Bring the pineapple juice to the boil along with all the other ingredients up to and including the chilli, reduce the heat, simmer for approx. 10 mins., allow to cool. Add the chicken, mix with the marinade, cover and leave to marinate in the fridge for approx. 2 hrs.
Place the marinated chicken and pineapple on a baking tray lined with baking paper, season with salt.
Bake for approx. 25 mins. in the lower half of an oven preheated to 240°C.