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Mix pineapple, red onion, cilantro, lime juice, and zest, 2 teaspoons of the crushed jalapeno, and ¼ teaspoon of the salt in a medium bowl until well blended. Cover and refrigerate until ready to serve.
Mix oil, sugar, cumin, paprika, and the remaining ½ teaspoon salt in a large bowl. Add shrimp, tossing to coat well. Mix honey and the remaining 1 teaspoon crushed jalapeno in a small bowl; set aside.
Heat a large nonstick skillet on medium-high heat. Add shrimp; cook just until lightly browned, about 3 minutes per side. Transfer shrimp to a bowl. Drizzle honey mixture over shrimp, stirring to coat.
To serve, spoon shrimp into tortillas. Drizzle with any remaining sauce from the skillet and top with pineapple salsa. For a little extra crunch, top with shredded red cabbage.