Mix together pineapple, red onion, 1/4 cup finely chopped jalapeño, tomato, 3 tablespoons of chopped cilantro, 2 tablespoons of lime juice, and a pinch of salt in a non-reactive bowl until well combined. Chill in the refrigerator until needed.

In a bowl with a lid, combine orange juice, 1/2 cup of finely chopped jalapeño, white wine vinegar, zest and juice of 1 lime, avocado oil, honey, soy sauce, granulated garlic, salt, and black pepper. Stir until thoroughly mixed.

Evenly pound the chicken to a consistent thickness and place it in an 11x7-inch baking dish. Pour half of the marinade over the chicken, cover, and refrigerate for 1 hour, flipping halfway through.

Store the remaining marinade covered in the refrigerator until ready to use.

After the chicken has marinated for 45 minutes, add the shrimp to the bowl with the reserved marinade and toss to coat thoroughly. Cover and refrigerate for 15 minutes.

Remove the shrimp from the marinade, leaving them slightly wet. Thread the shrimp onto metal skewers and chill until ready to use. Discard the marinade.

Preheat an outdoor grill to medium heat. Clean and oil the grill grates using tongs and an oiled paper towel.

Remove the chicken from the marinade, discarding the excess. Grill the chicken until cooked through, approximately 4 to 5 minutes per side, depending on thickness. The internal temperature should reach at least 165 degrees F (74 degrees C). Transfer the cooked chicken to a plate and tent with foil to keep warm.

Grill the shrimp skewers until they are opaque and lightly charred, about 1 to 2 minutes per side.

To serve, plate each chicken breast with pineapple pico de gallo on top. Arrange the grilled shrimp on top and garnish with lime slices and additional cilantro, if desired.