

Serves6

Make Hawaiian Bbq Baked Beans Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Bean mixture

3 cups canned navy beans (or great northern), drained and rinsed

1 cups canned pinto beans, drained and rinsed

1 cups pineapple chunks, drained (reserve 2 tbsp juice)

Sauce

1 cups Ketchup

1 cups brown sugar, packed

1 cups Hawaiian-style barbecue sauce (or teriyaki-style BBQ)

2 tbsp Aged soy sauce

2 tbsp pineapple juice (from reserved or extra)

2 tbsp Apple cider vinegar

1 tsp Dijon mustard

1 tsp liquid smoke (optional, for smoky depth)

1 tsp hot sauce (optional)

1 tsp Celtic sea salt

1 tsp black pepper

Aromatics & mix-ins

1 medium yellow onion, finely chopped

3 cloves Garlic cloves, minced

1 cups smoked ham or diced Canadian bacon (optional)

1 small red bell pepper, finely diced

Topping (optional)

1 cups panko breadcrumbs or crushed macadamia nuts

2 tbsp unsalted butter, melted

2 tbsp chopped green onions (for garnish)

Method

Prepare aromatics and pan

Preheat and sauté

Preheat oven to 375°F (190°C). Heat a large skillet over medium heat with 1 tablespoon neutral oil. Add the finely chopped onion and diced red bell pepper and sauté 4–6 minutes until softened and beginning to brown. Add the minced garlic and cook 30–45 seconds until fragrant.

If using smoked ham or Canadian bacon, add it to the skillet now and sauté 2–3 minutes until warmed and edges begin to brown. Remove skillet from heat.

Make sauce

In a medium bowl, whisk together the ketchup, brown sugar, Hawaiian-style barbecue sauce, soy sauce, reserved pineapple juice plus additional pineapple juice if needed to reach 2 tbsp, apple cider vinegar, Dijon mustard, liquid smoke (if using), hot sauce (if using), salt, and black pepper until smooth and sugar is mostly dissolved.

Taste the sauce and adjust: add a little more brown sugar for sweetness, more vinegar for tang, or additional soy sauce for saltiness. The sauce should be sweet-tart with a pronounced pineapple/BBQ character.

Combine beans and sauce

In a large mixing bowl or directly in a 2–3 quart baking dish, combine the drained and rinsed navy and pinto beans, sautéed onion/pepper/ham mixture, and drained pineapple chunks. Pour the prepared sauce over the bean mixture and gently fold until everything is evenly coated. Taste and correct seasoning if needed.

Transfer mixture into a lightly oiled 2–3 quart baking dish and smooth the top with a spatula.

Bake

Cover the baking dish tightly with foil and bake in the preheated 375°F (190°C) oven for 25 minutes to let flavors meld and the sauce thicken slightly.

Remove foil, sprinkle panko breadcrumbs or crushed macadamia nuts mixed with melted butter evenly over the top, and return to oven uncovered. Bake an additional 12–15 minutes until topping is golden and the sauce is bubbling at the edges. If you prefer a softer topping, bake only 8–10 minutes after removing foil.

Finish and serve

Remove from oven and let rest 5–10 minutes; the sauce will thicken further as it cools. Garnish with chopped green onions before serving.

Serve warm as a side for grilled meats, with rice, or as part of a Hawaiian-style plate lunch.