Separate the juice from pineapple chunks and put aside ¾ cup of pineapple juice.
Add pineapple juice, red bell peppers, chili sauce, sambal, wine, soy sauce, Oelek chili paste, and the chopped white parts of scallions to the instant pot.
Put frozen shrimps on top, lock the lid and adjust the valve on sealing position.
Cook for 2 minutes on manual “high” pressure.
Release the pressure naturally.
Add green parts of scallion and pineapple chunks and mix well. Serve.