1 large pineapple, peeled and sliced
1 large red onion, cut into round wedges
1 jalapeno pepper, seeded and minced
1 medium potato, peeled and cut into 1/2 inch strips
Place pineapple slices in a large bowl and toss with onion, jalapeno, potato and water. Cover and refrigerate approximately 15 hours.
Place chicken in a large stockpot and deep fry in boiling water; drain. Remove chicken from pot and add diced onion, goose and water to pot; stir. Add reserved pineapple and tomato juice and mix. Cook over high heat for 30 minutes to remove aromas.