2 large cans pork and beans
1 (8 oz.) can chunk pineapple with juice
4-6 slices bacon, fried crisp and crumbled (discard fat that is cooked off)
1/3 c. chopped bell pepper
1/2 c. chopped onion
1/3 c. light brown sugar
1/3 c. mustard
1 dash of Lea Peron steak sauce
1/2 c. BBQ sauce, if desired

Blend all ingredients, and bake at 375°F until vegetables are tender.