Heat olive oil in a skillet pan and add the shrimp, salt, sriracha and garlic powder to the pan.

Cook until shrimp is pink and thoroughly cooked, stir during the cooking so the seasoning gets evenly dispersed.

Add pineapple chunks to a pan with olive oil.

Sprinkle with chili powder and salt and cook until pineapple begins to caramelize.

Remove from heat and sprinkle with cilantro.

warm corn tostadas and serve with your favorite tostada toppings.