I made a double batch of this sauce and canned it. I usually do this twice per year. It's definitely worth checking out. I've been making this Maori sauce for several years: 2 T. finely chopped onion 1 T. vegetable oil 1 C. chili sauce 1 T. Worcestershire Sauce 1 ½ t. garlic powder ½ t. white pepper ¼ C. pineapple juice 1 small bay leaf ¾ C. honey 1 C. tomato sauce ½ t. salt 2 T. brown sugar 1 ½ t. chili powder 1 T. BBQ spice 1 ½ t. liquid smoke 1 T. white vinegar Sauté onion in vegetable oil until golden brown. Combine with remaining ingredients in a saucepan. Bring to a boil, reduce heat and simmer, covered, for about an hour. Makes three cups. I serve grilled boneless, skinless chicken breast on a Kaiser roll with a slice of grilled pineapple and plenty of Maori sauce. Modifications: ■Use a can of crushed pineapple - puree in blender. Adds thicker body and fruitier flavor to sauce. ■Grilled pineapple: place pineapple slice in brown sugar and then onto grill turning once. ■Tenderize and/or pound chicken flat so it cooks evenly and can be eaten on a bun. Split buns, butter cut sides, and place onto grill until golden brown.