Joy to the Food

0 Thaw the shrimp if needed (I do this in a bowl of cold water). 
1 Make the rice by adding the [wprm-ingredient text="2 cups white or jasmine rice" uid="12"], [wprm-ingredient text="1 1/2 cups water" uid="13"],  and [wprm-ingredient text="1 can coconut milk " uid="14"]to a stock pot and cooking as you normally do. You can instead make it in the instant pot by cooking it on high for 4 minutes with 1 1/4 cup water. Then, allow the pressure to release and add 1/4 cup of coconut milk and 1/4 tsp of salt while you stir and fluff.
2 Make the sauce by combining [wprm-ingredient text="1/4 Cup olive oil" uid="1"], [wprm-ingredient text="1/4 cup honey" uid="6"], [wprm-ingredient text="1/4 tsp ground ginger" uid="7"], [wprm-ingredient text="1/4 tsp garlic powder" uid="8"], [wprm-ingredient text="1/4 tsp cayenne powder" uid="9"], [wprm-ingredient text="2 tsp chili powder" uid="10"], and 1/2 tsp salt in a small jar.
3 Marinade the shrimp in 1/4-1/3 of the sauce for 10 minutes in a bowl. Heat a skillet over medium heat. I prefer cast iron for this.
4 Make the pineapple salsa while the shrimp marinades. Combine the [wprm-ingredient text="1/2 pineapple" uid="2"], [wprm-ingredient text="1/2 red onion" uid="3"], [wprm-ingredient text="1 avocado" uid="4"], [wprm-ingredient text="1 tbsp lime juice" uid="5"], and 1/4 tsp salt. Store in the fridge until ready to eat.
5 Make the shrimp by sautéing them with the sauce for just a few minutes on each side. You’ll know they are done when they are soft and pink. Plate it all together to serve and finish with a drizzle of the remaining sauce.