Preheat oven to 425°F. Coat rimmed baking sheet with cooking spray; set aside.
Combine pineapple juice, ketchup, chipotle pepper, salt, worcestershire sauce and lime juice in small saucepan.
Heat to boiling; reduce heat to medium low and cook, stirring occasionally 5 minutes or until sauce has thickened. Pour half of the sauce in bowl, for serving.
Brush remaining sauce over the shrimp, until coated. Spread evenly over the prepared baking sheet.
Bake 5 to 7 minutes turning shrimp halfway through until tails begin to curl and firm to touch. Serve with rice and garnish with sliced green onions, if desired.
