Cook the jasmine rice according to package instructions in slightly salted water. Fluff it once it's cooked and fold in some fresh minced cilantro.
In a bowl, mix together pineapple juice, soy sauce, honey, lime juice, lime zest, chili powder, and minced cilantro. Set it aside.
Peel and de-vein the shrimp, then combine with lime juice, pineapple juice, chili powder, and salt. Let it marinate while you preheat your cooking pan.
Preheat your cooking pan over medium-high heat and add oil. Once hot, add the marinated shrimp and sear until pink and opaque.
Lower heat to medium, add more oil if needed, and toss in drained pineapple chunks. Sear until nicely browned.
Pour the prepared sauce into the pan while stirring; let it simmer gently for about 2–3 minutes.
Quickly stir in the seared shrimp before dividing everything into bowls over jasmine rice. Top with remaining sauce.
