Teriyaki Shrimp and Pineapple Parcels

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2 cups quick-cooking rice

One 8-ounce can pineapple tidbits, drained 

1 cup frozen peas 

3/4 cup teriyaki sauce 

2 red bell peppers, cut into strips 

2 cloves garlic, grated 

1 1/2-inch piece ginger, grated 

Kosher salt and freshly ground black pepper 

1 1/2 pounds large shrimp (16/20 count) peeled, deveined, rinsed and patted dry 

Toasted sesame oil, to drizzle 

3 green onions, finely chopped 

1/4 cup fresh cilantro, chopped 

1 lime