Polynesian Sweet And Sour Baked Beans
A hearty Polynesian-inspired baked beans dish with sweet, tangy flavors from pineapple, brown sugar, and ketchup, perfect for large gatherings or family dinners.
Ingredients
- 1 (15 oz.) large can pork and beans ⓘ
- 1 (15 oz.) medium can pork and beans ⓘ
- 1 (15 oz.) can kidney beans ⓘ
- 1/2 lb. bacon, cut in small pieces ⓘ
- 1 large onion, chopped ⓘ
- 1 large green pepper, chopped ⓘ
- 1 large or 2 medium cans pineapple tidbits, drained ⓘ
- 1 (15 oz.) bottle catsup
- 3/4 cup brown sugar ⓘ
Instructions
- Mix all ingredients together in a large baking dish.
- Bake uncovered at 250°F for 3 hours.
- Stir gently at the end of 1 hour of baking.
Tips & Substitutions
For a smoky flavor, consider using smoked bacon or adding a dash of liquid smoke. If you prefer a vegetarian option, substitute the bacon with smoked tempeh or omit it entirely. You can also swap out the kidney beans for black beans for a different texture. Adjust the sweetness by using less brown sugar or adding a splash of apple cider vinegar for tang.
Serving Suggestions
These Polynesian Sweet and Sour Baked Beans are delicious served alongside grilled meats or as a hearty side dish for a potluck. They pair beautifully with Pork Chops And Potato Scallop or a fresh salad. For a complete meal, serve with cornbread or over rice to soak up the flavors.
Storage & Reheating
Let the baked beans cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 5 days. To reheat, simply warm them in a saucepan over medium heat, stirring occasionally, or microwave in short bursts until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Polynesian Sweet And Sour Baked Beans contains roughly 252 calories, with 7g protein, 40g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of protein and iron. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the beans a day in advance. Simply mix all the ingredients and store them in the fridge. Bake them the next day as instructed. This allows the flavors to meld wonderfully, making the dish even tastier.
What can I substitute for pork and beans?
If you're looking for a substitute for pork and beans, you can use a combination of pinto beans and navy beans cooked in a bit of barbecue sauce to mimic the flavor. This works well if you want to customize your bean mixture.
Can I add more vegetables to this recipe?
Absolutely! Feel free to add other vegetables like diced carrots, corn, or even jalapeños for a bit of heat. Just ensure that they are chopped small enough to cook through during the baking process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).