Cook bacon in a dutch oven or heavy bottom pot over medium heat until cooked through. Do not cook until crispy as they will continue to cook with the beans. Rough chop and set aside.

Drain half of the bacon fat into a jar for later use and keep the rest in your pot.

Pour both cans of beans in the pot. Add pineapple tidbits and stir.

In a small bowl mix together BBQ sauce, apple cider vinegar, dijon mustard and maple syrup. Add a small pinch of salt. Stir in BBQ mixture and bacon.