In large bowl, toss together grape tomatoes, honey, garlic, oil, vinegar, Worcestershire sauce, salt and pepper. Place on large double-layer of foil. Fold foil over and crimp edges together to create a sealed packet. Place on grill.
Close lid and cook 10 to 12 min. until tomatoes are softened, skins are golden and some have burst to release juices. Stir in chopped chives, if using.
Serve mixture as a topper on grilled hot dogs or sausages, baked Brie or salads.
Serve leftover tomato chutney with cheese and toasted baguette slices.