Start by softening the dried chiles in hot water for about 10 minutes, or until they are pliable. If needed, remove the stems from the chiles before soaking.

While they are soaking, follow directions on your rice package to make the rice so everything finishes together, keeping an eye on the rice to prevent overcooking.

Once the chiles are softened, drain them, reserving 2-3 tablespoons of the water.

Add them to a blender along with the chipotle peppers in adobo, ⅓ cup pineapple juice, tomato, garlic, onion, a small spoonful of adobo sauce, and salt. Blend until completely smooth. If the mixture is too thick or struggles to blend, add one splash of chili water at a time (or 1-2 tablespoons of pineapple juice for a sweeter tasting dish) until it moves easily. For a smoother texture, you can strain the sauce through a fine mesh strainer.

Heat the butter in a large pan over medium heat. Carefully pour in the blended sauce since it may splatter. Stir and let it simmer for about 5-8 minutes, or until it thickens and slightly darkens in color. Taste the sauce and adjust as needed. Add a pinch of salt for balance, a little more pineapple juice if it feels too spicy, or another chipotle pepper if you want extra smoky heat.

Add the shrimp directly into the simmering sauce and cook for 3-5 minutes, stirring gently until they turn pink and opaque. Finish with a squeeze of lime juice or cilantro if desired. Add a slice of pineapple to offset the heat if needed.

Serve immediately over white rice so the sauce soaks in. Let it cool for about 5 minutes before enjoying. Alternatively, you can serve the rice and the shrimp with sauce in separate dishes and let your guests combine them to their preference.