This post is sponsored by my friends at Red Gold Tomatoes, but all opinions expressed are my own – just as always. Thanks for supporting the brands that support me and my family.
With summer upon us, many folks are heading out to soak up some of that summer sunshine after being trapped inside for weeks. As we venture out to the pool, the beach, the lake, or just the back yard, we’ve also got to eat. So, folks are firing up the grills and enjoying their time outside.
And as we’re pulling those burgers and dogs off the grill, we need some seriously scrumptious sides to complement them, right!? One of my favorite sides for a summer BBQ is baked beans, but the same old baked beans can be a little boring. So, I amped up my baked beans and added in smoky bacon and sweet and tangy pineapple.
Y’all, these things are super delicious. And super easy, too. They’re thick, rich, and so satisfying! I just love the flavor that the pineapple adds to this super amazing side dish.
In addition to the bacon and pineapple, I amp up the flavor with some mustard, brown sugar, apple cider vinegar, and Red Gold ketchup.
I really like using Red Gold Ketchup in this recipe because it adds tons of great flavor. It also makes me feel good to support a family-owned business. The tomatoes that go into all of the Red Gold products are American grown and made on Midwest family farms – many of which are owned by third and fourth generation family members.
Right now, when you purchase Red Gold Ketchup, a portion of the proceeds goes to the Folds of Honor Foundation. This nonprofit organization works with military families to provide educational support to the children and spouses of those that have fallen or have been disabled while serving our nation. Since 2007, they’ve provided more than 24,000 educational scholarships to families who made the ultimate sacrifice for our country.
You can feel good about using Red Gold Ketchup to support our nation’s military heroes, and can also rest assured that this dish will be the perfect addition to their summer meal.
These beans are perfect when served alongside nearly anything, but I especially love them with hamburgers, hotdogs, and smoked meats like pork, brisket, chicken and ribs. They also make great leftovers, like so many things like this, because they reheat exceptionally well.
To find Red Gold products close to you: http://bit.ly/storelocatorrg
Bacon Pineapple Baked Beans
- 4 slices bacon, coarsely chopped
- 1/2 sweet onion, finely diced
- 4 (15-ounce) cans pork and beans
- 1/2 cup Red Gold Ketchup
- 1/4 cup firmly packed dark brown sugar
- 1 (20-ounce) can pineapple tidbits in juice, drained
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat the oven to 350°F. In a large oven-safe skillet or dutch oven cook the bacon over medium-high heat on the cooktop until it just starts to crisp. Add the onions and cook until they are translucent - about 5 minutes.
- Reduce the heat to low and add the pork and beans, ketchup, dark brown sugar, drained pineapple, mustard, apple cider vinegar, salt, and pepper and mix well.
- Once combined, place uncovered in the oven and bake for 1 hour. Serve warm.