Step 1

In a cast iron skillet or saute pan, pour in the chopped bacon pieces and turn the heat to medium. Saute until the bacon is crispy and remove from the pan with a slotted spoon to a plate lined with a paper towel to drain.

Step 2

In the same skillet leave the bacon fat and add the diced onion, bell pepper, and jalapeno. Cook for 3-4 minutes or until tender.

Step 3

In a disposable pan (or this can be made in the cast iron skillet), add the cooked peppers and onions cooked in the bacon grease, the canned baked beans, pineapple chunks, ketchup, brown sugar, and dry mustard.

Step 4

Stir well incorporating all of the ingredients, if it needs thinning add the reserved pineapple juice.

Step 5

Place the cooked bacon squares on top of the baked beans.

Step 6

Smoke the beans at 225° to 250° for 2 ½ to 3 hours over indirect heat. (This recipe can also be made by baking in a 350° oven for 1 hour.)