1 each crushed pineapple, 20 oz can
1/2 cup chutney, cut-up
2 tablespoon brown sugar
2 tablespoon butter
1 teaspoon salt
1 teaspoon ginger, ground

In a saucepan combine all ingredients. Bring to a boil; reduce heat and simmer 15 minutes. Use to baste lamb, pork or ham the last 15 minutes of grilling. Pass remainder.