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Rinse the rice in a large bowl with cold water, swishing with your hands and draining. Repeat until the water runs clear.
Add the rinsed rice, coconut milk, water, salt, and lime juice to a medium pot. Bring to a boil over high heat. Cook until the liquid reduces below the rice and the bubbling subsides, about 10 minutes.
Cover, reduce heat to low, and cook for another 10 minutes. Remove from heat, fluff with a fork, and set aside.
In a large bowl, combine all meatball ingredients. Mix until just combined.
Roll into evenly sized meatballs, about 1 to 1 ½ inches.
Heat oil in a large skillet over medium heat. Sear meatballs, turning occasionally, until browned and cooked through, about 8 to 10 minutes.
In a small saucepan, combine all glaze ingredients. Simmer for 2 to 3 minutes until slightly thickened.
Add meatballs to the glaze and toss to coat.
In a bowl, mix all pineapple salsa ingredients. Adjust lime and salt to taste.
Serve meatballs over coconut rice and top generously with pineapple salsa.