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1. Add the diced pineapple, cilantro, garlic, chicken stock, onion and orange juice to the blender and blend until everything is been combined.
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2. Add the Plum sauce in a large bowl, add the pineapple mixture and the sesame oil to the bowl and mix well.
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3. Add the mixture to a large enough sauce pan and cook for several minutes until the mixture resembles a glaze.
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4. Season chicken with salt and pepper and coat with oil, grill or pan fry the chicken skin side down. Brown the chicken skin side down until nice and seared on both sides.
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5. Add the chicken on a hotel pan and place in the oven at 375 degrees. Cook for at least half hour with the hotel pan covered with foil.
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6. Pull the chicken out of the oven, and coat the chicken with the glaze, put back in the oven and cook uncovered so the sauce can caramelize. continue to coat the chicken from time to time until the chicken reaches 160 degrees in temperature. The chicken should be done at this point.
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7. For the Bulgur, sautee the onion and the garlic in a sauce pan, add the crack wheat (bulgur) to the pan and sautee some more. Add the chicken stock and cook further. Boil the carrots and peas in a seperate pan until nice and tender. In the mean time check to make sure the bulgur doesn't need any more stock, check for seanoning, adjust if necessary. when the peas and carrots are done, add to the bulgur. and mix. cover and cook until the bulgur is nice and tender.
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8. For the potatoes:
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Place the potatoes in a bowl, add the oil, Caribbean seasoning and season some more with salt and pepper. Add to a sheet pan and place in the oven at 365 degrees for 30-45 minutes or until nice and reasted.
