Combine the Marinade Glaze ingredients in a saucepan over medium high heat. Bring to simmer, then turn it down to medium for 10 minutes or so until it reduced by around 1/3 and is a bit syrupy. The pineapple should be softened and starting to breakdown. Give it a mush with a potato masher to help it along.

Allow Marinade Glaze to cool, then combine in a large ziplock bag or bowl with the chicken.

Marinate for at least 4 hours, up to 24 hours. You could also freeze the chicken with the marinade.

Preheat oven to 180C/350F.

Bring the chicken to room temperature.

Dip the chicken and Marinade into a baking dish.

Drizzle over olive oil then spoon over some of the Marinade Glaze onto the drumsticks, ensuring you get some pineapple chunks on the chicken itself.

Place chicken in the oven and bake for 20 minutes. Remove baking tray from oven and turn the chicken and again spoon the marinade & pineapple bits onto the chicken.

Bake for a further 15 minutes and check the chicken. If the marinade pooled in the baking dish is looking dry and starting to burn, then pour in a bit of water.

Return chicken to the oven and bake until dark golden brown and the Marinade Glaze is caramelised and sticky (about 5 to 10 minutes).

Combine ingredients in a saucepan over high heat. Cover with a lid and bring to boil.

Turn down heat to low then leave to simmer for 15 to 18 minutes until all the liquid has been absorbed.

Remove from heat and allow to rest for at least 5 minutes before serving.

Garnish rice with tasted desiccated coconut (optional).

Scatter coriander/cilantro over rice and chicken and serve with lime wedges on the side.