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

Heat a large skillet over medium-high heat and drizzle in olive oil. Once the oil is shimmering, add the shrimp in a single layer. Sauté the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set them aside on a plate.

In the same skillet, add the minced garlic and ginger. Stir for approximately 30 seconds until fragrant, being careful not to let them burn.

Pour the prepared sauce into the skillet with the garlic and ginger, and bring to a gentle simmer. Let simmer for about 1-2 minutes, stirring occasionally, until it thickens slightly.

Return the sautéed shrimp to the skillet, tossing them to ensure they are coated in the sauce. Let simmer together for an additional 1-2 minutes.

Stir in the chopped pineapple and cook for another minute.

Drizzle sesame oil over the shrimp mixture and toss gently to combine.

Remove from heat and gently stir in fresh lime juice and chopped cilantro.

Serve the Hawaiian Garlic Shrimp onto plates and finish with a sprinkle of sliced green onions.