On the high end of 4 stars! I made a few minor changes: Used three slices of regular bacon from a local source (not slab bacon), replaced a third of the brown sugar with Barbados' molasses, canned chili beans for the pork and beans, pineapple "tidbits" for crushed (that's all I had on hand and I was too lazy to puree them), increased Worcestershire to 1/2 teaspoon and omitted the salt (enough of it in the bacon, canned beans and Worcestershire sauce. The big change after having read the other reviews was to decrease the temperature to 325º. Beans were thick but not dried out. Baked them 1 1/2 hours checking them and stirring every half hour. Perfect and popular side dish for our 4th of July feast. Thanks for posting!
My boyfriend is a huge baked bean fan and he requested I make this one chilly night for dinner. I doubled the recipe in order to leave leftovers, but otherwise made it as posted. My entire house smelled like bacon, brown sugar, and roasted pineapple. I tucked a few hotdogs into the bubbly beans for the last 45 minutes of baking to round out the meal and we'll definitely be making this again soon.
What a fun change from the usual baked beans recipe! My family really loved the pineapple flavor. It wasn't overpowering at all. I made as directed, except only had pineapple tidbits on hand. I ran them through my mini-chopper & mostly crushed them. I used an 11x7 baking dish so after the first 45 minutes they were beginning to look a little dried out. I stirred, then put them back in for another 10 minutes. At that point I turned off the oven but left them in until the rest of the meal was ready. Thanks for sharing, ladymedic! Made & enjoyed for Fall 2009 PAC-O.