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nickgriglack
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In a large pot over medium-high, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the broth and lime zest, then bring to a boil over medium-high. Stir in the tomatoes, pineapple, jalapeño and fish sauce; cook at a vigorous simmer, uncovered and stirring occasionally, until the tomatoes begin to soften, about 5 minutes.
Add the shrimp, cover and remove from the heat. Let stand until the shrimp are opaque throughout, 4 to 5 minutes. Stir in the lime juice. Taste and stir in additional fish sauce, if needed. Serve garnished with additional jalapeño slices and lime wedges on the side.