Prepare the sauce by whisking together soy sauce, honey, brown sugar, rice vinegar, pineapple juice, and red pepper flakes in a medium bowl. Set aside.

Heat a large skillet over medium-high heat and drizzle in olive oil. Add the shrimp in a single layer and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp from skillet.

In the same skillet, add more olive oil if needed and sauté minced garlic and grated ginger for about 30 seconds until fragrant.

Pour the prepared sauce into the skillet, scraping any browned bits, and bring to a gentle simmer for 1-2 minutes.

Add the cooked shrimp back to the skillet, tossing to coat, and let simmer for 1-2 minutes.

Stir in the chopped pineapple and cook for an additional minute.

Drizzle sesame oil over the shrimp and pineapple, tossing gently.

Remove from heat and mix in fresh lime juice and chopped cilantro.

Garnish with sliced green onions and serve hot over steamed or coconut rice.