First, make the sauce. Add the soy sauce, water, brown sugar, garlic, ginger, honey, and sesame oil into a small pot over medium high heat.
Stir until the sugar is dissolved, about 3 minutes, then turn up the heat and bring to a boil.
Mix the cornstarch with 2 Tablespoons of cold water in a separate bowl until dissolved. Add the cornstarch into the sauce mixture and boil for 1-2 minutes or until the sauce has thickened. Set sauce aside.
In your wok, or large saucepan heat 1 teaspoon of vegetable oil over medium high heat.
Add in the shrimp and generously season with salt and pepper and cook for 2-3 minutes until just cooked. Set the shrimp aside.
Heat another teaspoon of vegetable oil in your pan and add in the bell pepper, onion, snap peas, and pineapple and season with salt and pepper to taste.
Cook for 3-5 minutes until everything has started to soften.
Then, add the shrimp back into the pan and add the sauce over the top. Cook for 1-3 minutes over medium high heat until everything is warmed through and sauced.
Finally make a bowl for yourself, garnish with sesame seeds, and enjoy!