Combine shrimp, sweet chili sauce, soy sauce, garlic, and ginger in a bowl. Cover and refrigerate for 15-30 minutes.

Cut pineapple into bite-sized chunks or drain canned pineapple. Set aside.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Add marinated shrimp in a single layer and cook for 2-3 minutes on each side until pink and opaque.

Remove shrimp and add pineapple to the same skillet. Cook for 2-3 minutes until heated through and caramelized.

Return shrimp to skillet, mix with pineapple, and cook for another minute. Add red pepper flakes if desired.

Transfer to a serving dish and garnish with cilantro and lime juice before serving.