Dark rum is the key in this recipe!
Combine the first 6 ingredients in a zip lock bag and add the chicken. Place in the frig for at least one hour, turning occasionally. Remove chicken and fry in a heavy skillet with hot oil until browned. Drain off the oil and replace with the marinade. Reduce heat, cover and cook for 10 minutes. Add the raisins and pineapple to the skillet, cover and simmer until the chicken is fork tender and juices run clear. Serve with rice. Enjoy!