I am a sucker for the cooking magazines at the check outs in the market. I actually had a bunch of subscriptions, but keeping up with the physical detritus of three or four monthly-ish magazines – especially, when I, of course, want to save each issue, got to be a bit much, even for our pretty sizeable bookcases and storage spots, so I switched 
to Texture, an online magazine subscription service (used to be called Next Issue), and get most of my foodie magazines (and back issues) delivered to my iPad.
But, y’see, some magazines don’t publish on Texture, and there are so many tempting, pretty pictures and recipes to consider while waiting for the shopper in front of me to try to get the market to accept a third-person out of state year old check (yes, I always seem to choose that line).
So. That’s how I came home with this very cool Taste of Home magazine; which I have totally marked up for stuff to try, like, Reuben Brats, and Heirloom Tomato Pie, and…
Pineapple Baked Beans.
I know, it sounds as tho’ it might could go either way, and Rich was a bit suspicious as well but, y’know what? Gladys de Boer (who sent in the recipe) knows what she is talking about with pineapple and baked beans.
I made a few, small changes to Gladys’ recipe, adding some of my fave seasonings, and leaving out the pound of cooked ground beef or bulk breakfast sausage – which would be pretty fantastic for a main course or large gathering, but for just the two of us, as a side dish, I chose to keep things mostly vegetarian, well, except for that two tablespoons of bacon jam. You do what you like, go ahead and add the cooked and crumbled and drained ground beef or sausage, and, mebbe cook the onion and peppers in with them as well before adding 
to the beans with the pineapple. I can see this recipe adapting very easily to anyone’s tastes or pantries.
INGREDIENTS
•28 oz can baked beans
•1 cup diced sweet pepper
•1 cup diced sweet onion
•3/4 cup pineapple bits, drained
•1/2 cup barbecue sauce
•2 tbsp bacon jam
•2 tbsp reduced salt tamari
•1 tsp dry mustard
•1/2 tsp garlic powder
•1/2 tsp seasoned salt
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
Optional:
•1 lb ground beef or pork sausage, cooked and drained
Combine all the ingredients together in your slow cooker and cook on low for six to eight hours.
Except…
I kinda spaced out and started mine waaay too late to have them done in time for dinner, so I went with two hours on high in my slow cooker, then transferred the beans to a casserole and baked ’em at 375º for one hour more.
Messy, with the slow cooker and the casserole and all, but still very, very good with grilled beer brats and corn on the cob.
As a bonus, since it was just the two of use for dinner, I sliced the corn kernels off the leftover cobs and stirred them into the beans before setting ’em aside to cool and stashing ’em, covered, in the fridge.
The next day, another fine one for grilling, we enjoyed them even more (I got them into the crock pot in plenty of time, and 90 minutes or so on high to get them bubbling hot seemed to work a treat).
This time, we enjoyed them with grilled steak, asparagus, and some wicked tasty sweet potato wedges, which didn’t turn out crispity, but were quite tasty! Details on them, to come.
Bonus Note: looking for a quick, different munchie? Try stirring some of the corn and pineapple baked beans into a bit of salsa along with some cubed, creamy cheese and ‘wave it all until you have a pretty darned lovely queso for chips or toast points or what have you. Try it, it’s good.