For the marinade, combine all the marinade ingredients in a saucepan over medium high heat. Bring to a simmer, then turn it down to medium for 10 minutes or so until it reduces by around ⅓ and is a bit syrupy. The pineapple should be softened and starting to break down. 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 in the fridge for at least 4 hours, up to 24 hours. You could also freeze the chicken with the marinade.
Preheat the oven to 180C.Take the chicken out of the fridge or freezer and let it reach 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 the baking tray from the 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 chicken is becoming dry 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.
To cook the rice, 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.
To serve, place chicken and rice into a plate and scatter slices of red pepper and some rucola leaves.