In a small saucepan, combine the sugar, water, and split habaneros. Place over medium heat and stir until the sugar dissolves, about 3 minutes. Remove from the heat, cover, and allow to sit for at least 30 minutes for the flavor of the habanero to infuse into the simple syrup. Strain and cool.
To make the lime salt, combine the lime zest and kosher salt on a plate.
For each margarita, combine 3 ounces of tequila, 3 ounces of pineapple juice, 1 ounce of the cooled habanero simple syrup in a shaker over ice. Shake until frothy and chilled, about 30 seconds.
To rim the glass, moisten the edge of the glass with a cut lime wedge and dip into the prepared lime salt. Fill the rimmed glass with crushed ice, then pour the shaken margarita into the glass. Place a wedge of pineapple on the rim of the glass and enjoy!