Habanero-pineapple sauce

¼ cup butter

¼ cup onion, roughly chopped

4 cloves garlic, grated

¼ cup honey (divided)

2 tablespoons apple cider vinegar

1 tablespoon Sriracha

½ teaspoon Worcestershire sauce

3 habaneros, seeded and roughly chopped (use gloves!)

½ pineapple, cored and sectioned (10-12 ounces)

½ teaspoon ginger, grated

1 tablespoon cilantro, roughly chopped

Grill the pineapple
Set your grill to medium heat and make sure the grate or grill topper are clean and well oiled. Coat the pineapple sections generously with 1 tablespoon of honey (long wedges or slices work best) and lay them out on the grill, carefully, as the sections will be slippery. Grill each side for 4 minutes or until the pineapple and honey have caramelized and turned the pieces have evenly browned.

Saute the onions and garlic
In a large saucepan over low heat, melt the butter. Add the onion and garlic and cook until the onion has become tender and fragrant (about 7 minutes).

Cook the remaining ingredients
Add the remaining honey (3 tablespoons), apple cider vinegar, Sriracha and Worcestershire sauce and cook for 10 minutes until the ingredients are fully incorporated, stirring occasionally. Add the pineapple, habanero and grated ginger and cook for an additional 10 minutes or until the sauce reaches the desired consistency. Stir in the cilantro. Brush on wings or let cool and refrigerate in an airtight container.

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Habanero-pineapple sauce