Combine the white onion, garlic, tomato paste, chicken stock, mustard, apple cider vinegar, olive oil, paprika, sea salt, cayenne pepper, and pineapple in a medium saucepan.
Mix with a fork.
Cook on the stovetop over medium heat until simmering, stirring every few minutes.
Reduce heat to medium low and cover, cooking for 60 minutes.
Puree with an immersion blender.
Store in a quart-sized mason jar in the fridge, overnight if possible to allow flavors to meld.