1 x 440g can Rhodes Quality Pineapple Rings in Syrup, drained
250 ml (1 Cup) Rhodes Tomato Puree
65 ml (¼ Cup) brown sugar
65 ml (¼ Cup) Worcestershire sauce
15 ml (2 Tbsp) lemon juice
salt and freshly cracked black pepper
Cut the Rhodes Rhodes Quality Pineapple Rings into quarters. Wrap each piece with a strip of bacon and secure with a toothpick. To make the BBQ sauce, place the Rhodes Tomato Puree, brown sugar, Worcestershire sauce and lemon juice in a small saucepan. Bring to the heat and stir until the sugar is dissolved. Season to taste. Braai the bacon nibbles over hot coals until the bacon is crispy. Brush generously with the warm BBQ sauce or serve the sauce on the side as a dipping sauce when serving.