Rinse the large shrimp under cold water and pat them dry. Season lightly with salt and pepper.

Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

Add minced garlic and grated ginger to the skillet. Sauté until fragrant, about 1 minute.

Carefully add the seasoned shrimp in a single layer. Sauté for 2-3 minutes or until pink and opaque, flipping halfway.

Stir in diced fresh pineapple and cook for about 1 minute to warm.

Pour in sweet chili sauce and soy sauce, stirring well. Cook for an additional 2 minutes.

Reduce heat to medium-low and let simmer for 2-3 minutes, stirring occasionally.

Remove from heat and stir in sliced green onions.

Taste and adjust seasoning with salt, pepper, or sweet chili sauce, as necessary.

Serve immediately, preferably over jasmine rice or in tacos.