Quarter the chicken, season with salt and pepper. Fry in heated oil until crispy on all sides, remove. Chop onions and garlic, saute briefly in drippings. Add tomatoes with juice, oregano, lemon zest and raisins. Simmer for two minutes. Add chicken parts back and simmer for about 35 minutes. Peel pineapple, remove stalk. Cut flesh into wedges and simmer in a saucepan with juice for 5 minutes. Season to taste with rum. Mix the pineapple into the sauce.
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