2 (15.5 ounce) cans pineapple, drained and juice reserved
3 tablespoons lemon juice
2 tablespoons molasses
1/2 cup chopped fresh white pineapple
1 teaspoon Worcestershire sauce
1/2 teaspoon chopped fresh thyme (optional)
1/2 teaspoon dried rosemary
1/2 teaspoon Dill
salt and pepper to taste
In a medium saucepan, mix pineapple juice, lemon juice and molasses and bring to a boil. Reduce heat to low and allow mixture to cool to lukewarm. Season with Worcestershire sauce, thyme and rosemary and salt and pepper to taste.