Step 1

In a large bowl, toss the shrimp with 1/4 teaspoon salt and 1/4 tsp. black pepper. Set aside.

Step 2

In a large non-stick skillet or a large wok heat 1 tablespoon of oil over medium heat. Add the whisked eggs and cook, stirring, until the eggs are scrambled and lightly set. Transfer to a plate and if necessary, wipe the skillet with a paper towel.

Step 3

Increase the heat to a medium-high and add 2-3 tablespoons of oil. When the oil is hot, add the shrimp to the pan in a single layer. It should immediately sizzle on contact. Make sure not to overcrowd the shrimp. Cook for 1 minute per side. Transfer to a plate.

Step 4

Add pineapple and bell peppers and cook undisturbed for 3 minutes. If necessary, add more oil to the pan. Stir the pineapple mixture and continue cooking for an additional 2 minutes. The pineapple should be caramelized and the peppers tender. Add green onions and garlic. Cook, stirring, until fragrant, about 30 seconds.

Step 5

Stir in rice and cook for about 1-2 minutes until heated through, while breaking up the rice with a spoon. Add soy sauce and Sriracha. Taste and season with salt and pepper as needed.

Step 6

Stir in scrambled eggs and shrimp. Squeeze 1/2 lime juice over the rice and add chopped cilantro. Taste and if necessary, add more soy sauce, Sriracha, or lime juice.  Optional, add 1-2 teaspoons of sesame oil over the rice right before serving.