Preheat oven to 400℉.
To a food processor or blender, add pineapple, habaneros, onion, lime juice, and salt. Puree until smooth. Transfer to a bowl and set aside.
In a large bowl, toss together shrimp, bell peppers, onion, oil, chili powder, lime juice, and salt. Transfer to a sheet pan and roast until vegetables are crisp tender and shrimp is cooked through, about 5 minutes.
To serve, fill corn tortillas with shrimp and vegetables, drizzle with salsa and garnish with cilantro and a squeeze of fresh lime juice.