Cook the jasmine rice according to package instructions in lightly salted water. Fluff the rice once cooked and mix in the minced cilantro. Set aside.
In a bowl, combine the shrimp with lime juice, pineapple juice, chili powder, and salt. Let it sit while you prepare the rest.
In a separate bowl or measuring cup, whisk together the pineapple juice, soy sauce, honey, lime zest, lime juice, chili powder, and cilantro to make the sauce.
Heat a skillet over medium to medium-high heat and add a little oil.
Add the shrimp to the hot skillet without the marinade. Cook until pink and opaque on both sides, then remove from the skillet and set aside.
Reduce the heat to medium. Add a little more oil, then add the pineapple chunks. Sear until lightly browned.
Pour the sauce into the skillet with the pineapple and let it simmer for 2 to 3 minutes.
Return the shrimp to the skillet and toss briefly to coat in the sauce.
Divide the cilantro rice between bowls, then top with the shrimp and pineapple mixture. Serve immediately.
