Chipotle Shrimp Quesadillas with Pineapple Salsa

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1 1/2 pounds large shrimp, peeled and deveined

Kosher salt

3 tablespoons vegetable oil

2 tablespoons chopped and mashed canned chipotle chile peppers in adobo sauce (1 to 2 chipotles)

2 tablespoons fresh orange juice

1 heaping cup diced fresh pineapple (about 1/3 pineapple)

1/2 cup fresh cilantro, chopped

1/4 white onion, finely chopped

2 tablespoons fresh lime juice

8 6-inch flour tortillas

2 cups shredded pepper Jack cheese (about 8 ounces)

1 avocado, sliced