Pat the chicken thighs and drumsticks dry with paper towels. Place in a shallow bowl, add the salt and pepper, and mix well.
Add the garlic, rosemary, thyme, caraway seeds and chopped onion to the chicken.
Pour in the dark beer and root beer. Mix.
Cover the bowl and marinate in the fridge overnight.
Drain the chicken.
Strain the marinade.
Heat enough cooking oil in a frying pan to reach a depth of two inches.
Brown the chicken pieces in hot oil, in batches if necessary. You're browning the chicken pieces good texture; you're not cooking them through at this point.
While the chicken pieces brown, pour the strained marinade in a shallow pan and start heating it.
Transfer the browned chicken pieces to the pan with the marinade.
Add the chilies and pineapple tidbits.
Braise the chicken (low heat!) for 30 minutes or until cooked through and the marinade has been soaked up.
Serve the beer-braised chicken hot.