Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a large bowl, combine the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper. Stir well to create the fajita seasoning mixture.
Add the shrimp, pineapple chunks, sliced red, yellow, and green bell peppers, and sliced red onion to the bowl with the seasoning. Toss everything together until the shrimp and vegetables are evenly coated with the seasoning mixture.
Spread the shrimp, pineapple, and vegetables in a single layer on the prepared sheet pan.
Bake in the preheated oven for 12 to 15 minutes, or until the shrimp are pink and cooked through and the vegetables are tender-crisp.
While the shrimp and vegetables are baking, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side or wrap them in foil and heat in the oven for the last 5 minutes of cooking.
Remove the sheet pan from the oven. Squeeze fresh lime juice over the shrimp and vegetables and sprinkle with chopped cilantro.
Serve the shrimp fajita mixture on warm tortillas with extra lime wedges on the side.