1. Heat oil in large skillet over medium heat. Add onion and cook for 1-2 minutes.
2. Season shrimp with salt and pepper. Add to skillet and cook for 1-2 minutes on each side. Stir in bell pepper slices and pineapple.
3. In a small bowl, whisk together tamari, honey, rice vingar, garlic and ginger. Add to skillet and bring to a boil. Reduce heat to simmer. In a small bowl, whisk together tapioca starch and water. Stir into skillet. Add zucchini noodles and cook for 2-3 minutes or until sauce has thickened. Serve immediately.