In a large bowl, combine the chicken pieces with the soy sauce, garlic, olive oil, rum, ginger, orange juice, honey and reserved pineapple juice. Mix well, cover and refrigerate overnight. Remove the chicken from the marinade, and place one piece of chicken and one piece of pineapple on a toothpick. Baste with the marinade, (discard any unused marinade) then broil, about 6 - 8 inches from the heat source, for about 15 minutes or until the chicken is browned and cooked through. Makes about 36 hors d'oeuvres.
Per Piece: 53 Calories (34.2% from fat); 2g Fat (trace Sat, 2g Mono, trace Poly); 6g Protein; 2g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 50mg Sodium. Food Exchanges: 1 Lean Meat; 1/2 Fat.