Heat a large cast iron or stainless skillet over high heat and cook and crumble the chorizo. Remove half of the cooked chorizo to a separate bowl (you’ll use this later to cook with the vegetables). Add the chicken to the pan to brown and cook, then add the shrimp, which only takes about 2 minutes to cook. Transfer your cooked meats to a large bowl. Add the reserved chorizo back to the pan and sauté the onions and bell peppers until caramelized and tender. Lastly, add the pineapple to lightly caramelize and heat. Add the meats back to the pan, season with salt and pepper, and toss to combine.
