Adjust rack to middle position and preheat oven to 375 degrees. Wash and dry produce.

Drain pineapple over a small bowl, reserving juice. Quarter limes. Trim and thinly slice scallions, separating whites from greens. Trim and discard root end from lettuce; separate leaves. 

Arrange spring rolls in a single layer on a baking sheet; bake, turning halfway through, until crispy, 18 minutes.

Remove from oven; let cool for 2 minutes.

AIR-FRYER ALTERNATIVE: Preheat an air fryer to 390 degrees. Arrange spring rolls in a single layer in basket; heat, turning halfway through, until crispy, 8-10 minutes.

While spring rolls bake, heat a large pan over medium heat. Add coconut and ½ tsp sugar (1 tsp for 4 servings); cook, stirring occasionally, until lightly browned, 1-2 minutes. Turn off heat; transfer to a plate. Wipe out pan.

In a medium bowl, combine coleslaw mix, half the reserved pineapple juice, half of one packet of spicy mayo, juice from three lime wedges, salt, and pepper (whole packet of spicy mayo and juice from six lime wedges for 4). Set aside, tossing occasionally, until ready to serve.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in pan used for coconut over medium-high heat. Add chicken in a single layer; cook, undisturbed, until browned on one side, 1-2 minutes. Add scallion whites and pineapple; cook, stirring occasionally, until scallion whites have softened, 1-2 minutes.

Stir in hoisin and remaining reserved pineapple juice; cook, stirring occasionally, until sauce has thickened and chicken is cooked through, 2-3 minutes. 

Turn off heat. Stir in scallion greens and juice from two lime wedges (four wedges for 4 servings); season with salt and pepper. Add another squeeze of lime juice if desired.

Transfer hoisin chicken to a serving dish; cover to keep warm. Wash and dry pan.

Rinse shrimp* under cold water, then pat dry with paper towels. 

In a large bowl, combine tempura batter mix, toasted coconut, ⅓ cup cold water, and ½ tsp salt (⅔ cup cold water and 1 tsp salt for 4 servings). TIP: If mixture seems too thick, add more cold water 1 TBSP at a time until it reaches a pancake-batter-like consistency.

Heat a ¼-inch layer of oil in pan used for chicken over medium-high heat. TIP: Make sure pan is completely dry before adding oil.

Add shrimp to bowl with batter. Stir until fully coated. 

Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated shrimp in a single layer (you may need to work in batches). Cook until golden brown and cooked through, 2-3 minutes on the first side and 1-2 minutes on the second side. TIP: Add more oil between batches if needed, allowing time for it to heat back up before frying more shrimp. 

Using a slotted spoon, transfer shrimp to a paper-towel-lined plate.

Serve lettuce leaves, slaw, hoisin chicken, coconut shrimp, spring rolls (and sauce), mango chutney, remaining spicy mayo, and remaining lime wedges family style.