In a medium saucepan, heat a splash of oil over medium heat until shimmering.

Add chopped onion, minced garlic, and diced habanero peppers to the pan. Sauté for 3–4 minutes until the onion is translucent.

Stir in the chopped pineapple, apple cider vinegar, a splash of water, fresh lime juice, honey (if using), and salt.

Cook uncovered for 10–15 minutes, stirring occasionally until the pineapple is soft and the liquid reduces slightly.

Transfer the hot mixture into a blender. Blend on high until the sauce is smooth, adding more water if necessary.

Strain the blended sauce through a fine-mesh sieve into a bowl or container.

Allow the sauce to cool completely before transferring it to a sterilized bottle or jar.