Make the salsa: Toss the onion and green pepper with 1 tablespoon olive oil, and spread on a grill pan.
Place the onion and peppers on the grill. Grill for 10 to 15 minutes, stirring occasionally. Remove from grill when the onion has started to brown. NOTE: If you don’t have a grill pan for the onion and peppers, you could grill larger onion and pepper slices and chop them after grilling.
In a bowl, combine the pineapple, grilled onion and green pepper, serrano pepper, 1 tablespoon olive oil, cilantro and lime juice. Salt and pepper to taste, stir and set aside.
Prepare the shrimp: mix the soy sauce, honey and olive in a large bowl.
Add the shrimp to the bowl and toss to combine with the soy sauce mixture.
Preheat grill to medium high.
Pour the shrimp into the grill pan, and allow excess liquid to drip off a bit.
Place the shrimp pan onto the grill. Grill for 2 to 3 minutes, covered, then stir and turn the shrimp over. Cook another 2 to 3 minutes until the shrimp are cooked through. Remove grill pan from heat.
Plate a serving of the shrimp along with a generous scoop of pineapple salsa, and repeat. Enjoy with a summery white wine!