In a medium bowl combine the sriracha sauce, soy sauce, honey, garlic, and pineapple juice.
Add the peeled shrimp to the marinade and stir to coat.
Heat the olive oil in a large skillet over medium heat.
Add the shrimp along with the marinade and cook for 3-5 minutes, just until shrimp is opaque.
Use a slotted spoon to remove the shrimp to a plate, leaving the sauce in the pan.
In a small bowl stir together the cornstarch and cold water.
Add the cornstarch mixture to the saucepan and simmer until thickened.
Turn off the heat and add the shrimp back to the pan along with the pineapple chunks. Stir to combine.
Serve with green onions and rice if desired.