1. Prep. Wash and dry all produce. Bring 1 cup water and a large pinch of salt to a boil in a small pot. Trim any strings or tough ends from snap peas. Halve, peel, and mince shallot. Halve lime. Finely chop cilantro. Drain pineapple, reserving juice; finely chop fruit.
2. Cook rice. Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Remove from heat and keep covered until meal is ready.
3. Make salsa. In a medium bowl, toss together pineapple, 2 tsp shallot, half the cilantro, and juice from one lime half. Season with salt and pepper.
4. Cook pork and make glaze. Heat a drizzle of olive oil in a large pan over medium high heat. Season pork all over with salt and pepper. Add to pan and cook until it almost reaches desired doneness, 4-5 minutes per side. Stir in remaining shallot, honey, pineapple juice, and 2 TBSP water. Cook until pork is done, another 1-2 minutes. Remove from heat and stir in a squeeze of lime.
5. Cook snap peas. Transfer pork and glaze to a plate, cover with foil to keep warm. Wipe out pan, then heat a dizzle of olive oil in it over medium high heat. Add snap peas. Cook, tossing occasionally, until tender but still slightly crisp, 3-5 minutes. Season with salt and pepper.
6. Finish and plate. Fluff rice with a fork, then stir in remaining cilantro and a squeeze of lime. Divide between plates, then top with snap peas, pork, glaze, and salsa.