Whisk together honey, rice vinegar, soy sauce, tomato paste, and pineapple juice and a medium bowl. Set aside.
Whisk together cornstarch and water in a small bowl. Set aside.
In a mixing bowl, add shrimp with salt and pepper and mix to coat evenly.
Heat 1 tbsp of oil in a wok or large pan over medium-high heat then add shrimp and cook for a couple minutes until fully cooked. Transfer shrimp to a plate and set aside.
In same wok/pan, add 1 tablespoon of vegetable oil to the pan and add the bell pepper. Stir-fry for 2 minutes.
Add in the garlic and ginger, stir-fry for 30 seconds.
Add in the pineapple and stir-fry for 30 seconds.
Next, pour in the sweet and sour sauce mixture, stir and cook at a simmer for 2 minutes.
Whisk in the water & cornstarch mixture, stirring constantly until the sauce is thickened (approximately 30 seconds).
Add the cooked shrimp, stir to combine and cook until shrimp are warmed through (approximately 1-2 minutes).
Serve with chopped green onions and toasted sesame seeds.