In a large stock pot, whisk together the sugar, apple cider vinegar, pineapple juice and lemon juice. Bring to a boil over high heat and boil 2 minutes. Set the pot aside while you prepare the rest of the ingredients.

Finely chop your onion, red pepper, yellow pepper and mango in to 1/4-inch pieces if you like your sauce chunky. If you like your sauce less chunky, do like we did and chop the veggies 1/2-1 inch and then pulse them through the food processor. Don’t over do it and turn them completely smooth… you definitely want some texture.

Peel and core your pineapple and slice in to rings. Grill them on your outside grill or on a grill pan until they start to caramelize, then chop up in to small pieces. (We run some of the pineapple through the food processor and leave some small chunks.)

Using gloves, roast the habaneros on the grill until lightly charred on the outside. Remove and discard the seeds and then throw the habaneros through the food processor until smooth.

Stir all of your fruit and veggies in to the sugar/vinegar/juice mixture. Bring to a boil and then turn the heat down and let simmer for 10 minutes.

Mix your cornstarch with a couple of Tbsps of water till smooth and stir it in to the sauce. Let it continue to cook a minute or two as the cornstarch thickens the sauce then transfer the sauce in to your prepped containers.