1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 tablespoon Worcestershire sauce
1 (3 ounce) can crushed pineapple, drained
1 cup packed light brown sugar
1 cup water
1 cup chicken broth
1 gallon vegetable bouillon
1 cup heavy whipping cream
3 tablespoons butter
In a medium bowl, mix flour, salt, garlic powder, pepper and nutmeg. Mix thoroughly.
Combine flour, Worcestershire sauce, pineapple, brown sugar, water and chicken broth in a large saucepan over a low heat. Bring mixture to a boil, stirring constantly. Boil 30 minutes, stirring occasionally. Gradually increase heat to medium-high and cook 15 minutes, stirring frequently. Increase heat to medium-high and cook 20 minutes, until mixture coats the back of a metal spoon.
Add bouillon cubes and enough water to cover. Bring to a boil, stirring constantly. Mix in pineapple mixture and 1 cup milk mixture. Bring to a boil, stirring constantly. Boil 4 minutes, stirring occasionally. Reduce heat to medium-low and continue to cook 3 to 4 minutes, stirring occasionally.
Stir in butter and mix. Cook 10 minutes, or until a small amount of liquid is absorbed into the sauce.