1 Squeeze juice from oranges. Reserve 100 ml (approximately 1/2 cup). Peel the pineapple and cut the flesh into fine dice.
2 Finely chop bacon. Peel the onions and finely chop.
3 Heat the oil in a pan over medium heat. Cook bacon, stirring frequently, until crisp and fat is rendered.
4 Add onions and cook, stirring constantly, until softened, about 1 minute. Pour off all but about 1/2 teaspoon of the rendered fat.
5 Add pineapple, ketchup, maple syrup, orange juice, Worcestershire sauce and dried chiles to pan. Bring to a boil, reduce heat and simmer until thickened, 4 to 5 minutes.
6 Pass sauce through a sieve set over a bowl, pressing on solids with a wooden spoon to remove as much liquid as possible. Serve at room temperature.