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Combine pineapple, cucumber, pineapple juice, oil, lime juice, jalapeño and salt in a blender and purée until smooth.
Add green onions and purée just until combined. Transfer soup to a bowl, cover with plastic wrap and chill for at least 2 hours.
In a small bowl, combine shrimp, pineapple, macadamia nuts and cilantro.
Ladle soup into bowls and garnish with shrimp mixture plus a sprinkle of gochugaru.