Add the uncooked rice to a saucepan, and add the coconut milk and water. Bring to a simmer, and cook over a medium / low heat for around 10 minutes, stirring regularly to stop the rice from sticking or burning. When any excess liquid has been absorbed, taste the rice, and add a dash more water if it still needs to cook for longer. If the rice is cooked and there's still some excess liquid, drain it in a sieve.

While the rice is cooking, heat the oil in a large frying pan or wok. Add the diced tofu, and cook over a medium heat for around 5-10 minutes, turning regularly, until golden brown and crispy all over.

Add the veggies to the pan with the tofu, and stir fry for a few more minutes, until slightly soft. Add the pineapple chunks.

In a small bowl or jar, combine the soy sauce, honey, lime juice, and plenty of salt and pepper. Mix well, and pour over the vegetable mixture. Cook for a few more minutes, until the sauce has thickened.

Serve the pineapple tofu stir fry with the coconut rice, topped with some fresh coriander (cilantro).