In a medium bowl, combine diced pineapple, diced avocado, chopped red onion, and chopped cilantro. Optionally add minced jalapeño and lime juice, season with salt, and mix gently. Set aside.

Pat shrimp dry and toss with olive oil, smoked paprika, garlic powder, chili powder, and salt and pepper in a mixing bowl until well coated.

Heat a skillet over medium-high heat, add shrimp in a single layer, and cook 1-2 minutes on each side until pink and opaque.

Scoop cooked rice into bowls, top with shrimp and pineapple salsa, and drizzle with spicy mayo and sesame seeds if desired.