Sauté bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper and jalapeño pepper until tender.
In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12×9 or a deep 9×9 aluminum baking pan. (While mixing if things look dry, add additional ketchup ¼ cup at a time)
Place in a 225-240°F smoker for 3 hours or until the baked beans reach 160°F )
Note: You can also cook these in a 350°F oven for 1 hour.
If you are making these beans as a side dish for pork spare ribs, smoke the removed skirt meat for 1.5 hours, then dice the skirt meat and stir into the baked beans.
With the jalapeño pepper and the dry mustard these beans have the potential for some MAJOR heat. CAUTION should be exercised when feeding these beans to small children and/or the elderly.
To make this recipe family friendly, reduce or omit the jalapeño pepper and the dry mustard.