For the Coconut Rice:

1. Heat coconut butter in a pot over medium heat. Add the chopped onion and sauté until translucent.

2. Stir in the desiccated coconut and toast lightly for 1-2 minutes.

3. Add the basmati rice and stir to coat the grains.

4. Pour in the coconut milk and water. Add salt to taste.

5. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and liquid absorbed.

6. Remove from heat and stir in lime juice and zest. Keep covered until ready to serve.

For the Pineapple Chicken:

1. In a bowl, combine pineapple chunks with juice, water, soy sauce, brown sugar, garlic, ginger, chili flakes, and rum. Mix well.

2. Season the chicken pieces with salt, pepper, and paprika.

3. Heat olive oil in a large pan over medium-high heat. Add the chicken and cook until lightly browned and cooked through. Remove and set aside.

4. In the same pan, sauté the sliced bell peppers and celery until tender-crisp.

5. Pour the pineapple sauce into the pan and bring to a simmer.

6. Mix cornstarch with a little cold water to make a slurry. Add slurry to the sauce and stir until thickened.

7. Return chicken to the pan and toss to coat evenly in the sauce. Heat through.