I gotta share this remembered recipe, from an old but adventurous cookbook , because it tastes really good.

Pollo Pina (I think)

One cut up chicken: brown both sides in big cast iron skillet (or whatever pot you got, eh?). Add one fresh skinned and seeded crushed tomato, one quarter cup finely grated onion, juice of two small fresh limes, one half cup crushed fine pineapple, one tablespoon brown sugar (demerara is nicest), one teaspoon current jelly (trust me:leaving this out changes the flavour), one quarter cup dark rum. Simmer til chicken is very tender, serve with rice drizzled with pan juices.