Dice the shallot up as small as possible.
In a medium saucepan put 2 tablespoons of butter and melt on medium heat.
Add the shallot and let cook until the sweetness is extracted, about 5 minutes.
Add the chicken broth and cook down for 15 minutes.
Cut up two cups of fresh pineapple and juice. We used a juicer.
Add the pineapple juice and chili sauce and let cook down an additional 15 minutes.
Make a paste of the 2 remaining tablespoons of butter and flour.
Add the flour mixture to the sauce and turn to a low simmer and let cook until the sauce becomes thick.
Keep on a low simmer for 5 more minutes.
Serve with the kabobs.