Bring a medium pot of salted water and rice to a boil for 12-15 minutes (rice is parboiled and thus will cook more quickly than usual.) Fluff with a fork and reserve.

Preheat the oven to 400 degrees and prepare a baking sheet with foil. Cut the tortillas into chip-sized triangles. In a clean mixing bowl, toss the tortilla triangles with 1 Tbsp. of olive oil and a pinch of salt and pepper. Spread on the baking sheet, doing your best to avoid overlap. Bake for 7-10 minutes, or until crispy and firm. Remove from oven and allow to cool.

Thoroughly rinse produce and pat dry. Thinly julienne (slice into matchsticks) radishes. Half lime. Finely dice red onion. Halve avocado, remove pit and scoop flesh into a clean mixing bowl. Drain the crushed pineapple, reserving the juice. Rinse and drain beans.

In the mixing bowl with the avocado, combine the drained pineapple, half the red onion (or less to taste, depending upon how strong a flavor you want,) half the radishes, juice of half the lime, and season with a pinch of salt and pepper. If more liquid is needed, add some reserved pineapple juice. Place in refrigerator to chill before serving. In a small, dry pan over medium heat, lightly toast the pepitas, moving the pan to prevent burning, about 2-3 minutes. Remove pepitas from pan once browned and aromatic to prevent further cooking.

In a large pan over medium-high heat, warm 1 tsp. olive oil and the remaining red onion until translucent and aromatic, about 2 minutes. Once warm, add the kidney beans and cooked brown rice and sauté for another minute. Add the Taco Seasoning and, if additional thickness is needed, add lime and pineapple juice as desired. Warm for 3-4 minutes, or until flavors have combined and beans and rice are warmed throughout. Season with a pinch of salt and pepper.

In a dish, ladle a serving of beans and rice. Ladle a serving of pineapple guacamole next to red beans and rice. Nestle corn chips into and around the guacamole. Garnish with toasted pepitas, remaining radishes, and any remaining lime.