In a medium bowl, combine the shrimp with sweet chili sauce, soy sauce, minced garlic, and grated ginger. Toss until well-coated and refrigerate for 15–30 minutes.

Prepare the pineapple by cutting fresh pineapple into bite-sized chunks, or draining canned pineapple well.

Heat a large skillet over medium-high heat and add olive oil. Wait until the oil shimmers before adding shrimp.

Add the marinated shrimp to the skillet in a single layer and cook for 2–3 minutes until pink and opaque.

Gently add the pineapple chunks to the skillet and sauté for an additional 2–3 minutes.

Remove from heat and serve the shrimp, garnished with cilantro and lime juice, over jasmine rice or in tacos.