Prepare rice according to package directions; cool.
Combine crab meat, one-half pineapple, rice, eggs, green onions, 5 teaspoons mayonnaise, soy sauce, and cornstarch in a large bowl. Gently mix and form cakes, pressing firmly.
Coat cakes with bread crumbs. Heat oil in large skillet, pan fry cakes until golden brown on both sides. Transfer crab cakes to a paper towel-lined baking sheet to drain.
Combine remaining 1/2 cup mayonnaise, hot chili sauce, remaining pineapple, and garlic in food processor container. Cover; blend until smooth. Serve crab cakes with sauce.