½ pound medium shrimp, defrosted, deveined, shells removed
2 medium red bell peppers
salt and pepper, to taste
½ tablespoon extra virgin olive oil
½ tablespoon coconut oil
2 disc-shaped slices of pineapple about ¼ inch thick
½ cup diced scallions
1 teaspoon white sesame seeds, to garnish

For the teriyaki sauce:
¼ cup soy sauce (or coconut aminos or tamari)
1 tablespoon rice vinegar
½ tablespoon freshly grated ginger
1 garlic clove, pressed and minced
1 tablespoon sesame oil
1 tablespoon honey
¼ cup freshly squeezed orange juice
1 teaspoon sriracha/hot sauce or a pinch of red pepper flakes