Pineapple Baked Beans And Beef With Fried Pineapple Rings Recipes

PINEAPPLE BAKED BEANS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the remaining ingredients and mix well., Cover and cook on low for 6-8 hours or until bubbly.

CHARRED PINEAPPLE RINGS

Steps:

• Cut a pineapple into rings (see Cook's Note). Lightly brush both sides of the pineapple rings with vegetable oil. Grill, turning once, until lightly charred, about 3 minutes per side.

BAKED BEANS WITH PINEAPPLE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender. , In a very large bowl, combine the beans, pineapple, bacon and onion. Combine brown sugar and ketchup; stir into the bean mixture., Transfer to two greased 3-qt. or 13-in. x 9-in. baking dishes. Cover and bake at 350° for 20 minutes. Uncover; bake 25-35 minutes longer or until bubbly and beans reach desired thickness.

PINEAPPLE BAKED BEANS AND BEEF

Steps:

• In a skillet, brown beef; drain.
• Transfer to a 5-quart slow cooker/ crockpot.
• Add remaining ingredients and mix well.
• Cover and cook for 4-8 hours or until bubbly.

BAKED PINEAPPLE

Steps:

• Preheat the oven to 350 degrees. Cut off the very top of the pineapple and discard. Place pineapple in a roasting pan. Roast the whole pineapple for about 1 hour, then remove from the oven and, as soon as it is cool enough to handle, cut it first into 8 thick rounds, crosswise. Cut these slices in half and arrange on a platter. Squeeze the lime juice over the pineapple, dust with cayenne pepper, and sprinkle with a little chopped parsley. (Pineapple will dry out if it is not roasted whole. Diners should pick up the half rounds of pineapple with their hands and nibble the tender flesh from the inside of the rind.)

PINEAPPLE BAKED BEANS

Steps:

• 1. Noe: You can add crushed but i like for noticeable chunks to be floating in the beans. I buy the chunked version and cut them in 1/4's . Toss the pineapple juice. Sorry but you don't need any added extra liquid in baked beans to make them runny.
• 2. Open all the cans and drain off the liquid in the cans. I just open the can, press the metal lid down inside the can, squish and drain. I then add some water to the can to additionally rinse them a bit, and squish again. Of course, u can just open all the cans into a colander and rinse! I like to avoid messing up extra pans or tools if not needed! Throw all the beans into the dish you are baking them in. Add the ketchup, mustard (yellow, not dijon), molasses, chopped pineapple, chopped onion. Mix together.
• 3. Cover the top with bacon strips. Bake uncovered in preheated over at 350 for an hour or to your liking. 45 min may be just fine. Take out and let sit partially covered for about 20 min until serving. Remove bacon before serving. Beans are always best the next day, but these will probably be gone by then, though!
• 4. Note: Although these are baked beans, you can cook them on stovetop on med-low head partially covered for 45 min-1 hour as well. Stir once or twice to make sure not sticking to the bottom. I use tongs to replace the bacon to the top after stirring mostly for appearance purposes. I also make sure to use a non-stick pot always. Turn off the burner and let sit partially covered for 20 min before serving.

BAKED BEANS AND PINEAPPLE

Steps:

• Spray a medium sized pot with no stick spray.
• Add oil enough to barely cover and add onions- sauté slowly until just soft Place in medium sized casserole.
• Add remaining ingredients- stir to mix.
• Bake uncovered in 350°F oven for 1 1/2 hours or until bubbly, stirring once or twice.

BAKED BEANS WITH GROUND BEEF AND PINEAPPLE RECIPE - (4.3/5)

Steps:

• Brown and drain meat and onions. Drain pineapple juice and combine with mustard, worcestershire, brown sugar, ketchup in skillet. Boil until thick. Mix beans, meat and onions, pineapple and sauce together in large pan. Bake at 350 for 1 hour. 1/2 batch will fit into a 9x13 baking dish. NOTE: drain all or some of the liquid from the beans depending on how thick you want the end product to be. If you do not drain at all they will be rather soupy.