• Wash and dry produce. • Drain pineapple, then roughly chop. Zest and halve lime. Grate garlic into a small microwave-safe bowl. Thinly slice tomato into rounds; season with salt and pepper.

• In a medium bowl, combine coleslaw mix, chopped pineapple, mayonnaise, 1/4 tsp sugar, juice from half the lime, and a pinch of lime zest (use 1/2 tsp sugar, juice from whole lime, and a big pinch of lime zest for 4 servings). Season with salt and pepper. Set aside until ready to serve.

• Pat chicken* dry with paper towels and season all over with half the paprika, half the chili powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. • Transfer chicken to a large bowl. Once cool enough to handle, shred chicken using 2 forks.

• Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a second large microwave-safe bowl; microwave until butter has melted, 30-60 seconds. • Add Frank’s hot sauce, remaining paprika, and remaining chili powder to bowl with melted butter; stir to combine. • Add shredded chicken to bowl with spicy sauce; toss until coated.

• Halve and toast buns. • Add 1 TBSP butter (2 TBSP for 4 servings) to bowl with garlic. Microwave until butter has melted, 30-60 seconds. Stir to combine.

• Brush bottom buns with half the garlic butter and fill with spicy chicken. Top with seasoned tomato and close sandwiches. Brush outsides of top buns with remaining garlic butter.

• Divide spicy garlic chicken sandwiches and Hot Like the Tropics pineapple slaw between plates. Serve. Chicken is fully cooked when internal temperature reaches 165°.