91Èȱ¬

Method

1. To make the spicy barbecue rub, mix all the ingredients together.

2. Dust the chicken all over with 5 tablespoons of the rub, making sure to season the inside cavity too. Cover and set aside in the fridge for a minimum of 30 minutes, or overnight if you’re making this the next day.

3. Next, use a sharp knife to slice off the leafy top of the pineapple about 2cm/¾in from its leafy root, then set this aside as we’ll need it for our presentation.

4. Make a round incision around the base of the pineapple, making sure you don’t cut through the core (the core is what you’re going to use to prop up the chicken). Now, cut pineapple wedges down against the core and set these aside for the burned pineapple salsa.

5. Check that the pineapple base stands up on its own without tilting; if it does tilt, trim away a little of the base so it balances evenly. Set the chicken on the core, legs facing downward. Feel free to take a moment here to not only admire your handiwork but to smile to at the thought of your guests seeing this extravagant chicken centrepiece!

6. If your barbecue has a lid, set for indirect cooking and preheat to 165C or preheat your oven to 200C/180C Fan/Gas 6. If cooking in the oven, you may need to remove all but the bottom shelf of the oven so the bird fits in.

7. Put the chicken upright on its pineapple stand onto a sturdy roasting tin with a folded sheet of greaseproof paper underneath the pineapple base. Cook on the barbecue or in the oven for about 1–1½ hours or until the internal temperature of the chicken, at its thickest part in the thigh, reaches 74C.

8. While your chicken is cooking, make the barbecue sauce. In a medium-sized saucepan over a medium heat, melt the butter and add the shallot and ginger and garlic paste. Cook for a few minutes until softened, but not browned, then add the rum.

9. When the alcohol has burned off add the tomato ketchup, brown sugar, Worcestershire sauce or mushroom ketchup, and cider vinegar. Whisk well and bring the sauce to a simmer.

10. Add in the pineapple juice, tamarind and spices and whisk to combine. Reduce the heat to low and simmer the sauce for around about 10 minutes, stirring occasionally. When the sauce is reduced, remove from the heat and set aside.

11. Brush the chicken in a little barbecue sauce around 10 minutes before you remove it from the heat. Allow the chicken to rest for at least 10–15 mins before carving.

12. For the burned pineapple salsa, brush a little olive oil on the reserved pineapple wedges and either grill over the direct heat of the barbecue or pan-fry until dark and caramelised all over the yellow flesh sides.

13. Chop the pineapple with its skin on and mix in a bowl with the red onion, jalapeño, red pepper and coriander. Add the salt and lime zest and juice, then drizzle over the olive oil. Mix the ingredients together and set aside.

14. To present the chicken, cut the base of reserved the leafy top into a V, and pin with small skewers so it stays in place at the top of the bird. Serve with an extra pot of the pineapple barbecue sauce for dipping, some soft wheat tortillas, if you like, and your zesty burnt pineapple salsa on the side.