Combine 1/3 cup pineapple juice and lemon juice in a bowl. Add the shrimp and toss to coat; marinate the shrimp for 30 minutes. Drain and discard marinade.
Heat oven to 450°F. Line a sheet pan with foil.
Transfer shrimp to lined sheet pan; season with salt and pepper. Add the pineapple and bell pepper; arrange in a single layer. Bake for 10 to 12 minutes or until shrimp turn pink.
Combine the remaining pineapple juice and sweet chili sauce in a bowl; drizzle over shrimp, pineapple and pepper.
Place the greens from the Fresh Express® Thai ‘N’ Cashews Chopped Kits® into a large bowl; toss with salad dressings, reserving two tablespoons. Add the toppings; toss to combine.
Divide salad evenly among four plates or shallow bowls. Top with shrimp, pineapple, and pepper; drizzle with reserved dressing.