Prepare beef: Cut beef into pieces that are 1/8-to-1/4-inch thick and one inch wide.

In a container or zip-top bag, combine soy sauce, sugar, pineapple juice, oil, ginger, scallions, and garlic. Add beef and marinate at least 30 minutes and up to overnight.

Soak skewers in water to prevent them from burning.

Thread beef onto skewers, keeping the meat in the center/top half of the skewers.

Fire up the grill or heat a grill pan over medium heat. Grease the grates/pan to prevent sticking, and cook about two minutes per side, until meat is cooked through and getting crispy.

Arrange on a large platter. Garnish with sesame seeds and scallions.

Prepare puffed rice plates: In a pan, heat one to two inches of oil. To check whether it is hot enough, flick a droplet of water into the pan. If it sizzles, the oil is ready.

Carefully place a rice paper round inside. The second it touches the oil it will puff out and expand into this wonderful shape. Remove with tongs immediately.

Continue until all rice paper rounds have been fried.

Prepare salsa: In a small bowl, mix together pineapple, cilantro, red onion, chili pepper (if using), lime juice, honey, and salt.

To serve: Stack the rice plates next to the beef sticks or use them as individual serving plates, with a skewer placed on top of each one. Serve with salsa.