I made a version of this sauce using peaches instead of pineapple for a private cooking class because my student could not eat tomatoes. I used apple butter in place of the tomato sauce with tasty results. Then one day I wanted to try some other fruits. Pineapple is my favorite because it is sweet enough to flavor the sauce without additional sugar. 

Yield: 3 cups

Ingredients

2 cups pineapple chunks, pureed

1 cup tomato sauce 

3 Tbsp apple cider vinegar 

2 Tbsp tamari, or to taste 

1 Tbsp unsulphured molasses 

1 Tbsp prepared yellow mustard 

1 clove garlic, minced

½ tsp allspice

Freshly ground black pepper 

How to Make It

1. Combine all ingredients in a saucepan and cook over medium-low heat for 20 minutes, or until the sauce is thickened.
2. Store in an airtight container in the refrigerator for up to 5 days