Season the chicken inside and out with salt, pepper, and paprika. Fill the roaster's seasoning well with the pineapple juice, stock, and garlic cloves and place the chicken on top. Roast the chicken for 45 minutes.
Meanwhile, prepare the glaze. Add the preserves, juices, brown sugar, soy sauce, ginger, and cayenne to a small saucepan over low heat. Whisk the ingredients until well incorporated, about 5 minutes. The consistency should be thick. Whisk in the cilantro just before glazing.
After 45 minutes, remove the roaster from oven. Fill the roaster tray with the peppers and pineapple. Brush the pineapple glaze onto the chicken and place it back in the oven for 20-30 minutes until the skin is golden brown.
Allow the chicken to cool for 4-5 minutes on the roaster dish. Carefully remove the chicken and serve with the peppers and pineapple chunks.
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