Preheat oven to 400 degrees. Slice zucchini; toss with olive oil, salt and pepper. Dump zucchini into a preheated skillet, and saute until tender (about 4-5 minutes). Turn off heat and set aside.
Mince garlic, chop shallots. Heat oil in a large skillet over medium, toss in garlic and shallots; sauté for 1-2 minutes or until fragrant (but not burned!). Add mustard, paprika, chili powder, cumin, juice of 1 lime, broth and tomato paste. Boil; add chicken, turn down heat and allow to simmer covered; be sure to turn chicken over during cooking time. Cook until no longer pink inside.
While chicken simmers, cook rice according to package directions.
To serve, shred chicken and mix with sauce. Serve with rice, zucchini, and pineapple chunks.