To prepare the pineapple salsa mix together the red onion, bell pepper, cilantro, lime and pineapple. Season to taste with salt and reserve.
To prepare the jerk aioli mix together the mayonnaise and jerk seasoning in a small bowl. Reserve under refrigeration.
Toast each flour tortilla on a grill until lightly charred.
Prepare the Coconut Shrimp according to the package instructions. Cook to an internal temperature of 145°F minimum. Deep fry from frozen in clean oil at 350°F for 2-2 1/2 minutes.
To serve: Place approximately 2 tbsp. of cabbage into the center of each tortilla. Remove the tails from the shrimp and place atop the cabbage. Garnish with reserved salsa and jerk seasoned aioli.
