Measure ¼ cup pineapple juice and reserve. Combine remaining juice and enough water to make 1¾ cups. Prepare rice according to package directions using juice-water mixture.
Heat 1 tablespoon oil in large skillet or wok over medium high heat. Add kale and cook until wilted, about 3 minutes; reserve. Add 1 tablespoon oil and sauté pineapple until edges begin to brown, about 3 minutes; reserve with kale.
Combine reserved ¼ cup pineapple juice, stir-fry sauce, soy sauce and Sriracha in a small bowl. Add remaining 1 tablespoon oil and stir fry shrimp until no longer pink, about 5 minutes. Add sauce mixture, reserved kale and pineapple to shrimp. Continue to cook an additional 3 minutes or until sauce begins to boil. Serve over rice.