Preheat the oven to 450° F. On a baking sheet, toss the shrimp and poblano peppers with olive oil, chili powder, salsa verde, and sea salt. Arrange in a single layer. Add the 3/4 cup pineapple (for the salsa). Roast 6-8 minutes or until the shrimp is cooked. During the last minute, switch the oven to broil. Broil until lightly charred. Meanwhile, make the salsa. Toss the remaining pineapple with the jalapeños, cilantro, lime juice, and a pinch of salt. To make the ranch. Combine everything in a blender. Blend until smooth. Season with salt. Add the cabbage to a large bowl and toss with 1/3 cup of the ranch.Stuff the avocado, cabbage, salsa, shrimp, and peppers into the warmed tortillas. Top with ranch and additional salsa.