In a large skillet, heat 2 tablespoons coconut oil over medium heat and sauté garlic, ginger, chili, lemongrass, coriander, turmeric, curry powder, salt, peppercorns, and cinnamon sticks until fragrant, about 3 minutes.
Add stock, coconut milk, and bay leaf. Remove top and bottom of pineapple and cut along outside to remove rough layer and flesh. Add the core and save the rest for a garnish or dessert. Simmer for 10 to 15 minutes until curry is slightly thickened. Add chickpeas, tofu, squash, and broccoli and cook until vegetables are hot. Garnish with cilantro, pineapple, lime, and onion, as desired. Serve over rice.