Prepare the coconut shrimp according to the package (about 11 minutes baked in the oven)
While shrimp is cooking, lay pineapple on its side then cut in half horizontally so that you are slicing the top of the pineapple greens in half.
Using a small knife, cut around the inside of the pineapple at an angle. Using a spoon, gently loosen the middle part of the pineapple away from the bottom until it's completely free. Finely dice the part of the pineapple you remove, being careful to cut away the core which is typically too tough. Set the hollowed out pineapple body aside to use as your salsa bowl.
In a large bowl, combine diced peppers and onion with lime juice and cilantro. Toss then spoon into the pineapple for serving.
Serve pineapple salsa over top of cooked coconut shrimp and/or with tortilla chips.