Make a marinade by adding the soy sauce and HALF (10 ounces) of the pineapple chunks to a blender or food processor and blend well.
Pour the marinade into a large bowl with the pork pieces and stir to combine. Cover the bowl and place in the refrigerate to marinate for about 4 hours.
Heat the oil in a dutch oven over medium-high heat. When the oil is hot shake off as much of the marinade from the pork pieces as you can (leaving any excess marinade in the bowl for later) then add the pork to the oil and cook, stirring occasionally, until the pork is browned, about 10 minutes.
Stir in the minced garlic and cook while stirring for about 1 minute.
Pour the reserved marinade into the dutch oven along with the lime juice, water, and 1 tsp freshly ground pepper and bring to a boil.
Reduce the heat to medium-low and place a lid on the dutch oven. Simmer over medium-low heat, while covered, for about 1 hour.
MAKE THE RICE WHILE THE PORK SIMMERS: Add the rice and water to a medium size saucepan and bring to a boil over medium-high heat. Cover then pan and reduce the heat to low. Simmer the rice over low heat WITHOUT REMOVING THE LID, for 10 minutes. Turn off the heat and set the rice aside for 15 minutes, KEEPING THE LID ON, while finishing up the pork.
Take the lid off the dutch oven and stir the remaining (10 ounces) pineapple chunks in with the pork. Increase the heat to medium and continue to cook, stirring occasionally, over medium heat, uncovered, until sauce thickens, about 20 minutes.
Taste the pork and season with salt & pepper if necessary.
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