In a medium bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, and pineapple juice until smooth and glossy. Add red pepper flakes for extra kick.

Heat a large skillet over medium-high heat and add olive oil. Once hot, place shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Transfer to a plate.

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

Pour in the sauce, scraping up any brown bits. Let it simmer for 1-2 minutes to thicken slightly.

Return the cooked shrimp to the skillet, tossing in the sauce and cooking for another 1-2 minutes until well-coated.

Stir in chopped pineapple and cook for one more minute to enhance flavor.

Drizzle with sesame oil and toss to coat the shrimp.

Gently stir in lime juice and chopped cilantro to elevate the dish.

Garnish with sliced green onions and serve over steamed rice or alongside a fresh salad.