In a large skillet, brown the beef. Drain excess fat and transfer to a 5-quart slow cooker. Add the remaining ingredients, mix well, cover, and cook on low for 4 to 8 hours until bubbly.
To make pineapple rings, beat egg well. Mix in the flour and make a thick paste. Dip pineapple slices in the batter and fry in medium hot oil.
To serve, place baked beans in bowl and top with pineapple rings.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Bill Hayes and Ben Strickland, Bulldogs vs. Gators, Florida