In a medium bowl, combine the shrimp with sweet chili sauce, soy sauce, minced garlic, and grated ginger. Stir gently and refrigerate for 15-30 minutes.

Cut fresh pineapple into bite-sized chunks or drain canned pineapple. Set aside.

Heat olive oil in a large skillet over medium-high heat until it shimmers.

Add the marinated shrimp in a single layer and sauté for 2-3 minutes per side until cooked through.

Once shrimp are cooked, add the pineapple chunks and gently stir to combine. Cook for an additional 2-3 minutes.

Remove from heat, drizzle with lime juice, and sprinkle with cilantro before serving.