Step 1Trim off the top and bottom of the pineapple. Remove the skin and cut into quarters. Cut away and discard the center core, then cut the quarters into 1-inch slices.
Step 2Heat 1 tablespoon oil in a Dutch oven. Add the bread and cook until browned, about 1 minute on each side, then remove from the pan. In the same pan, roast the garlic until browned.
Step 3Combine the tomatoes, pineapple, browned bread and garlic in a blender container or food processor and blend (in batches if necessary) until smooth.
Step 4Using a spice grinder or a coffee grinder dedicated to spices, grind the cinnamon stick and cloves to a powder.
Step 5Heat the remaining oil in the same Dutch oven. Add the pineapple mixture, the ground spices, water and salt. Bring the sauce to a boil, reduce the heat and simmer uncovered for 15 minutes.
Step 6Wash the chicken legs, remove the fat and most or all of the skin. Add them to the sauce and simmer, covered, 30 minutes. Uncover and simmer 30 minutes longer. If the sauce seems thin, remove the chicken and keep it warm. Boil the sauce for a few minutes until slightly reduced.
Step 7Spoon a generous amount of sauce over each serving of chicken and accompany with rice.