In a non-reactive dish (one that won't react to acidic foods), grate the lime rind and squeeze the juice from the lime.
Rub the juice and rind into the chicken, then season the chicken with salt and pepper.
Let marinate for thirty minutes.
Heat the olive oil in a frying pan and brown the chicken pieces on all sides.
Transfer the chicken to a heavy pot that is large enough to hold the chicken in layers.
In the remaining oil still in the frying pan, sauté the onion and garlic until tender, not brown; add tomatoes, hot pepper, oregano, and bay leaf.
Cook for about five minutes, stirring occasionally to prevent sticking and blend the flavors.
Pour the mixture over the chicken and add enough chicken stock to just cover the chicken pieces.
Partially cover the pot and cook over low heat until the chicken is tender. About forty-five minutes.
While the chicken is cooking, put the chunked pineapple and juice in a small sauce pan and cook over medium-low to medium heat until it is reduced by half. If you are using the rum, add it after the mixture is reduced and continue to cook for two more minutes.