In a medium bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, and pineapple juice until smooth. Set aside the sauce for later use.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, cooking for 2-3 minutes on each side until pink and opaque. Remove shrimp from the skillet and set aside.

In the same skillet, add the minced garlic and grated ginger. Sauté over medium heat for about 30 seconds until fragrant.

Pour the prepared sauce mixture into the skillet, scraping the bottom. Increase heat slightly and let simmer for 1-2 minutes.

Return the cooked shrimp to the skillet, coating evenly with the sauce. Toss for about 1 minute until heated through.

Stir in the chopped pineapple, heating for an additional minute.

Drizzle sesame oil over the mixture, stirring gently to combine. Cook for another minute.

Remove from heat and stir in lime juice and chopped cilantro if desired.

Serve hot, garnished with sliced green onions.