Pineapple barbecued chicken with salsa and barbecue sauce

By Sam Evans and Shauna Guinn
From Saturday Kitchen

Ingredients

Spicy Barbecue Rub:

• Smoked paprika: 3 tbsp
• Dried chilli flakes: 1 tsp
• Soft brown sugar: ½ tbsp
• Garlic granules: 1 tbsp
• Onion granules: 1 tbsp
• Ground turmeric: ½ tsp
• Cracked black pepper: ½ tsp
• Fine sea salt: 1 tbsp

Pineapple Chicken:

• Whole chicken (preferably corn-fed): 1.5kg/3lb 5oz
• Large, slightly under ripe pineapple: 1

Pineapple and Rum Barbecue Sauce:

• Butter: 1 tbsp
• Banana shallot (finely chopped): 1
• Ginger and garlic paste (or equal parts grated ginger and garlic): 2 tbsp
• Spiced rum: 50ml/2fl oz
• Tomato ketchup: 150ml/5fl oz
• Soft brown sugar: 2 tbsp
• Worcestershire sauce (or mushroom ketchup): 3 tbsp
• Cider vinegar: 2 tbsp
• Pineapple juice: 100ml/3½fl oz
• Tamarind paste: 1 tbsp
• Smoked paprika: ½ tsp
• Cayenne pepper: ¼ tsp
• Ground black pepper: 1 tsp

Burned Pineapple Salsa:

• Pineapple wedges (from above): 4
• Red onion (chopped): ½
• Jalapeño (seeds removed, finely chopped): 1
• Red pepper (chopped): ½
• Fresh coriander (chopped): handful
• Lime (juice and zest): 1
• Extra virgin olive oil
• Sea salt: ¼ tsp

To Serve:

• Limes (cut into wedges): 3
• Wheat flour tortillas (15cm/6in)

Method

1. Spicy Barbecue Rub:
   • Mix all the ingredients together to create the spicy barbecue rub.
   • Dust the whole chicken with 5 tablespoons of the rub, ensuring you season the inside cavity as well.
   • Cover the chicken and set it aside in the fridge for at least 30 minutes (or overnight if preparing in advance).
2. Prepare the Pineapple:
   • Slice off the leafy top of the pineapple, leaving about 2cm/¾in from its leafy root. Set this top aside for presentation.
   • Make a round incision around the base of the pineapple, avoiding the core (which you’ll use to prop up the chicken).
   • Cut pineapple wedges down against the core and set them aside for the burned pineapple salsa.
3. Chicken Assembly:
   • Check that the pineapple base stands upright without tilting. Trim the base if needed for balance.
   • Place the chicken on the pineapple core, legs facing downward. Admire your creative chicken centerpiece!
4. Cooking Options:
   • If using a barbecue with a lid, set it for indirect cooking and preheat to 165°C. Alternatively, preheat your oven to 200°C (180°C for fan ovens) or Gas Mark 6. Adjust oven shelves if necessary.
   • Put the chicken upright on its pineapple stand in a sturdy roasting tin with greaseproof paper under the pineapple base.
   • Cook in the barbecue or oven for about 1–1½ hours until the chicken’s internal temperature (thickest part of the thigh) reaches 74°C.
5. Barbecue Sauce:
   • While the chicken cooks, prepare the barbecue sauce:
     • Melt butter in a medium-sized saucepan over medium heat.
     • Add shallot and ginger-garlic paste; cook until softened (not browned).
     • Add rum, let alcohol burn off, then add tomato ketchup, brown sugar, Worcestershire sauce (or mushroom ketchup), and cider vinegar.
     • Whisk well and simmer the sauce.
     • Add pineapple juice, tamarind, and spices; simmer for about 10 minutes. Set aside.
6. Final Steps:
   • Brush the chicken with a little barbecue sauce about 10 minutes before removing it from heat.
   • Let the chicken rest for 10–15 minutes before carving.
   • For the burned pineapple salsa, grill or pan-fry reserved pineapple wedges until caramelized.
   • Mix the pineapple with red onion, jalapeño, red pepper, coriander, salt, lime zest, and juice. Drizzle with olive oil and set aside.
   • To present the chicken, cut the base of the reserved leafy top into a V shape and pin it at the top of the bird.
   • Serve with extra pineapple barbecue sauce, soft wheat tortillas (if desired), and zesty burnt pineapple salsa on the side.