Superb Hawaiian Baked Beans

Sweet, sticky, smoky, and tropical, these Hawaiian-style baked beans take the standard barbecue side dish and load it with pineapple and ham for a flavor that pairs perfectly with grilled meats, pulled pork, or pretty much anything coming off the smoker.

The magic is the long slow bake. An hour and a half covered in foil lets the beans soak up all that sweet pineapple juice, smoky ham, and tangy mustard-ketchup syrup. Then twenty to thirty minutes uncovered at the end thickens the sauce into a glossy glaze and gives the top a slightly caramelized finish.

Use great northern beans for their creamy texture and gentle flavor that absorbs the sauce beautifully. Navy beans or cannellini also work, but kidney beans are too firm and pinto beans break down too much over a long bake.

This recipe scales up dramatically. Four full baking pans yields 36 servings, perfect for a family reunion, church supper, graduation party, or summer barbecue. Halve everything for a more reasonable single-pan version that serves 8 to 10.

Pro Tips

• Drain the pineapple well but save the juice, add a splash if the beans look dry partway through baking
• Use a smoky ham like a ham steak or leftover holiday ham for the deepest flavor
• Stir once partway through the covered bake to redistribute the sauce evenly
• The beans thicken as they cool, so they look soupy when you pull them out of the oven, that is correct
• Make a day ahead and reheat covered in a 325F (160C) oven, the flavors only deepen with rest

Variations

• Add a splash of soy sauce for an island-style umami punch
• Swap a quarter of the ketchup for barbecue sauce for a smokier finish
• Substitute pulled pork or smoked sausage for the cubed ham
• Top with crispy fried onions or chopped scallions for crunch and color before serving