Cook the rice: Rinse 1½ cups uncooked jasmine rice until the water runs clear and cook in slightly salted water according to package instructions. Once cooked, fluff with a fork and fold in ½ Tbsp fresh minced cilantro. Keep warm.

Make the sauce: In a small bowl, whisk together ½ cup pineapple juice, 3 Tbsp soy sauce, 2 Tbsp honey, zest from 1 lime, juice from 1 lime, ½ tsp chili powder, and 1 Tbsp fresh minced cilantro. Set aside.

Marinate the shrimp: Combine shrimp with 1 Tbsp lime juice, 2 Tbsp pineapple juice, ¼–½ tsp chili powder, and a pinch of salt in a bowl. Let it sit for 5–10 minutes.

Preheat the pan: Heat a large skillet over medium to medium-high heat and add about 1 tablespoon of oil.

Sear the shrimp: Add the shrimp to the hot pan and sear without moving until the underside turns pink and opaque (about 1–2 minutes), then flip and sear the other side (another 1–2 minutes). Remove from heat.

Sear the pineapple: Add drained pineapple chunks to the same pan and sear for 2–4 minutes until browned and caramelized.

Combine sauce and simmer: Pour prepared sauce into the pan while stirring. Let it simmer for 2–3 minutes until slightly thickened. Optionally, add the shrimp marinade for extra flavor.

Finish with shrimp: Stir seared shrimp back into the pan to coat in sauce for 30–60 seconds. Avoid overcooking.

Build the bowls: Divide the cilantro-jasmine rice between two bowls. Top with shrimp, caramelized pineapple, and sauce. Garnish with extra cilantro and lime wedges if desired.