Puree peppers and pineapple with juice in blender until smooth.
Combine all ingredients in medium sized stock pot.
Bring to a boil, reduce heat to low and simmer for 1.5-2 hours stirring occasionaly.
Once sauce has reached your desired thickness transfer to hot pint or 1/2 pint jars, leaving 1/2 inch headspace, secure lids and bands, process for 20 minutes in boiling water canning bath,.
Remove from canner and allow to cool overnight-transfer any jars that do not seal to refrigerator-sealed jars can be stored for up to a year in a cool dry area. If you choose not to process the jars cool on counter for about an hour then transfer to fridge(use within 1 month).