Wash and dry produce.

Drain pineapple, reserving juice in a small bowl; roughly chop.

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.

Fluff rice with a fork; stir in juice from one lime wedge (two wedges for 4 servings) and as much cilantro as you like. Taste and season with salt if needed.

Divide rice and garlic butter shrimp and snap peas between bowls in separate sections. Sprinkle everything with crispy garlic and serve with any remaining lime wedges on the side.