Preheat the oven to 350°F. Line a cupcake pan with paper liners.
In a small saucepan, stir the pineapple preserves over low heat until melted and pourable. Set aside.
Blend the banana into a very smooth paste and keep ready.
In a medium mixing bowl, sift flour, sugar, salt, baking powder and baking soda.
In another bowl, combine oil, milk, vanilla, almond extracts and mashed banana. Mix well.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not over-mix.
Fill the cupcake liners ⅔rds full. Top the batter of each cupcake with 1tsp melted preserves and 1tsp chopped chocolate. With a small knife, carefully stir each cupcake 2~3 times to swirl in preserves and chocolate.
Bake for 20~24 minutes or until a cake tester inserted into the center comes out clean. Cool the cupcakes completely on a wire rack before frosting.