Preheat grill. Wrap the garlic head in foil and place it on the grill to roast for 10 minutes. While the garlic roasts, grill the pineapple and shallots until charred on all sides. Lightly blister habanero peppers until golden brown and slightly charred.
Let all the grilled ingredients to cool down before adding then to the blender. Add in all other ingredients except lime juice and blend until smooth.
Pour the contents into a medium sized pot. Bring to boil, and simmer for 10 minutes,
Strain the sauce, if desired. Mix in the lime juice and let cool.