For the Slaw, mix lime juice, olive oil and honey in medium bowl until well blended. Add cabbage, coconut and cilantro; toss to coat. Cover. Refrigerate until ready to serve.
For the Tacos, heat oil in large skillet on medium heat. Add tomatoes and pineapple; cook and stir 2 to 3 minutes or until softened. Add pigeon peas and seasonings; cook and stir until heated through. Serve pigeon pea mixture in warm taco shells topped with Coconut Lime Slaw.