Cook jasmine rice according to the package instructions, typically simmering in water for about 15 minutes until fluffy. Fluff the rice and set aside.

In a medium bowl, whisk together teriyaki sauce, honey, soy sauce, minced garlic, and minced ginger until well combined. Set aside.

Heat olive oil in a large skillet over medium heat, then add shrimp, cooking for 2-3 minutes on each side until pink and opaque.

Add pineapple chunks to the skillet with shrimp, cooking for an additional 1-2 minutes until pineapple warms and caramelizes slightly.

Pour the teriyaki sauce mixture over shrimp and pineapple, stirring to coat, and let it simmer for 2-3 minutes until the sauce thickens.

To assemble, use a ring mold to layer jasmine rice and the shrimp-pineapple mixture. Carefully remove the mold to reveal the stack.

Garnish with chopped green onions and serve warm.