In a mixing dish, combine pineapple juice, ketchup, brown sugar, chili sauce, soy sauce, garlic powder, salt, pepper and annatto powder.   Combine well and place all in the zip lock bag and refrigerate overnight. In a saucepan, bring the chicken and the marinade to a boil. Add water and continue boiling until water has evaporated and chicken is cooked. Add oil to a pan over medium heat and brown the chicken until golden brown and caramelized. Serve with garlic fried rice, a fried egg, and sliced pepper on the side.