In a medium bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, pineapple juice, red pepper flakes, salt, and black pepper until smooth and well combined. Set aside.

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

In the same skillet, lower the heat and add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.

Pour the prepared sauce into the skillet with the sautéed garlic and ginger. Stir and bring to a gentle simmer for 1-2 minutes until the sauce thickens.

Return the cooked shrimp to the skillet, tossing them in the sauce for 1-2 minutes. Add chopped fresh pineapple and cook for another minute, stirring well.

Remove from heat and drizzle in sesame oil, squeezing lime juice over the dish. Mix in chopped cilantro and garnish with sliced green onions.