Season the chicken pieces with salt and pepper. Heat the oil in a frying pan and fry the chicken pieces until lightly golden. Transfer to a heavy casserole large enough to hold the chicken pieces comfortably.
In the oil remaining in the pan gently fry the onion, garlic and pepper until tender. Add the tomatoes, raisins, chillies and coriander and simmer for a few minutes to blend the flavours.
Transfer the contents of the frying pan to the casserole with the chicken and pour in enough chicken stock to barely cover. Cover and cook over a low heat for about 45 minutes until the chicken is tender, adding the pineapple and its juices half way through. If there is too much liquid cook only partially covered for the remaining cooking time.
Pour in the rum five minutes before serving. Serve with rice.