2 cans pork and beans
1 (13 1/2 oz.) can pineapple chunks, drained
1 tbsp. instant onion
1 tsp. dry mustard
1 can luncheon meat
Whole cloves
2 tbsp. light brown sugar

Preheat oven to 350 degrees. Put beans in baking dish. Stir in pineapple, onion, and mustard. Cut luncheon meat into quarters lengthwise, then cut each piece in half crosswise. Arrange on beans. Stud each pieces of meat with 2-3 cloves and sprinkle with brown sugar. Bake uncovered for 30 minutes or until beans are bubbling.