In a small bowl, mix together the soy sauce, hoisin sauce, honey, rice vinegar, sriracha, and red pepper flakes (if using). Stir well and set aside.
Cook the shrimp:
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for about 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Sauté the vegetables:
In the same skillet, add a bit more oil if necessary. Sauté the onion, bell peppers, garlic, and ginger for 3-4 minutes, until the vegetables start to soften.
Add the pineapple and sauce:
Add the pineapple chunks to the skillet with the vegetables. Pour in the stir fry sauce and bring it to a simmer. Let it cook for another 2-3 minutes, allowing the sauce to thicken slightly.
Combine the shrimp and stir fry:
Return the cooked shrimp to the skillet, stirring gently to coat the shrimp in the sauce and vegetables. Cook for another minute or so until everything is heated through and well combined.
Serve:
Serve the sweet and spicy pineapple shrimp stir fry over a bed of cooked rice. Garnish with sliced green onions and sesame seeds if desired.
