Big Island Garlic Butter Chicken

In a small pot, combine rice, chopped pineapple, reserved pineapple juice, half the garlic powder, 1 cup water, and a pinch of salt (use a medium pot and 2 cups water for 4 servings).

Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, thinly slice garlic. Trim and remove strings from snap peas. Trim scallions, then cut crosswise into 1-inch pieces. Quarter lime. Roughly chop cilantro.

In a medium bowl, combine flour, cornstarch, paprika, remaining garlic powder, and a pinch of salt and pepper.

Rinse shrimp* under cold water, then pat dry with paper towels. Add to bowl with flour mixture and toss to coat.

Heat a large drizzle of oil and 2 TBSP butter (4 TBSP for 4 servings) in a large, preferably nonstick, pan over medium heat.

Once butter has melted, add sliced garlic and cook, stirring constantly, until fragrant and lightly browned, 1-2 minutes. (TIP: Watch garlic carefully so it doesn’t burn!) Using a slotted spoon, transfer garlic to a paper-towel-lined plate. Reserve pan with garlic butter.

Increase heat under pan with garlic butter to medium high. Once garlic butter is hot enough that a pinch of flour mixture sizzles when added to pan, add coated shrimp and cook, stirring occasionally, until golden and almost cooked through, 2-3 minutes.

Add snap peas and scallions; cook, stirring occasionally, until veggies are tender and shrimp is cooked through, 2-3 minutes more.

Stir in chili sauce and cook, stirring constantly, until everything is coated, 1 minute more.