Thoroughly pat shrimp dry with paper towels before cooking to remove excess moisture, allowing them to develop a beautiful golden crust and absorb the teriyaki glaze more effectively.

Place shrimp and pineapple in the center of the pan with slower-cooking vegetables (carrots) on the outer edges to ensure everything finishes simultaneously without over or undercooking.

Toss pineapple chunks with a pinch of brown sugar and roast them for 5 minutes before adding shrimp—this concentrates their natural sweetness and prevents them from becoming mushy.

Reserve half your green onions uncooked and add them as a finishing garnish after plating to maintain their fresh crunch and bright onion flavor that complements the caramelized glaze.

Arrange ingredients in a single layer with slight spacing to allow heat circulation and proper browning—overcrowding causes steaming instead of caramelization, compromising the restaurant-quality finish.