Wash and dry all produce. Halve and peel shallots. Thinly slice 1 shallot; mince other half until you have 2 TBSP (save the remainder for another use). Halve, core, and deseed bell peppers, then cut into thin strips. Chop cilantro. Zest and halve lime. Drain pineapple over a small bowl, reserving juice. Roughly chop pineapple.

Place pineapple, 2 TBSP pineapple juice, minced shallot, cilantro, and lime zest in a medium bowl. Squeeze in juice from lime halves. Season with a small pinch of salt. Toss to combine and set aside.

Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced shallot, bell peppers, and a large pinch of salt. Cook, stirring occasionally, until tender and starting to char, 5-7 minutes. Season with salt and pepper, then transfer to a plate and set aside.

Pat chicken dry with paper towels. Heat another large drizzle of oil in same pan over medium-high heat. Add chicken, blackening spice, Southwest Spice, and a few large pinches of salt. Cook, tossing occasionally, until meat is cooked through, 4-6 minutes.

While chicken cooks, stir together sour cream and hot sauce (to taste) in a third small bowl. Add water 1 tsp at a time until crema mixture has a drizzling consistency. Season with salt.

Wrap tortillas in a damp paper towel. Microwave on high until warm, about 30 seconds. Divide tortillas between plates, then fill each with chicken and veggies. Spoon salsa over, drizzle with crema, and serve.