Begin by cooking jasmine rice according to the package instructions, usually boiling in water for about 15-20 minutes until fluffy. Once finished, remove it from heat and let it cool slightly.

In a mixing bowl, whisk together the teriyaki sauce, honey, soy sauce, minced garlic, and minced ginger until thoroughly combined.

Heat a tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, add in the peeled and deveined shrimp, cooking until they turn pink and opaque, about 2-3 minutes per side.

In the same skillet, add the fresh pineapple chunks and sauté for 1-2 minutes until they become slightly caramelized and warm.

Pour the prepared teriyaki sauce mixture over the shrimp and caramelized pineapple in the skillet. Allow it to simmer for about 2 minutes until the sauce thickens.

To create the stacks, use a ring mold for neat layering. Spoon a generous layer of jasmine rice into the bottom, then follow with the shrimp and pineapple mixture.

Finally, carefully remove the ring mold from each stack to reveal the layers. Garnish with chopped green onions and season lightly with salt and pepper.