Pat chicken thighs dry and cut into 1-inch pieces. Season with 1/2 tsp salt and 1/2 tsp black pepper. Pat shrimp dry and set aside. Slice red bell pepper into 1-inch pieces, cut pineapple into 1-inch chunks, mince garlic, grate ginger, and separate whites and greens of green onions.

Make sauce

In a bowl, whisk together soy sauce, rice vinegar, honey, sriracha, chili garlic sauce (if using), remaining 1/2 tsp salt, remaining 1/2 tsp black pepper, and 1 tsp cornstarch. Add 2 tablespoons water and whisk until smooth. This will be the glaze for the dish.

Sear chicken

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer and cook without moving for 2 minutes to develop color, then stir and continue cooking 3–4 minutes until mostly cooked through and golden. Remove chicken to a plate and set aside.

Cook shrimp

Add remaining 1 tablespoon oil to the hot skillet. Add shrimp in a single layer, sprinkle a light pinch of salt, and cook 1–2 minutes per side until pink and just opaque. Remove shrimp to the plate with the chicken (they will finish cooking when combined).

Sauté aromatics and vegetables

Reduce heat to medium. If needed, add 1 teaspoon oil to the skillet. Add minced garlic, grated ginger, and the whites of the green onions. Sauté 30–45 seconds until fragrant (do not burn). Add red bell pepper and pineapple pieces; cook 2–3 minutes until pepper begins to soften and pineapple starts to caramelize.

Combine and glaze

Return chicken and shrimp to the skillet. Stir to combine with vegetables and fruit. Give the prepared sauce a quick re-whisk (cornstarch may settle) and pour it into the pan. Stir constantly as the sauce heats; it should thicken in 1–2 minutes and coat the proteins and vegetables. Cook together 1–2 minutes more so flavors marry. Taste and adjust heat with extra sriracha or chili garlic sauce if desired.

Finish

Turn off heat and drizzle sesame oil over the dish (optional). Garnish with the green parts of the sliced green onions and serve immediately.

Chili Potato (side)

Prep potatoes

After cutting potatoes into 1/2-inch cubes, rinse well under cold water to remove excess starch, then pat completely dry with paper towels. Toss the dry potato cubes with 2 tablespoons cornstarch, 1 teaspoon salt, smoked paprika, chili powder, and garlic powder until evenly coated.

Fry or shallow fry

Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering (test with a small piece of potato — it should sizzle immediately). Carefully add potatoes in an even layer (do not overcrowd; do in batches if needed). Fry, stirring occasionally, 8–10 minutes until cubes are golden brown and crisp on the outside and tender inside. Use a slotted spoon to transfer to a paper towel-lined tray to drain.

Season and serve

While still hot, toss the fried potatoes with a pinch more salt to taste and, if desired, an extra sprinkle of smoked paprika or chili powder for heat. Garnish with chopped cilantro and lime wedges on the side to squeeze over before eating. Serve alongside the Spicy Pineapple Chicken and Shrimp.