Swashbuckler's Scallops

My "mystery scallops" have appeared! (I thought I lost this recipe for a bit!!!) Karen says I'm a crazy woman mixing the Morgan with the habaneros. I always knew I was crazy, but this is GOOD!

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  tablespoon butter
• 2  cloves garlic, minced
• 1⁄2 red bell pepper, diced
• 1  habanero pepper, seeded and minced (2-4 if you're a pirate)
• 1 (20 ounce) can pineapple chunks, packed in juice,drained
• 1  lb bay scallop
• 1⁄2 lime, juice of
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  teaspoon  coconut extract
• 1⁄2 cup  captain morgans's spiced rum
• 1  tablespoon cornstarch
• 3  tablespoons water
•  hot steamed rice

Directions

1. Heat butter in a large skillet and add garlic; cook until fragrant.
2. Add red bell peppers and habanero chiles, and cook, stirring, about 3 minutes.
3. Pour (drained) pineapple chunks into the pan, and add the scallops, the juice of 1/2 a lime, and the salt and pepper; cook, stirring for 4 minutes.
4. Add coconut extract and Captain Morgan's spiced rum to the pan (pour slowly, especially if you work with a gas stove, be prepared for it to accidentally flame; if it does, cover the pan to extinguish); cook 1-2 minutes to blend flavors.
5. Mix cornstarch with water in a small dish, add to pan and stir well; cook just until mixture has thickened.
6. Serve over hot steamed rice.