Pineapple Honey Habanero Recipe
We make this sweet and spicy sauce in-house with a locally-sourced honey & fresh-squeezed pineapple.
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Ingredients
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Pineapple Honey Habanero Sauce
Wings (for tossing in sauce)
Garnish (optional)
Method
Pineapple Honey Habanero Sauce
- 1
Prepare pineapple and peppers
Chop the fresh pineapple into roughly 1-inch chunks. Stem the habaneros, then halve and remove seeds if you prefer less heat (use gloves).
- 2
Simmer base
Place pineapple chunks, habanero peppers, minced garlic, brown sugar, apple cider vinegar, and 2 tablespoons water in a small saucepan. Bring to a gentle simmer over medium heat, then reduce to low and simmer, stirring occasionally, for 8–10 minutes until pineapple is very soft and flavors meld.
- 3
Blend smooth
Carefully transfer the hot mixture to a blender (or use an immersion blender in the pot). Add honey and lime juice. Blend on high until completely smooth, about 45–60 seconds. If sauce is too thick, add up to 1 tablespoon more water to reach a pourable consistency.
- 4
Finish with butter and season
Return the blended sauce to the saucepan over low heat. Stir in unsalted butter, salt, and black pepper until butter melts and sauce glazes, about 1–2 minutes. Taste and adjust: add more honey for sweetness, lime for brightness, or salt for balance.
- 5
Wings (for tossing in sauce)
- 6
Prep wings
Pat the wings very dry with paper towels. In a large bowl, toss wings with baking powder, salt, and pepper until evenly coated. Let rest 10 minutes while you preheat.
- 7
Cook the wings
Option A - Oven (recommended for even crisp): Preheat oven to 425°F (220°C). Place wings on a wire rack set on a baking sheet lined with foil. Brush or spray lightly with neutral oil. Bake 35–45 minutes, flipping once halfway, until skin is deep golden and crisp and an internal temperature reaches 165°F (74°C). Option B - Fry: Heat 1–1.5 inches neutral oil in a heavy skillet to 350°F (175°C). Fry wings in batches 8–10 minutes until crisp and cooked through. Drain on paper towels.
- 8
- 9
Serve
Transfer wings to a serving platter. Garnish with chopped cilantro and toasted sesame seeds, and serve with lime wedges and the reserved sauce on the side.