In a medium saucepan, heat a splash of olive oil over medium heat. Add the chopped onion, minced garlic, and diced habanero peppers. Sauté for 3–4 minutes until the onions become translucent and fragrant.

Stir in the chopped fresh pineapple along with apple cider vinegar, water, lime juice, honey, and salt. Mix everything thoroughly and bring to a gentle simmer for 2–3 minutes.

Let the sauce simmer uncovered for 10–15 minutes, stirring occasionally to prevent sticking.

Remove the saucepan from heat and carefully transfer the hot mixture into a blender, and blend on high until smooth.

For an ultra-smooth texture, strain the blended sauce through a fine-mesh sieve.

Allow the strained sauce to cool in the bowl for about 15 minutes before transferring to a sterilized container.