Sweet, sticky, and hotter the less you simmer it. Built as the wrap-and-finish glaze for the Pineapple BBQ Pork Ribs, but it works on anything off the smoker.
Split them and scrape out every seed and all the white pith inside — that's where most of the heat lives. Leave it in and this will melt your face to the ground. Wear gloves, and don't touch your face afterward.
Add everything except the slurry to a saucepan — the pineapple chunks and their juice, the canned pineapple juice, brown sugar, honey, habaneros, garlic, apple cider vinegar, soy sauce, paprika, mustard, cumin, and salt.
Simmer longer than you'd think, stirring now and then, until the habaneros are soft and the volume has come down noticeably. This is where a sauce turns into a glaze — the pineapple carries a lot of water and it has to cook off.
Blend smooth, then return it to the pan.
Stir in the cornstarch slurry and simmer 1–2 minutes until it coats the back of a spoon. Pull it while it's still pourable — it tightens up as it cools.
The version in the video runs closer to a sauce. Nothing's been taken away — the brown sugar, a longer simmer, and a touch of slurry are what turn it into a glaze that clings instead of running off the ribs. Worth knowing: reducing it concentrates the heat rather than mellowing it, but the added sugar pushes back against that, so it should land about where it did before.