Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
In a bowl, whisk together curry paste and coconut milk. Transfer to a wok, and mix in chicken, fish sauce, chili paste, sugar, and bamboo shoots. Bring to a boil, and cook until chicken juices run clear about 10 minutes.
Mix the red bell pepper, green bell pepper, snap peas and onion into the wok. Continue cooking until are tender. If the liquid needs thickening, add flour to a little of the sauce and stir back into the curry.
Remove from heat, and stir in pineapple. Serve over the cooked rice.