On a hard surface, pound the chicken with a meat mallet to ½-inch thickness. In a shallow bowl, make the marinade by mixing the pineapple and its juice, the limeade, rum, and cloves. Add the chicken, turning to coat. Cover and marinate at room temperature for 30 minutes; remove the chicken and drain, reserving the marinade. In a shallow dish, mix the flour and salt. Add the chicken, a piece at a time, dredging to coat well. Heat the oil in a frying pan to a medium temperature. Add the chicken and cook, turning frequently, for about 10 minutes, or until brown on all sides. Remove the chicken and place in a single layer in a large, shallow, greased baking pan. Pour the reserved marinade over the chicken; sprinkle with the almonds. Bake uncovered, at 400 degrees F, basting twice, for about 15 minutes, or until a fork can be inserted in the chicken with ease. To serve, place the chicken on a serving platter and pour the sauce over the chicken. Serve with hot buttered rice, if desired.