Step 1

Reserve 1/2 cup pineapple juice from 1 (20-ounce) can pineapple chunks and place in a small bowl. Add 1 tablespoon cornstarch and stir with a fork until combined. Place 1/3 cup rice vinegar, 3 tablespoons honey, 3 tablespoons ketchup, and 1 tablespoon low-sodium soy sauce in a second small bowl and stir to combine.

Step 2

Drain off the remaining juice from the can of pineapple. Dice 1 medium red bell pepper into 1-inch pieces. Thinly slice 6 medium scallions, keeping the scallion whites separate from the greens. Grate or mince 4 garlic cloves and 1 (2-inch) piece fresh peeled ginger. Pat 1 pound jumbo shrimp dry with paper towels.

Step 3

Heat 1 tablespoon neutral oil in a wok or large skillet over medium-high until shimmering. Add the bell pepper and scallion whites and cook, stirring frequently, until the scallions begin to brown on the edges, about 2 minutes. Add the pineapple, garlic, and ginger. Cook until fragrant, about 30 seconds.

Step 4

Add the honey mixture and simmer for 2 minutes. Add the shrimp and stir to coat in the sauce. Cover and reduce the heat to medium to maintain a gentle simmer. Cook until the shrimp turns pink on the outside, 1 to 2 minutes. Uncover and add the pineapple juice and cornstarch mixture. Stir to coat the shrimp in the sauce and simmer uncovered until the shrimp are fully pink and the sauce is thickened, 60 to 90 seconds more.

Step 5

Remove the pan from the heat. Add 2 teaspoons toasted sesame oil if desired, 1/2 teaspoon black pepper, and 1/4 teaspoon kosher salt, and toss to combine. Taste and season with more kosher salt as needed. Garnish with 2 teaspoons white sesame seeds and the scallion greens. Serve with white rice if desired.