this post may contain affiliate links. Please read my disclosure for more information.
This recipe is quick and easy and a great one-dish meal. Add some cornbread muffins and this is complete.1/2 stick butter or margarine 1/2 cup onion, chopped 1/3 cup green pepper, chopped 1 (20 ounce) can pineapple rings, reserve syrup 1 package weiners or franks or brats, cut in bite-sized pieces (You can use either. I usually use franks) 2 tablespoons vinegar (I just use white distilled vinegar) 2 tablespoons soy sauce 2/3 cup brown sugar 1/3 cup tomato ketchup 2 (1 pound) cans pork and beans, drained Cut the pineapple into chunks reserving the juice and 4 rings for garnish. In a skillet cook green pepper, onion, pineapple chunks, and wieners in the butter until onion and green pepper is cooked and the pineapple and wieners are beginning to get browned. Add the reserved pineapple syrup to skillet along with vinegar, soy sauce, brown sugar and ketchup. Heat until begins to bubble. Pour drained pork and beans into a two quart casserole dish, add ingredients in skillet and mix together. Place the remaining pineapple rings on top and bake in preheated 350 degree oven for 30 to 40 minutes. Makes 6 to 8 servings. Enjoy! Note: Can serve with chow mein noodles. I found this recipe the other day in an old recipe box I have. It was written on a 3 x 5 card. I remembered making it many years ago and had to try it again. Don’t Forget to Pin! © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder. Feel free to “share” by clicking on the Facebook, Twitter or Pinterest icons below. You can print by clicking on the green printer icon below.