Puree the pineapple chunks in a blender and set aside.
Melt coconut oil in a sauté pan over medium heat.
Add mustard seeds and once the seeds begin to splutter, add the curry leaves and garlic. Stir-fry for 30 seconds, then add the spices and pineapple puree to the pan. Cook for two minutes, then add the shrimp.
Cover the pan and cook until shrimp are cooked through, about 5-6 minutes.
Garnish with cilantro.