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Preheat the oven to 190c regular bake.
To make the glaze, combine the pineapple juice, onion, ginger juice, garlic and rum (if using) in a large saucepan. Bring to the boil, then immediately reduce to a simmer. Keep simmering until about ¾ of the mixture has evaporated – so you only have a quarter of the original amount left. It might take about 30 minutes. It should be thickened.
Add the sugar, oil, soy sauce, lime zest and juice, and a dash of chilli (if using). Stir until the sugar has dissolved.
Using a sharp knife, make a series of cuts into the chicken across the skin and into the flesh so the glaze can soak in. Brush each piece all over with the glaze.
Place on a baking/roasting tray and cook in the middle of the oven for 40 minutes. Brush with more glaze every 10 minutes.
Transfer the chicken to a preheated BBQ grill and cook for a few minutes each side, or turn the oven to grill on medium and finish them off if they haven’t browned up.
Sprinkle with chopped fresh coriander and a squeeze of lime. Add another splash of soy sauce if desired.
Serve with coconut rice and a nice fresh salad. Strain any leftover marinade and serve as a sauce.