In a medium bowl, combine soy sauce, honey, brown sugar, rice vinegar, pineapple juice, red pepper flakes, salt, and black pepper. Whisk until smooth.

Heat a large skillet over medium-high heat and add olive oil. Once shimmering, arrange the shrimp in a single layer. Sear for 2-3 minutes on each side until pink and opaque.

In the same skillet, reduce heat to medium and add garlic and ginger. Sauté for 30 seconds until fragrant.

Pour in the prepared sauce, stirring to combine and scraping up any bits stuck to the bottom. Simmer for 1-2 minutes until slightly thickened.

Return the cooked shrimp to the skillet and toss to coat them in the sauce. Increase heat to simmer for another 1-2 minutes.

Stir in chopped pineapple and cook for an additional minute until warmed through.

Remove from heat and drizzle in sesame oil, tossing to coat evenly.

Fold in lime juice and cilantro, ensuring everything is well-combined just before serving.

Serve hot over rice or salad, garnished with sliced green onions.