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

Stir in the chopped pineapple, apple cider vinegar, water, lime juice, and honey if using. Sprinkle in a pinch of salt and bring the mixture to a simmer over medium heat.

Allow the sauce to cook uncovered for about 10–15 minutes, stirring occasionally, until the pineapple softens and the mixture reduces slightly.

Carefully transfer the hot mixture to a blender, cover with a kitchen towel to avoid splatter, and blend on high until smooth.

Pour the blended sauce through a fine-mesh sieve into a bowl or clean saucepan to achieve a smooth texture.

Let the sauce cool completely to room temperature before transferring to sterilized glass bottles or jars.