Pour the Roasted Pineapple Habanero Sauce over the chicken and coat all the pieces with the sauce. In the meantime, make the glaze: combine the brown sugar with the juice from the pineapple tidbits in a saucepan.
Bring to a boil and add the pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
Bring to a simmer and mash the fruit to a chunky consistency with a potato masher. Add the sugar and stir until dissolved. Add the pectin and the Habanero halves. Stirring frequently, bring to a rolling boil that cannot be stirred down. Cook for 2 minutes more, stirring frequently to prevent burning.
Place fruit and vinegar in a stockpot over medium-high heat. Bring to a simmer and mash the fruit to a chunky consistency with a potato masher. Add the sugar and stir until dissolved. Add the pectin and the Habanero halves. Stirring frequently, bring to a rolling boil that cannot be stirred down.